Description
This Chimichurri Flank Steak recipe features a juicy, tender flank steak marinated in a zesty, herbaceous chimichurri sauce made from fresh garlic, parsley, cilantro, lemon juice, and spices. The steak is seared to perfection in a cast iron skillet, then sliced thin and topped with vibrant chimichurri for a flavorful and crowd-pleasing meal ready in just over half an hour.
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 Chimichurri Sauce: Add peeled garlic to a food processor and pulse until minced. Add fresh parsley and cilantro, then pulse until finely chopped. Add olive oil (or avocado oil), lemon juice, dried oregano, crushed red pepper, and salt. Pulse until well combined. Set the chimichurri sauce aside.
- Marinate the Steak: If the flank steak is large, cut it in half against the grain to fit your skillet. Place the steak pieces in a large baking dish or a plastic food storage bag. Add ⅓ cup of chimichurri sauce and turn the steak to coat thoroughly. Marinate for at least 30 minutes, preferably 1-2 hours for best flavor.
- Heat the Skillet: Heat a large cast iron skillet over medium-high heat for about 3 minutes until hot.
- Prepare Steak for Searing: Remove the steak from the marinade and scrape off any excess chimichurri. Pat the steak dry with paper towels and lightly sprinkle with salt.
- Add Oil to Skillet: For two steak pieces, pour 1 tablespoon avocado oil into the skillet and heat until shimmering but not smoking. For one large piece, use 2 tablespoons of oil.
- Sear the Steak: Using long tongs, carefully place the steak pieces in the hot skillet. Cook for 3 to 4 minutes per side, depending on steak thickness, to achieve a nice sear while keeping the inside tender.
- Rest the Steak: Remove the steak from the skillet and let it rest on a cutting board for 5 minutes to allow juices to redistribute.
- Slice and Serve: Cut the rested steak into ½-inch slices against the grain. Arrange slices on a serving platter and top generously with fresh chimichurri sauce. Serve with extra chimichurri on the side.
Notes
- Cutting the flank steak against the grain is crucial for tenderness. Look for the direction of the muscle fibers and slice perpendicular to them.
- Marinating time can be extended up to 2 hours to deepen flavor, but avoid longer times as acid in the marinade can toughen the meat.
- If you prefer medium-rare steak, cooking time may be slightly reduced to around 3 minutes per side depending on thickness.
- A cast iron skillet is recommended to achieve a proper sear and flavor but a heavy-bottomed pan can be used as a substitute.
- Leftover chimichurri sauce keeps well refrigerated for up to one week and can be used as a marinade or condiment for other grilled meats.
