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Parsley Microgreens Chimichurri Steak (20-Minute Argentine Dinner)

Parsley Microgreens Chimichurri Steak (20-Minute Argentine Dinner)

20 min

· Serves 2

· Updated March 17, 2026

ChefPax Microgreens test kitchen — grown and curated in Manor, TX
Grilled flank steak with a fresh chimichurri made from parsley microgreens — a faster, more intensely flavored take on the classic sauce.
dinner
steak
argentine
protein
gluten-free
Available Saturdays at SFC Farmers Market

South First location, 9AM–1PM. See market details →

Ingredients

  • 1 lb flank steak

  • 1 cup parsley microgreens

  • 3 cloves garlic

  • 1/2 tsp red chili flakes

  • 1 tbsp red wine vinegar

  • 4 tbsp olive oil

  • Salt & pepper

Instructions

  • 1

    Blend parsley microgreens, garlic, chili flakes, vinegar, olive oil, salt, and pepper into a chunky sauce.

  • 2

    Season steak with salt and pepper. Grill or sear 4–5 minutes per side for medium-rare.

  • 3

    Rest 5 minutes, then slice against the grain.

  • 4

    Spoon chimichurri generously over the steak and serve.

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More Parsley Recipes →Buy Parsley Trays →Delivery in Round Rock →

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