Description
This Chimichurri Flank Steak recipe features tender, marinated flank steak seared to perfection and topped with a fresh, vibrant homemade chimichurri sauce. The herbaceous sauce made with garlic, parsley, cilantro, avocado oil, and lemon juice adds a zesty kick that complements the rich flavors of the grilled steak, making it an ideal dish for a flavorful and satisfying meal.
Ingredients
Scale
For the Flank 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 the Chimichurri Sauce: In a food processor, add the peeled garlic and pulse until minced. Add the fresh parsley and cilantro and pulse until finely chopped. Add the avocado oil, fresh lemon juice, red wine vinegar, dried oregano, and salt. Pulse again until the ingredients are well combined. Set the chimichurri sauce aside to let the flavors meld.
- Marinate the Steak: If your flank steak is about 2 pounds or large, cut it in half across the grain to ensure it fits in your skillet. Place the steak (one or two pieces) into a large baking dish or a sealed plastic food storage bag. Add ⅓ cup of the chimichurri sauce to coat the steak well. Marinate for at least 30 minutes, but preferably 1-2 hours, to let the flavors infuse.
- Heat the Skillet: Heat a large cast iron skillet over medium-high heat for about 3 minutes until it is hot.
- Prepare the Steak for Cooking: Remove the steak from the marinade and scrape off any excess. Pat the steak dry with paper towels to ensure a good sear. Lightly sprinkle the steak with salt.
- Sear the Steak: Pour 1 tablespoon of avocado oil into the skillet for each piece of steak (2 tablespoons if cooking a single large piece). Heat the oil until shimmering but not smoking. Using long tongs, carefully place the steak(s) into the hot skillet. Cook for 3-4 minutes per side depending on the steak’s thickness and desired doneness (see notes for timing). Avoid moving the steak to get a nice sear.
- Rest the Steak: Remove the steak from the skillet and transfer it to a cutting board. Let it rest for 5 minutes to allow juices to redistribute for juicy meat.
- Slice and Serve: After resting, slice the steak into ½ inch thick slices against the grain to ensure tenderness. Arrange slices on a large serving platter and spoon additional fresh chimichurri sauce on top. Serve immediately with extra chimichurri for dipping.
Notes
- For thicker flank steak: 3 minutes per side for medium-rare, 4 minutes per side for medium.
- For thinner flank steak: about 2½ minutes per side for medium-rare, 3 minutes per side for medium.
- Use a meat thermometer to check doneness: Medium rare = 130–140°F, Medium = 140–150°F, Medium well = 150–160°F, Well done = 160–170°F.
- Alternatively, use the touch test by gently poking the steak center with blunt tongs: Rare feels very soft, Medium rare feels a bit firmer but tender, Well done feels very firm.
- Cutting the steak against the grain is essential to ensure tender slices.
Nutrition
- Serving Size: 1 serving (about 5 oz steak with sauce)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 85 mg
