Description
Chimichurri Flank Steak is a flavorful and tender grilled steak marinated and served with a vibrant chimichurri sauce made from fresh herbs, garlic, and lemon juice. This easy recipe delivers savory and tangy flavors with perfectly cooked flank steak, ideal for a quick and delicious main course.
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
- Make the chimichurri sauce: In a food processor, add the garlic and pulse until minced. Add fresh parsley and cilantro and pulse until finely chopped. Pour in avocado oil, lemon juice, red wine vinegar, dried oregano, and salt. Pulse again until well combined. Set aside to let flavors meld.
- Prepare the steak: If the flank steak is too large to fit in your skillet or about 2 pounds, cut it in half against the grain to ensure tenderness. Place the steak pieces in a large baking dish or plastic food storage bag.
- Marinate the steak: Add ⅓ cup of the prepared chimichurri sauce to the steak, turning to coat evenly. Marinate for at least 30 minutes, preferably 1 to 2 hours to maximize flavor penetration.
- Preheat the skillet: Heat a large cast iron skillet over medium-high heat for about 3 minutes until hot.
- Prepare steak for searing: Remove the steaks from the marinade and scrape off any excess. Pat dry with paper towels and sprinkle lightly with salt for seasoning.
- Heat oil: Pour 1 tablespoon of avocado oil into the skillet if cooking two pieces; use 2 tablespoons if cooking one whole piece. Heat for about 30 seconds until shimmering but not smoking.
- Sear the steak: Using long tongs, carefully place the steak in the hot skillet. Cook for 3 to 4 minutes per side depending on thickness and desired doneness (see notes). For thinner steak, aim for about 2 ½ to 3 minutes per side for medium rare to medium.
- Rest the steak: Remove steak from skillet and let it rest on a cutting board for 5 minutes to allow juices to redistribute. Repeat with the second piece if applicable.
- Slice and serve: Cut the steak into ½ inch slices against the grain for maximum tenderness. Arrange on a serving platter and drizzle generously with fresh chimichurri sauce. Serve additional sauce on the side.
Notes
- Always slice flank steak against the grain to ensure tenderness.
- Marinating for longer than 30 minutes, up to 2 hours, enhances flavor and tenderness.
- Adjust cooking times based on steak thickness and preferred doneness. Use a meat thermometer to check internal temperature: 130-140°F for medium rare, 140-150°F for medium.
- If you do not have a meat thermometer, use the touch test by pressing the steak with tongs to gauge doneness.
- Avocado oil is preferred for its high smoke point; you may substitute with other neutral oils if needed.
- The chimichurri sauce can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approximately 6 oz steak with sauce)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 36 g
- Saturated Fat: 6 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
