- 1.5-2 lb Surprise Steak
- 1/2 cup olive oil, divided
- 1/4 cup red wine vinegar
- 5 garlic cloves, minced, divided
- 1 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano, chopped (or 2 tsp dried)
- 1 tsp ground cumin
- 1 tsp red pepper flakes
- 1 lemon, juiced, divided
- 1 shallot, finely minced
- Kosher salt and black pepper
Chimichurri-Marinated Surprise Steak
Ingredients
Method
- Whisk 1/4 cup olive oil, red wine vinegar, 3 minced garlic cloves, cumin, half the red pepper flakes, and half the lemon juice into a marinade.
- Add the steak, turning to coat, and marinate 2-8 hours in the refrigerator - this cut is thin and grainy so it takes flavor fast and doesn't need overnight.
- Make the chimichurri while the steak marinates: combine parsley, oregano, remaining garlic, shallot, remaining lemon juice, remaining red pepper flakes, and remaining olive oil. Season with salt and let sit at room temperature to meld.
- Remove the steak from the marinade and pat dry, discarding the marinade. Season with salt and pepper.
- Grill or sear in a very hot cast-iron pan, 2-3 minutes per side, since this cut is best cooked hot and fast to medium-rare (125-130°F) - it toughens quickly if overcooked.
- Rest 5-7 minutes, tented loosely.
- Slice thin against the grain and spoon the chimichurri generously over the top, letting some pool on the platter.
Chef's tip
This cut rewards a fast, hot cook over a slow one - treat it like skirt or flank steak, not like a thick rib eye, and it stays tender.
