Description
This Chimichurri Flank Steak recipe combines tender, flavorful flank steak with a vibrant and tangy chimichurri sauce. The steak is marinated in the zesty sauce, then seared to your preferred doneness, resulting in a mouthwatering main course perfect for any occasion.
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, add the 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 aside.
- Marinate the Steak: If the flank steak is large or too big for your skillet, cut it in half against the grain. Place the steak(s) in a large baking dish or plastic food storage bag and add ⅓ cup of chimichurri sauce. Turn to evenly coat the steak. Marinate for at least 30 minutes, preferably 1-2 hours for enhanced flavor.
- Heat Skillet: Heat a large cast iron skillet over medium-high heat for about 3 minutes until hot. Remove steak from marinade, scraping off excess sauce. Pat dry and sprinkle modestly with salt.
- Sear the Steak: For two pieces, add 1 tablespoon avocado oil to the skillet; for one piece, add 2 tablespoons. Heat until shimmering but not smoking. Using long tongs, carefully place steak(s) in the skillet. Cook thicker pieces 3-4 minutes per side for medium-rare to medium doneness; thinner pieces about 2 ½ to 3 minutes per side. Adjust cook time based on steak thickness and desired doneness.
- Rest and Slice: Remove steak from skillet and rest on a cutting board for 5 minutes to allow juices to redistribute. If steak was cut, repeat searing for the second piece. After resting, slice steak into ½ inch slices against the grain. Arrange on a serving platter and top with fresh chimichurri sauce. Serve with additional chimichurri on the side.
Notes
- Cutting the steak against the grain ensures tenderness.
- Marinating for 1-2 hours enhances flavor, but 30 minutes is sufficient.
- Use a meat thermometer to check doneness: 130-140°F for medium rare, 140-150°F for medium.
- If you don’t have a thermometer, use the touch test for doneness as described.
- Can substitute avocado oil with olive oil if desired.
- Resting the steak after cooking helps keep it juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg
