Description
This Chimichurri Flank Steak recipe features tender, flavorful flank steak paired with a vibrant and zesty chimichurri sauce made from fresh herbs, garlic, lemon juice, and olive oil. Perfect for a quick and delicious meal that’s packed with bold flavors and easy to prepare.
Ingredients
Units
Scale
Steak
- 1 1/2 - 2 pounds flank steak
Chimichurri Sauce
- 2 tablespoons fresh garlic (peeled)
- 1/2 cup fresh parsley
- 1/4 cup fresh cilantro
- 1 cup olive oil or avocado oil
- 1/4 cup fresh lemon juice
- 1 tablespoon dried oregano
- 1 tablespoon crushed red pepper
- 1/2 tablespoon salt (plus more to taste)
Instructions
- Prepare the Chimichurri Sauce: In a blender or food processor, combine garlic, fresh parsley, fresh cilantro, olive oil, lemon juice, dried oregano, crushed red pepper, and ½ tablespoon salt. Blend until smooth, adjusting seasoning if needed. Set aside to allow flavors to meld.
- Season the Steak: Pat the flank steak dry with paper towels. Lightly season both sides with additional salt to taste.
- Preheat the Grill or Pan: Heat a grill or heavy skillet over medium-high heat until hot and slightly smoking.
- Cook the Steak: Place the flank steak on the grill or skillet. Cook for about 8 to 9 minutes per side, depending on thickness and desired doneness, until the internal temperature reaches about 130-135°F for medium-rare.
- Rest the Steak: Remove the steak from heat and let it rest for 5 to 10 minutes on a cutting board to allow juices to redistribute.
- Slice and Serve: Slice the flank steak thinly against the grain. Serve topped generously with chimichurri sauce and accompany with your favorite sides.
Notes
- For best results, marinate the steak in half of the chimichurri sauce for 30 minutes to 1 hour before cooking to enhance flavor and tenderness.
- If fresh herbs aren’t available, substitute with high-quality dried herbs but reduce quantity by half.
- Use avocado oil as a mild-flavored alternative to olive oil for a lighter taste.
- Adjust crushed red pepper amount based on your preferred spice level.
- Leftover chimichurri sauce can be refrigerated in an airtight container for up to 5 days.
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
