Chimichurri Flank Steak
A vibrant, flavor-packed dish featuring perfectly cooked flank steak with a zesty chimichurri sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: None
Ingredients
- 1 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 lb flank steak
Instructions
- Make the Chimichurri Sauce: In a bowl, combine the parsley, oregano, garlic, olive oil, red wine vinegar, salt, pepper, and red pepper flakes. Stir until well mixed and set aside.
- Marinate the Flank Steak: Place the flank steak in a large zip-top bag or shallow dish. Pour half of the chimichurri sauce over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and let it marinate for at least 30 minutes in the refrigerator.
- Cook the Flank Steak: Heat a skillet over medium-high heat. Remove the steak from the marinade and cook for about 4-5 minutes on each side, or until it reaches your desired level of doneness (135°F for medium-rare).
- Rest the Steak: Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes to retain its juices.
- Slice and Serve: Slice the steak against the grain into thin strips. Serve with the remaining chimichurri sauce drizzled over the top.
Notes
Fresh herbs are crucial for the best flavor in the chimichurri. If you can’t find fresh oregano, you can use dried, but use only half the amount. The red pepper flakes can be adjusted based on your spice preference.
Find it online: https://www.thesavorybuzz.com/chimichurri-flank-steak/