Description
This Chimichurri Flank Steak recipe features a tender, flavorful flank steak marinated in a vibrant, homemade chimichurri sauce made with fresh herbs, garlic, and lemon juice. The steak is seared in a cast iron skillet to perfection and served with extra chimichurri sauce for a zesty finish. Perfect for a quick weeknight dinner or an impressive weekend meal.
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 (missing ingredient likely red wine vinegar or similar; assuming) red wine vinegar
- 1 tablespoon (missing ingredient likely crushed red pepper flakes or oregano; assuming) 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 and pulse until finely chopped. Add the avocado oil, lemon juice, salt, and assumed red wine vinegar and dried oregano, then pulse until the mixture is well combined. Set the chimichurri sauce aside.
- Marinate the Steak: If the flank steak is too large to fit in your skillet, cut it in half against the grain. Place the steak pieces in a large baking dish or a plastic food storage bag and add ⅓ cup of the chimichurri sauce. Turn the steaks to coat evenly. Marinate for at least 30 minutes, ideally 1 to 2 hours.
- Preheat Skillet: Heat a large cast iron skillet over medium-high heat for about 3 minutes until hot.
- Prepare Steak for Searing: Remove steak from the chimichurri and scrape off excess marinade. Pat the steak dry to ensure proper searing, then sprinkle with a modest amount of salt.
- Heat Oil: Pour 1 tablespoon of avocado oil into the skillet if cooking two pieces of steak, or 2 tablespoons if cooking one whole piece. Heat the oil for about 30 seconds until shimmering but not smoking.
- Sear the Steak: Using long tongs, carefully place the steak(s) in the hot skillet. Cook for 3-4 minutes per side (adjust based on thickness and preferred doneness). For thinner steaks, cook 2.5 to 3 minutes per side. Use the meat thermometer or touch test to check for doneness.
- Rest the Steak: Remove steak from the skillet and let it rest on a cutting board for 5 minutes to allow juices to redistribute. Repeat with the second piece of steak, if applicable.
- Slice and Serve: Cut the 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
- Cooking times vary by thickness: For thicker steak, 3 minutes per side yields medium-rare, 4 minutes per side reaches medium. For thinner steaks, about 2.5 minutes per side is medium-rare, 3 minutes per side for medium.
- Use a meat thermometer for accurate doneness checking: Medium-rare 130–140°F (55–60°C), Medium 140–150°F (60–65°C), Medium-well 150–160°F (66–69°C), Well done 160–170°F (70–75°C).
- If you don’t have a thermometer, use the touch test with tongs: rare feels very soft, medium-rare feels firmer but tender, well done feels firm.
- Always cut steak against the grain to maximize tenderness.
- Marinating the steak longer (up to 2 hours) enhances flavor and tenderness.
Nutrition
- Serving Size: 1 serving (about 6 oz cooked steak with chimichurri)
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
