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Chimichurri Flank Steak Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 22 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Frying
  • Cuisine: Argentinian
  • Diet: Low Lactose

Description

This Chimichurri Flank Steak recipe highlights a tender and flavorful flank steak paired with a vibrant, herby chimichurri sauce. The easy-to-make chimichurri is fresh with garlic, parsley, cilantro, and lemon juice, perfectly complementing the juicy seared steak. Marinating the steak in chimichurri infuses it with rich flavor before it’s quickly seared to your preferred doneness. This dish is perfect for a delicious, impressive meal that comes together in under an hour.

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

  1. Prepare the chimichurri sauce: In a food processor, add the garlic and pulse until minced. Add the fresh parsley and cilantro, pulsing until finely chopped. Add the avocado oil, fresh lemon juice, red wine vinegar, dried oregano, and salt. Pulse until all ingredients are well combined. Set the chimichurri sauce aside.
  2. Marinate the steak: If your flank steak is too large to fit into your skillet, cut it in half against the grain. Place the steak pieces in a large baking dish or a plastic food storage bag. Pour ⅓ cup of chimichurri sauce over the steak and turn to coat evenly. Marinate the steak for at least 30 minutes, preferably 1 to 2 hours for best flavor.
  3. Heat the skillet: Heat a large cast iron skillet over medium-high heat for about 3 minutes to get it hot and ready for searing.
  4. Sear the steak: Remove the steak from the marinade and scrape off any excess. Pat it dry with paper towels and sprinkle a modest amount of salt over the surface. Pour 1 tablespoon of avocado oil into the skillet if cooking two pieces of steak or 2 tablespoons if cooking one large piece. Heat the oil until shimmering but not smoking.
  5. Cook the steak: Using long tongs, carefully place the steak(s) into the hot skillet. Cook 3 to 4 minutes per side depending on steak thickness and desired doneness—3 minutes per side for medium-rare in thicker cuts, 4 minutes for medium. For thinner cuts, cook about 2 ½ to 3 minutes per side.
  6. Rest the steak: Remove the steak from the skillet and let it rest on a cutting board for 5 minutes. Repeat with any additional pieces if applicable.
  7. Slice and serve: After resting, slice the steak against the grain into ½ inch slices. Arrange on a serving platter and generously top with fresh chimichurri sauce. Serve immediately with extra chimichurri on the side.

Notes

  • Cut the flank steak against the grain to ensure maximum tenderness.
  • Marinate steak for up to 2 hours but no longer to avoid overpowering acidity from the lemon juice.
  • Use a meat thermometer for perfect doneness: medium rare is 130–140°F and medium is 140–150°F.
  • If you don’t have a thermometer, use the touch test by gently poking the steak with tongs to judge doneness.
  • You can substitute avocado oil with olive oil if preferred.
  • This recipe works best with fresh herbs; frozen herbs can alter the flavor and texture.
  • Letting the steak rest before slicing allows juices to redistribute for a juicier result.

Find it online: https://linadinner.com/chimichurri-flank-steak-recipe/