Description
This Chimichurri Flank Steak recipe offers a tender and flavorful grilled steak paired with a vibrant, fresh chimichurri sauce made from garlic, herbs, and olive oil. Perfect for a main course, this dish is quick to prepare and delivers bold Argentine-inspired flavors that will impress any meat lover.
Ingredients
Scale
Steak
- 1 ½ - 2 pounds flank steak
- ½ tablespoon salt (plus more to taste)
- 1 tablespoon dried oregano
- 1 tablespoon crushed red pepper
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
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 is well combined but still slightly chunky, creating a vibrant green sauce. Taste and adjust seasoning if necessary.
- Season the Flank Steak: Pat the flank steak dry with paper towels and season both sides with salt. Let it rest at room temperature for 10 minutes to allow the flavors to penetrate.
- Heat the Grill or Pan: Preheat your grill or stovetop pan over medium-high heat until hot. Lightly oil the grates or pan to prevent sticking.
- Cook the Steak: Place the flank steak on the grill or pan and cook for about 8 minutes per side for medium-rare, or until your desired doneness is reached. Adjust cooking time depending on steak thickness.
- Rest the Steak: Remove the steak from the heat and let it rest on a cutting board for 5-7 minutes. This allows the juices to redistribute, keeping the steak tender and juicy.
- Slice and Serve: Slice the steak thinly against the grain to maximize tenderness. Serve topped generously with the chimichurri sauce alongside your favorite sides.
Notes
- For a smoother chimichurri, blend the sauce longer until completely uniform.
- Flank steak is best cooked to medium-rare to avoid toughness.
- Allowing the steak to rest after cooking is crucial for juicy results.
- Use fresh herbs for the chimichurri for the best flavor.
- Adjust red pepper flakes to your heat preference.
- Leftover chimichurri makes a great sauce for vegetables or seafood.
Nutrition
- Serving Size: 1 serving
- Calories: 488 kcal
- Sugar: 1 g
- Sodium: 668 mg
- Fat: 42 g
- Saturated Fat: 7 g
- Unsaturated Fat: 34 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 68 mg
