Description
A flavorful and vibrant Chimichurri Flank Steak recipe featuring marinated and perfectly seared flank steak topped with fresh homemade chimichurri sauce, ideal for a quick and delicious main course.
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 avocado oil
- ¼ cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- ½ tablespoon salt plus more to taste
Instructions
- Make Chimichurri Sauce: In a food processor, add garlic and pulse until minced. Add fresh parsley and cilantro and pulse until finely chopped. Add avocado oil, 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 bag and pour ⅓ cup chimichurri sauce over them. Turn to coat evenly. Marinate for at least 30 minutes, preferably 1 to 2 hours.
- Prepare to Sear: Heat a large cast iron skillet over medium-high heat for about 3 minutes. Remove the steak from the marinade, scrape off excess sauce, then pat dry. Sprinkle a modest amount of salt on the steak.
- Sear the Steak: For two steak pieces, add 1 tablespoon avocado oil to the skillet; for one piece, add 2 tablespoons. Heat the oil until shimmering but not smoking. Using long tongs, carefully place the steak(s) in the skillet.
- Cook the Steak: Sear the steak for 3 to 4 minutes per side depending on thickness for desired doneness (3 minutes for medium-rare medium thickness, 4 minutes for medium). Use a meat thermometer or touch test to check doneness.
- Rest the Steak: Remove steak from skillet and rest on a cutting board for 5 minutes. If working with two pieces, repeat the process for the second piece.
- Slice and Serve: Slice the rested steak into ½-inch slices against the grain. Arrange on a serving platter, then top and serve with fresh chimichurri sauce. Optionally serve additional chimichurri on the side.
Notes
- Cut the steak against the grain to ensure tenderness.
- Adjust cooking times depending on thickness for desired doneness.
- If you don’t have a meat thermometer, use the touch test to gauge steak doneness.
- Letting the steak rest after cooking allows juices to redistribute for juicier results.
- Use avocado oil for high heat cooking due to its high smoke point.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
