Description
This Chimichurri Flank Steak recipe features tender, flavorful flank steak paired with a vibrant, fresh chimichurri sauce. The steak is marinated with the zesty sauce, seared to perfection in a cast iron skillet, and served sliced with extra chimichurri for an irresistible main course that's easy to prepare and packed with bold flavors.
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
- Prepare Chimichurri Sauce: In a food processor, add the peeled garlic and pulse until minced. Add fresh parsley and cilantro, then pulse until finely chopped. Add the avocado oil, lemon juice, red wine vinegar, dried oregano, and salt. Pulse until all ingredients are well combined and set 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(s) in a large baking dish or resealable plastic bag and pour ⅓ cup of chimichurri sauce over them. Turn the steak to coat evenly and marinate for at least 30 minutes, preferably 1-2 hours.
- Heat the Skillet: Heat a large cast iron skillet over medium-high heat for about 3 minutes until hot. Remove the steak from the marinade and scrape off excess sauce. Pat the steak dry with paper towels and sprinkle with a modest amount of salt.
- Cook the Steak: Pour 1 tablespoon avocado oil for each steak piece into the skillet and heat until shimmering but not smoking. Using long tongs, carefully place the steak pieces into the skillet. Cook steak for 3-4 minutes on each side depending on thickness, aiming for desired doneness based on the provided guidelines.
- Rest and Slice the Steak: Remove the cooked steak from the skillet and let it rest on a cutting board for 5 minutes to allow juices to redistribute. Repeat cooking for the second piece if applicable. After resting, slice the steak into ½ inch slices against the grain.
- Serve: Arrange steak slices on a large serving platter and top with fresh chimichurri sauce. Serve with additional chimichurri on the side for extra flavor.
Notes
- Cut the steak against the grain to ensure tenderness.
- Marinate longer (up to 2 hours) for a more intense chimichurri flavor.
- Use a meat thermometer to check doneness: medium-rare is 130–140°F, medium is 140–150°F.
- If you don’t have a thermometer, use the touch test to estimate doneness.
- Allow the steak to rest before slicing to keep it juicy.
- You can substitute avocado oil with olive oil if preferred.
Nutrition
- Serving Size: 1 serving (about 6 ounces steak with sauce)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 5 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
