Description
This Chimichurri Flank Steak recipe features tender, flavorful flank steak marinated and topped with a vibrant, herbaceous chimichurri sauce made from fresh garlic, parsley, cilantro, and zesty lemon juice. The steak is seared to perfection in a cast iron skillet to develop a delicious crust while keeping the inside juicy. Ideal for a hearty meal, this recipe serves six and offers a fresh twist on classic grilled steak with a tangy and aromatic finish.
Ingredients
For the Chimichurri Sauce
- 2 tablespoons fresh garlic (peeled)
- ½ cup fresh parsley
- ¼ cup fresh cilantro
- 1 cup olive oil (or avocado oil)
- ¼ cup fresh lemon juice
- 1 tablespoon dried oregano
- 1 tablespoon crushed red pepper
- ½ tablespoon salt (plus more to taste)
For the Steak
- 1 ½ – 2 pounds flank steak
- 1/3 cup chimichurri sauce (for marinating)
- Salt, to taste
- 1-2 tablespoons avocado oil (for searing)
Instructions
- Prepare the Chimichurri Sauce: In a food processor, add the peeled garlic and pulse until minced. Add fresh parsley and cilantro and pulse until finely chopped. Then add the olive oil (or avocado oil), fresh lemon juice, dried oregano, crushed red pepper, and salt. Pulse until all ingredients are well combined into a vibrant sauce. Set aside.
- Marinate the Steak: If the flank steak is large, about 2 pounds, or won’t fit comfortably in your skillet, slice it in half lengthwise against the grain to create two smaller pieces. Place the steak(s) in a large baking dish or a plastic food storage bag, and pour ⅓ cup chimichurri sauce over them. Turn the steak to coat evenly. Marinate in the refrigerator for at least 30 minutes, preferably between 1 and 2 hours for maximum flavor infusion.
- Heat the Skillet: Preheat a large cast iron skillet over medium-high heat for about 3 minutes until very hot. When ready, remove the steak from the marinade and scrape off any excess sauce. Pat the steak dry with paper towels to ensure a good sear, then sprinkle a modest amount of salt on both sides.
- Prepare for Searing: Pour 1 tablespoon of avocado oil into the skillet if you are cooking two pieces of steak, or 2 tablespoons if cooking one large piece. Heat the oil for about 30 seconds or until it shimmers but does not smoke.
- Sear the Steak: Using long tongs, carefully place the steak(s) into the hot skillet. Cook each side for 3-4 minutes depending on thickness, developing a nice crust while keeping the inside juicy. Adjust cooking time slightly based on your desired doneness or thickness.
- Rest and Slice: Remove the steak from the skillet and let it rest on a cutting board for 5 minutes. Resting allows the juices to redistribute, ensuring tender slices. If you cut the steak in two earlier, repeat the searing and resting process with the second piece.
- Serve: After resting, slice the steak against the grain into ½-inch thick slices. Arrange the slices on a large serving platter, and generously top with fresh chimichurri sauce. Serve with additional chimichurri on the side for extra flavor.
Notes
- Cutting the flank steak against the grain is essential for tenderness; this means slicing perpendicular to the direction of the muscle fibers.
- Marinating the steak for longer (1-2 hours) enhances flavor but even 30 minutes works well.
- Patting the steak dry before searing prevents steaming and promotes a better crust.
- A cast iron skillet is ideal for searing due to its ability to retain high heat evenly.
- Adjust cooking times slightly depending on steak thickness and preferred doneness (medium-rare to medium recommended).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Argentinian
