Go Back
+ servings
Skillet Steak with Kale Chimichurri
Print Recipe
5 from 1 vote

Skillet Steak with Kale Chimichurri

A simple yet sophisticated meal with a unique flavor blend. This Skillet Steak with Kale Chimichurri is made in under 30 minutes and is delicious with the marinade drizzled on top.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 385kcal
Author: Aimee Mars



  • 1 small Shallot chopped fine
  • 1 Red Jalapeno seeded and chopped, optional
  • 4 Garlic Cloves minced
  • 1/2 cup Apple Cider Vinegar
  • 1 teaspoon Salt
  • 1/4 cup Cilantro shredded and chopped
  • 1/4 cup Parsley shredded and chopped
  • 1/4 cup Kale shredded and chopped
  • 2 tablespoons Fresh Oregano chopped finely
  • 3/4 cup Extra Virgin Olive Oil



  • Combine, Shallot, Jalapeno, Garlic, Vinegar, and Salt in a medium bowl. Let sit for 10 minutes while chopping the Cilantro, Parsley, and Kale. Once completely chopped add all greens to the bowl with the Olive Oil. Whisk all ingredients together.


  • In a large cast-iron, or heavy-bottomed skillet heat Butter and Oil over medium-high heat. Season both sides of meat with salt and pepper. Place the meat in the skillet and cook on each side for 4 to 5 minutes. Check meat using a meat thermometer - 125℉ for rare, 130℉ for medium-rare, 135℉ for medium.
  • Slice steak against the grain and serve with chimichurri sauce.


Flank steak should be served rare to medium in temperature otherwise it may end up too dry or tough.


Serving: 1serving | Calories: 385kcal | Carbohydrates: 5g | Protein: 1g | Fat: 41g | Saturated Fat: 6g | Sodium: 590mg | Potassium: 145mg | Fiber: 2g | Sugar: 1g | Vitamin A: 878IU | Vitamin C: 17mg | Calcium: 63mg | Iron: 2mg