Description
A flavorful and easy-to-make Chimichurri Flank Steak recipe featuring a zesty herb sauce and perfectly seared steak slices. This dish is perfect for a vibrant dinner, offering tender, juicy meat topped with fresh, tangy chimichurri sauce.
Ingredients
Scale
Flank 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, add peeled garlic and pulse until minced. Add fresh parsley and cilantro, then pulse until finely chopped. Add avocado oil, fresh lemon juice, red wine vinegar, dried oregano, and salt. Pulse until well combined. Set sauce aside.
- Marinate the Steak: If steak is too large or won’t fit in skillet, cut it lengthwise against the grain. Place steak(s) in a large baking dish or plastic storage bag. Pour ⅓ cup chimichurri sauce over steak and turn to coat evenly. Marinate for at least 30 minutes, preferably 1-2 hours in the refrigerator.
- Heat Skillet: Preheat a large cast iron skillet over medium-high heat for about 3 minutes until hot.
- Prepare Steak for Cooking: Remove steak from marinade and scrape off excess. Pat dry with paper towels and sprinkle with a modest amount of salt.
- Add Oil to Skillet: Pour 1 tablespoon avocado oil if cooking two pieces, or 2 tablespoons if one whole piece. Heat oil for about 30 seconds until shimmering but not smoking.
- Sear the Steak: Using long tongs, carefully place steak in skillet. Cook 3-4 minutes per side depending on thickness: about 4 minutes per side for medium, 3 minutes for medium-rare. Adjust time accordingly for thicker or thinner cuts.
- Rest the Steak: Remove steak from skillet and transfer to a cutting board. Let rest for 5 minutes to retain juices.
- Slice and Serve: Slice steak into ½-inch pieces against the grain. Arrange slices on a serving platter and top with fresh chimichurri sauce. Serve extra sauce on the side.
Notes
- Cut steak against the grain to ensure tenderness.
- Marinate for longer (up to 2 hours) for deeper flavor.
- For doneness, use a meat thermometer: 130–140°F for medium-rare, 140–150°F for medium.
- If no thermometer, use the touch test: rare feels soft, medium-rare slightly firmer, and well-done very firm.
- If flank steak is large and thick, cut into two pieces for even cooking.
- Let steak rest to keep it juicy before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
