Recipe courtesy of Ronnie Woo

Grilled Steak with Yellow Pepper Chimichurri

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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 2 servings
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1 pound hanger steak or skirt steak

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

Yellow Pepper Chimichurri:

1 yellow bell pepper, chopped

1 cup roughly chopped flat-leaf parsley

2 tablespoons oregano leaves

2 garlic cloves, chopped

1/2 cup extra-virgin olive oil

3 tablespoons red wine vinegar

Large pinch kosher salt

Large pinch freshly ground black pepper


  1. For the steak: Let the steak rest at room temperature for 20 minutes. Preheat a grill pan or outdoor grill to high.
  2. Rub both sides of the steak with oil and sprinkle liberally with salt and pepper. Grill the steak until lightly charred, 3 to 4 minutes per side for medium-rare (cook longer for medium or well-done steak). Transfer to a cutting board and let rest 10 minutes.
  3. For the yellow pepper chimichurri: Combine the bell pepper, parsley, oregano, garlic, oil, vinegar, salt and black pepper in a food processor. Process until well mixed but still a little chunky. Transfer to a small bowl.
  4. Cut the steak into thin slices across the grain. Serve with the chimichurri.
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