Description
This Chimichurri Flank Steak recipe features tender, flavorful flank steak marinated and served with a vibrant chimichurri sauce made from fresh herbs, garlic, lemon juice, and olive oil. Perfect for a quick and delicious main course that combines bold South American flavors with a simple cooking process.
Ingredients
Scale
Steak
- 1 ½ - 2 pounds flank steak
Chimichurri Sauce
- 2 tablespoons fresh garlic (peeled)
- ½ cup fresh parsley
- ¼ cup fresh cilantro
- 1 cup olive oil (or avocado oil)
- ¼ cup fresh lemon juice
- 1 tablespoon dried oregano
- 1 tablespoon crushed red pepper
- ½ tablespoon salt (plus more to taste)
Instructions
- Prepare the Chimichurri Sauce: In a blender or food processor, combine the fresh garlic, parsley, cilantro, olive oil, lemon juice, dried oregano, crushed red pepper, and salt. Blend until the mixture reaches a smooth, sauce-like consistency. Adjust seasoning with additional salt to taste if necessary.
- Marinate the Flank Steak: Place the flank steak in a shallow dish or resealable plastic bag and pour about half of the chimichurri sauce over it. Ensure the steak is evenly coated. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate the meat.
- Preheat the Grill or Skillet: Heat a grill or heavy skillet over medium-high heat until very hot. This will help develop a nice sear on the steak.
- Cook the Flank Steak: Remove the steak from the marinade and place it on the grill or skillet. Cook for approximately 7 to 8 minutes per side for medium-rare doneness, adjusting time based on desired doneness and steak thickness.
- Rest the Steak: Transfer the cooked steak to a cutting board and let it rest for about 5 minutes. This allows the juices to redistribute for a tender and juicy result.
- Serve with Chimichurri Sauce: Slice the steak thinly against the grain. Serve topped with the remaining fresh chimichurri sauce for added flavor.
Notes
- For best results, marinate the steak for at least 15 minutes but no longer than 2 hours to avoid overpowering the meat.
- If fresh cilantro is unavailable, you can increase the amount of parsley or add fresh basil for a different but complementary flavor.
- Serve with a side of grilled vegetables or a fresh salad for a complete meal.
- You can substitute flank steak with skirt steak if preferred, which also works well with chimichurri.
- Leftover chimichurri sauce can be stored in the refrigerator for up to 5 days in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 488 kcal
- Sugar: 1 g
- Sodium: 668 mg
- Fat: 42 g
- Saturated Fat: 7 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 68 mg
