Description
This Chimichurri Flank Steak recipe offers a tender, flavorful steak perfectly complemented by a vibrant and zesty chimichurri sauce. The marinade infuses the steak with fresh herbs and garlic, and a quick sear locks in the juices, resulting in a delicious main course that's both easy to prepare and impressive to serve.
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, add peeled garlic and pulse until minced. Add fresh parsley and cilantro and pulse again until finely chopped. Add avocado oil, fresh lemon juice, red wine vinegar, dried oregano, and salt. Pulse until all ingredients are well combined. Set chimichurri sauce aside.
- Marinate the Steak: If using a large flank steak about 2 pounds, cut it in half against the grain for easier cooking. Place steak pieces into a large baking dish or plastic food storage bag. Pour ⅓ cup chimichurri sauce over the steak and turn to coat evenly. Marinate for at least 30 minutes, preferably 1 to 2 hours for maximum flavor.
- Heat Skillet: Preheat a large cast iron skillet over medium-high heat for about 3 minutes until hot.
- Prepare Steak for Cooking: Remove steak pieces from the marinade and scrape off excess chimichurri. Pat the steaks dry with paper towels, and sprinkle with a modest amount of salt on both sides.
- Add Oil to Skillet: For two pieces of steak, add 1 tablespoon avocado oil to the skillet. For a single large piece, add 2 tablespoons avocado oil. Heat the oil for about 30 seconds until shimmering but not smoking.
- Sear the Steak: Using long tongs, place the steak pieces into the hot skillet carefully. Cook steaks for 3 to 4 minutes per side depending on thickness, adjusting time to your preferred doneness (3 minutes per side for medium-rare thicker cuts, 2 ½ minutes for thinner cuts). See notes for detailed doneness guidance.
- Rest the Steak: Remove steaks from skillet and let them rest on a cutting board for 5 minutes to allow juices to redistribute. If the steak was cut into two pieces, repeat cooking with the second piece if needed.
- Slice and Serve: Slice steak into ½ inch thick pieces against the grain. Arrange on a large serving platter, drizzle with fresh chimichurri sauce, and serve with additional chimichurri on the side.
Notes
- Cut steak against the grain to ensure tenderness.
- Marinate for 1 to 2 hours to enhance flavor even more, but 30 minutes is sufficient if short on time.
- Use a meat thermometer for precise doneness: 130–140°F for medium-rare, 140–150°F for medium.
- If you don't have a thermometer, use the touch test by poking with tongs to gauge doneness.
- Resting steak after cooking is important to keep it juicy.
- Avocado oil is preferred for its high smoke point, but other neutral oils can be used.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 85 mg
