Description
This Chimichurri Flank Steak recipe combines tender, flavorful steak with a bright, zesty chimichurri sauce. Marinated to enhance the rich beef flavors and quickly seared for a perfect crust, this dish is ideal for an easy yet impressive main course.
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 avocado oil
- ¼ cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- ½ tablespoon salt, plus more to taste
Instructions
- Prepare Chimichurri Sauce: In a food processor, pulse the garlic until minced. Add parsley and cilantro and pulse until finely chopped. Add avocado oil, lemon juice, red wine vinegar, dried oregano, and salt. Pulse until well combined. Set aside.
- Marinate the Steak: If the flank steak is too large to fit in your skillet, cut it in half against the grain. Place steak(s) in a large baking dish or resealable plastic bag. Add ⅓ cup of chimichurri sauce and turn to coat evenly. Marinate in the refrigerator for at least 30 minutes, preferably 1 to 2 hours.
- Preheat Skillet: Heat a large cast iron skillet over medium-high heat for about 3 minutes until very hot.
- Prepare the Steak for Cooking: Remove the steak from the marinade and scrape off any excess. Pat dry with paper towels and sprinkle lightly with salt. Pour 1 tablespoon avocado oil into the skillet if cooking two pieces or 2 tablespoons if cooking one large piece. Heat until shimmering but not smoking.
- Sear the Steak: Using long tongs, carefully place the steak(s) in the hot skillet. Cook for 3 to 4 minutes per side for medium doneness, adjusting time slightly depending on steak thickness. For thinner steaks, cook 2½ to 3 minutes per side for medium. Use the touch or meat thermometer test for doneness if desired.
- Rest the Steak: Remove steak from skillet and let it rest on a cutting board for 5 minutes. If cooking two pieces separately, repeat the searing and resting process with the second piece.
- Slice and Serve: Cut the steak into ½ inch slices against the grain. Arrange on a serving platter and spoon fresh chimichurri sauce over the top. Serve with additional chimichurri on the side.
Notes
- Cutting against the grain is crucial for tender slices of flank steak.
- Marinating for at least 1 hour enhances flavor and tenderness.
- If you don’t have a meat thermometer, use the touch test to gauge doneness.
- Avocado oil is preferred for its high smoke point and mild flavor.
- Leftover chimichurri sauce keeps well refrigerated for up to one week.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 33 g
- Saturated Fat: 7 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
