Steak With Chipotle Lime Chimichurri — The Sunday Table That Never Goes Cold

The children called — all of them, on Sunday, the way Gutierrez children call: Luis Jr. from Fort Bliss (still serving, still steady), Isabella from the hospital (between shifts, between babies), Sofia from the bakery (between orders), Diego from wherever he is building (between bridges), Camila from the high school (between songs). Five calls. Five lives. One Sunday. One caldo de res on the stove, waiting for whoever comes for dinner.

Five calls on one Sunday means five different hungers coming home, and caldo de res can only stretch so far — so I’ve learned to keep something on the side that feels like a celebration without requiring a reservation. This steak with chipotle lime chimichurri has become that dish for us: the smoky heat of the chipotle, the brightness of the lime, the green rush of fresh herbs — it tastes like the border, like home, like someone just walked through the door. I make it when the calls have come in and the house feels full even before anyone arrives.

Steak With Chipotle Lime Chimichurri

Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min | Servings: 4

Ingredients

• 2 lbs flank steak or skirt steak
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Chipotle Lime Chimichurri:
• 1 cup fresh flat-leaf parsley, packed
• 1/4 cup fresh cilantro, packed
• 3 cloves garlic
• 1–2 chipotle peppers in adobo sauce (adjust to heat preference)
• 1 tsp adobo sauce (from the can)
• Juice of 2 limes (about 3 tbsp)
• 1 tsp lime zest
• 1/3 cup olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp salt, or to taste
• 1/4 tsp dried oregano

Instructions

1. Make the chimichurri. Combine parsley, cilantro, garlic, chipotle peppers, adobo sauce, lime juice, lime zest, red wine vinegar, and oregano in a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until just combined. Season with salt. Transfer to a bowl and let rest at least 10 minutes for flavors to develop.
2. Season the steak. Pat the steak dry with paper towels. Rub all over with olive oil, then season evenly with salt, pepper, garlic powder, and smoked paprika. Let sit at room temperature for 10 minutes while your grill or grill pan heats up.
3. Grill the steak. Heat a grill or cast-iron grill pan over high heat until very hot. Cook the steak 4–6 minutes per side for medium-rare, or until internal temperature reaches 130°F (54°C). Adjust time for preferred doneness.
4. Rest and slice. Transfer steak to a cutting board and let rest 5 minutes. Slice thinly against the grain.
5. Serve. Arrange sliced steak on a platter and spoon chimichurri generously over the top. Pass extra sauce at the table.

Nutrition (per serving)

Calories: 480 | Protein: 42g | Fat: 32g | Carbs: 4g | Fiber: 1g | Sodium: 620mg