Description
This Chimichurri Flank Steak recipe features a tender and flavorful flank steak marinated and served with a vibrant chimichurri sauce made from fresh herbs, garlic, and lemon juice. Perfect for a delicious and easy-to-make main course that brings a burst of Latin American flavors to your table.
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 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 peeled garlic, fresh parsley, cilantro, olive oil (or avocado oil), fresh lemon juice, dried oregano, crushed red pepper, and salt. Blend until smooth and well combined, adjusting salt to taste.
- Marinate the Steak: Place the flank steak in a shallow dish or resealable plastic bag and pour half of the chimichurri sauce over it. Coat the steak evenly and let it marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor.
- Heat the Grill or Pan: Preheat a grill or heavy skillet over medium-high heat. Lightly oil the grill grates or the pan to prevent sticking.
- Cook the Flank Steak: Remove the steak from the marinade and cook for about 8 minutes per side for medium-rare, adjusting time as needed based on steak thickness. Avoid moving the steak too much to achieve a good sear.
- Rest the Steak: Transfer the cooked steak to a cutting board and let it rest for 5 to 10 minutes. This allows the juices to redistribute and keeps the meat tender.
- Slice and Serve: Slice the steak thinly against the grain and serve with the remaining chimichurri sauce drizzled on top or on the side for dipping. Enjoy your delicious chimichurri flank steak!
Notes
- For best results, allow the steak to marinate for at least 30 minutes, or up to 2 hours.
- Use fresh herbs for a vibrant chimichurri sauce, but dried oregano adds a nice herbal depth.
- If you don't have a grill, a cast-iron skillet or heavy frying pan works excellently for cooking the steak.
- Letting the steak rest after cooking is crucial for juicy, tender slices.
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
