Arizona Zesty Chimichurri Grilled Steak Recipe

Introduction

There is something primal and satisfying about the sound of a high-quality cut of beef searing on hot steel. This Arizona Zesty Chimichurri Grilled Steak recipe takes the backyard barbecue experience to new heights by combining the smoky perfection of the Arteflame grill with a bold, Southwestern-inspired sauce. Unlike a traditional Argentine chimichurri, our Arizona twist incorporates a vibrant kick of cumin and jalapeño, reflecting the heat and spirit of the desert. The flat-top griddle of the Arteflame is the ideal vessel for this dish, allowing you to achieve an aggressive, flavorful crust on the steak while simultaneously toasting the aromatics for the sauce without flare-ups.

This recipe is designed for those who appreciate a meal that is as visually stunning as it is delicious. The bright green sauce draped over the char-grilled meat creates a beautiful contrast that promises a flavor explosion in every bite. Whether you are hosting a summer cookout or simply elevating a weeknight dinner, this zesty steak recipe delivers a complex profile of acidic, spicy, and savory notes that will leave your guests asking for seconds.

Ingredients

The Steak & Rub

• 2 lbs Flank Steak or Skirt Steak (room temperature)
• 2 tbsp Olive Oil
• 1 tbsp Kosher Salt
• 1 tbsp Coarse Black Pepper
• 1 tsp Smoked Paprika
• 1/2 tsp Ground Cumin

Arizona Zesty Chimichurri

• 1 cup Fresh Parsley, firmly packed (stems removed)
• 1 cup Fresh Cilantro, firmly packed (Southwestern twist)
• 1/2 cup Extra Virgin Olive Oil
• 1/3 cup Red Wine Vinegar
• 3 cloves Garlic, peeled
• 1 Jalapeño, seeded and roughly chopped (keep seeds for extra heat)
• 1 tsp Dried Oregano
• 1/2 tsp Red Pepper Flakes
• Salt and Pepper to taste

Instructions

Step 1: Prepare the Chimichurri

1. Place the parsley, cilantro, garlic, jalapeño, and oregano into a food processor.
2. Pulse the ingredients until they are finely chopped but not pureed into a paste; you want texture.
3. Transfer the mixture to a bowl and whisk in the olive oil and red wine vinegar.
4. Stir in the red pepper flakes, salt, and pepper. Let this sit at room temperature for at least 30 minutes to allow the flavors to meld.

Step 2: Season the Steak

1. Pat the flank or skirt steak completely dry with paper towels to ensure a good sear.
2. In a small bowl, mix the kosher salt, coarse black pepper, smoked paprika, and cumin.
3. Rub the steak lightly with olive oil, then coat strictly with the spice rub on both sides, pressing the spices into the meat.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill.
2. Allow the cooktop to heat up. You are looking for a very high heat at the center (around 600°F+) for the initial sear, and a medium-high heat zone on the flat cooktop for finishing.
3. Scrape the grill clean and apply a thin layer of cooking oil to the steel surface.

Step 4: The Sear and Grill

1. Place the steak directly onto the center grill grate for about 1-2 minutes per side to get those distinct wood-fired char marks.
2. Move the steak onto the flat steel griddle surface. This ensures even cooking and enhances the crust development.
3. Cook for an additional 3-4 minutes per side, depending on thickness, until the internal temperature reaches 130°F for medium-rare.

Step 5: Rest and Serve

1. Remove the steak from the grill and place it on a cutting board. Tent loosely with foil.
2. Let the meat rest for at least 10 minutes. This is crucial for retaining juices.
3. Slice the steak against the grain into thin strips. Top generously with the Arizona Zesty Chimichurri sauce and serve immediately.

Tips

To master this Arizona Zesty Chimichurri Grilled Steak, temperature management is your best friend. The Arteflame’s unique design allows you to manipulate heat zones effortlessly. Start with the intense heat of the center grate to lock in the juices and create that appetizing visual char, but finish the cooking process on the flat iron surface. This prevents the outside spices from burning before the inside reaches the perfect pink center. Furthermore, when slicing flank or skirt steak, always cut perpendicular to the muscle fibers (against the grain). This mechanically shortens the fibers, making each bite tender rather than chewy.

Regarding the chimichurri, time is an ingredient. While you can eat it immediately, preparing it an hour or two in advance allows the garlic to mellow out and the herbs to infuse the oil fully. If you prefer a more rustic texture, hand-chop all the ingredients instead of using a food processor. This traditional method prevents the herbs from bruising and turning the oil murky, resulting in a brighter, cleaner sauce that looks spectacular on the plate.

Variations

Cooking is an art, and this recipe is your canvas. While the Arizona style leans into the heat of jalapeños and cumin, you can easily adapt the flavor profile to suit different palates or dietary needs. The robust marinade and sauce work wonderfully with various proteins and vegetables. Here are a few ways to switch things up while keeping that zest alive:

• The Mild Version: Remove all seeds and ribs from the jalapeño and omit the red pepper flakes. Use mild bell pepper for crunch without the heat.
• Poultry Twist: Swap the steak for boneless chicken thighs. The higher fat content of thighs holds up beautifully against the acidic chimichurri.
• Citrus Infusion: Substitute the red wine vinegar with fresh lime juice for a sharper, more citrus-forward profile that screams summer.
• Creamy Chimichurri: Blend half of an avocado into the sauce for a creamy, rich texture that balances the acidity.
• Surf and Turf: Use the sauce on grilled shrimp or scallops alongside the steak for a luxurious dual-protein feast.

Best pairings

A steak with such a bold flavor profile requires side dishes that can stand up to the heat and acidity without overpowering the main event. Since you already have the Arteflame fired up, utilize the flat top to cook your sides alongside the meat. Starchy vegetables or sweet complements work best to balance the spicy zest of the chimichurri. Think about textures and flavors that provide a cooling contrast or a savory foundation for the bright sauce.

• Grilled Elote (Mexican Street Corn): Grill corn on the cob on the Arteflame and dress with mayo, cotija cheese, and chili powder.
• Smashed Potatoes: Par-boil small potatoes, smash them flat, and crisp them up on the griddle surface with rosemary and sea salt.
• Grilled Vegetables: Thick slices of zucchini, bell peppers, and red onions charred on the flat top.
• Beverage Pairing: A robust Malbec or a Cabernet Sauvignon pairs perfectly with the meat, while a cold Lager or a Lime Margarita complements the spicy herbs.

Conclusion

The Arizona Zesty Chimichurri Grilled Steak is more than just a recipe; it is a testament to the versatility and power of the Arteflame grill. By marrying the intense heat of a wood fire with fresh, vibrant ingredients, you create a dish that is memorable, flavorful, and deeply satisfying. This meal perfectly captures the essence of outdoor cooking—simple techniques yielding gourmet results.

We hope this recipe inspires you to experiment with flavors and enjoy the process of grilling. Gather your friends, fire up the grill, and enjoy the zest of the Southwest right in your own backyard. Don't forget to share your culinary creations with the community; the only thing better than a perfectly grilled steak is sharing it with people you love.