Description
This Chimichurri Flank Steak recipe delivers tender, flavorful steak perfectly paired with a fresh and zesty chimichurri sauce. Marinated to enhance its natural richness, then seared to your preferred doneness, this dish is ideal for a quick and impressive main course.
Ingredients
Scale
For the Steak
- 1 ½ – 2 pounds flank steak
For the 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 peeled garlic and pulse until minced. Add fresh parsley and cilantro and pulse until finely chopped. Add the avocado oil, lemon juice, red wine vinegar, dried oregano, and salt. Pulse until all ingredients are well combined into a smooth sauce. Set aside.
- Marinate the Steak: If necessary, cut the flank steak against the grain into two pieces to fit your skillet. Place the steak(s) in a large baking dish or a plastic food storage bag. Pour ⅓ cup of the chimichurri sauce over the steak and turn to coat evenly. Marinate for at least 30 minutes, preferably 1 to 2 hours in the refrigerator.
- Preheat Skillet: Heat a large cast iron skillet over medium-high heat for about 3 minutes until hot.
- Prepare the Steak for Cooking: Remove the steak from the marinade and scrape off any excess sauce. Pat dry with paper towels and sprinkle lightly with salt.
- Cook the Steak: For two pieces, heat 1 tablespoon of avocado oil in the skillet until shimmering but not smoking. For one larger piece, use 2 tablespoons of avocado oil. Using long tongs, carefully place the steak in the skillet. Cook for 3 to 4 minutes per side depending on thickness and desired doneness (3 minutes per side for medium-rare thicker cut, or 2 ½ minutes for thinner cuts). Adjust time to your preference.
- Rest the Steak: Remove the steak from the skillet and place on a cutting board. Let it rest for 5 minutes to redistribute juices. Repeat cooking for the second piece if split.
- Slice and Serve: After resting, slice the steak into ½ inch strips against the grain. Arrange the slices on a serving platter and spoon fresh chimichurri sauce over the top. Serve additional chimichurri on the side.
Notes
- Cutting flank steak against the grain helps ensure tenderness. Look for the long muscle fibers and slice perpendicular to them.
- Marinating longer than 2 hours can enhance flavor but avoid over-marinating to prevent mushy texture.
- Use a meat thermometer to check doneness: medium-rare is 130–140°F, medium 140–150°F.
- If you don’t have a thermometer, use the touch test by gently pressing the center of the steak with tongs for firmness.
- You can substitute red wine vinegar with apple cider vinegar if needed.
- This recipe works well with other cuts like skirt steak if flank is unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 85 mg
