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Grilled Steak with Peach Chimichurri

Recipe from Two Peas and Their Pod

Juicy citrus-marinated grilled steak topped with a fresh peach chimichurri made with herbs, garlic, lime, and ripe peaches. This easy summer dinner is perfect for cookouts, family dinners, and entertaining.
Prep Time4 hours 10 minutes
Cook Time12 minutes
Total Time4 hours 22 minutes
Course: Main Course
Cuisine: American
Keyword: chimichurri, grilling, peach, steak
Servings: 6
Calories: 365kcal

Ingredients

For the steak:

  • 2 pounds skirt steak or flank steak
  • 1/3 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 3 tablespoons olive oil or avocado oil
  • 2 tablespoons apple cider vinegar
  • 1 jalapeño minced with seeds removed
  • 1/4 cup cilantro chopped
  • 1/4 cup sliced green onions
  • 3 cloves garlic minced
  • 2 tablespoons pure maple syrup
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the peach chimichurri:

  • 1/2 cup packed cilantro
  • 1/4 cup packed basil leaves
  • 1/4 cup packed mint leaves
  • 3 small garlic cloves roughly chopped
  • 1 shallot finely chopped
  • 1/3 cup extra-virgin olive oil or avocado oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Dash of crushed red pepper flakes
  • 1 peach finely diced

Instructions

  • Marinate the Steak: Place the flank steak in a large zip-top bag or shallow dish. In a medium bowl, whisk together the orange juice, lime juice, olive oil, apple cider vinegar, jalapeño, cilantro, green onions, garlic, maple syrup, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Pour the marinade over the steak, turning to coat both sides. Cover and refrigerate for 4 to 8 hours (don't marinate longer than 8 hours, as the citrus can affect the texture of the steak).
  • Make the Peach Chimichurri: In a medium bowl, stir together the cilantro, basil, mint, garlic, shallot, olive oil, lime juice, red wine vinegar, honey, salt, black pepper, and crushed red pepper flakes. Gently fold in the diced peach. Let the chimichurri sit at room temperature while you grill the steak so the flavors can meld.
  • Grill the Steak: Remove the steak from the marinade and let any excess drip off. Discard the remaining marinade. Preheat a grill to medium-high heat (about 450°F). Grill the steak for 4 to 6 minutes per side, or until it reaches your desired doneness (130 to 135°F for medium-rare or 140 to 145°F for medium).
  • Rest and Slice: Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain.
  • Serve: Arrange the sliced steak on a serving platter and spoon the peach chimichurri over the top. Serve immediately.

Notes

  • Marinate the steak for 4 to 8 hours for the best flavor.
  • Don't marinate longer than 8 hours because the citrus can affect the texture of the meat.
  • Let the steak rest for 10 minutes before slicing.
  • Slice thinly against the grain for the most tender bites.
  • A ripe but firm peach works best for the chimichurri.
  • Store the steak and chimichurri separately for the freshest leftovers.

Nutrition

Calories: 365kcal | Carbohydrates: 14g | Protein: 30g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 695mg | Potassium: 621mg | Fiber: 1g | Sugar: 7g | Vitamin A: 615IU | Vitamin C: 18mg | Calcium: 48mg | Iron: 4mg