Description
A flavorful Chimichurri Flank Steak recipe featuring a vibrant, fresh herb sauce paired with perfectly seared flank steak. Marinated for at least 30 minutes and cooked to your desired doneness, this dish makes a delicious main course for any occasion.
Ingredients
Scale
For the Steak
- 1 ½ – 2 pounds flank steak
For the 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, pulse the peeled garlic until minced. Add fresh parsley and cilantro, and pulse until finely chopped. Add avocado oil, fresh lemon juice, red wine vinegar, dried oregano, and salt. Pulse until well combined. Set aside.
- Marinate the Steak: If the flank steak is large or won’t fit in your skillet, cut it in half against the grain. Place the steak pieces in a large baking dish or plastic storage bag and add ⅓ cup of the chimichurri sauce. Turn to coat all sides thoroughly. Marinate in the refrigerator for at least 30 minutes, preferably 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 Cooking: Remove the steak from the marinade and scrape off any excess sauce. Pat dry with paper towels and sprinkle lightly with salt.
- Heat Oil: For two pieces of steak, add 1 tablespoon of avocado oil to the skillet and heat until shimmering but not smoking; for one large piece, use 2 tablespoons of oil.
- Sear the Steak: Carefully place the steak in the hot skillet using long tongs. Cook for 3 to 4 minutes per side depending on thickness and desired doneness (3 minutes per side for medium-rare on thicker pieces, 4 minutes for medium; thinner steaks require about 2½ to 3 minutes per side).
- 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: Slice the steak crosswise into ½ inch thick slices against the grain. Arrange on a serving platter and top with fresh chimichurri sauce. Serve remaining sauce on the side for extra flavor.
Notes
- Cutting against the grain makes the steak more tender and easier to chew.
- Marinate the steak longer for more infused flavor—up to 2 hours is ideal.
- Use a meat thermometer to ensure doneness: 130-140°F for medium-rare, 140-150°F for medium.
- If you don’t have a thermometer, use the touch test by pressing the steak center with tongs to estimate firmness.
- Allowing the steak to rest before slicing helps retain the juices and improves tenderness.
- Avocado oil is preferred for its high smoke point, but you can substitute with another neutral oil like grapeseed or vegetable oil.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 90 mg
