I forgot how much I love chimichurri, until my boyfriend suggested I make it for dinner last weekend. This chimichurri is delectable and made even better atop juicy, grilled steak. Wrap everything up inside a grilled pita and it’s even more delicious (if that’s possible)!
All aboard! Let’s take a little trip south of the equator. I guarantee you won’t regret it. With succulent rib-eye steak and garlic-infused chimichurri sauce, your palate will experience an explosion of flavor.
Simplicity seems key to this recipe—multiple condiments are unnecessary. Just pile the steak and drizzle the chimichurri sauce on top of grilled flat bread. Of course if you’re feeling adventurous, there’s no problem with adding a little Cotija cheese, tomatoes or avocado—I just prefer to make the flavorful sauce the star of the meal. I included photos of both options.