Flank Steak with Chimichurri
Flank steak and chimichurri are a classic Argentinian combination that is both delicious and easy to make. Flank steak is a lean cut of beef that is best grilled or broiled. It has a strong flavor that pairs well with the bright, herbaceous chimichurri sauce. This combo also makes the perfect summer dinner for a barbecue or even a simple weeknight dinner because it’s also really quick to prepare and can be prepped in advance!
The first step for this recipe is to marinate the steak. My marinade includes red wine vinegar which works to tenderize the meat. I recommend marinating it for at least a few hours, but overnight or prepping in the morning is even better.
Cooking it is also very simple. You can throw it on the grill or cook it in a cast iron pan for about 6-8 minutes per side.
Chimichurri is also one of my favorite summery marinades and toppings. It’s made with fresh herbs, garlic, vinegar, and olive oil and is also super simple to make. The herbs typically used in chimichurri are parsley, oregano, and cilantro. Just toss those into a food processor with red wine vinegar, fresh garlic, salt, and a bit of fresh lemon juice and it’s done!
You can also prep the chimichurri sauce the night before which makes this a great meal to prep for a party or busy weekenight when you need to get dinner on the table quickly.
Recipe Tips and Suggestions:
- Chimichurri is made with parsley and often cilantro. I use a fair amount of it because I love it, but you can use less and balance out with more parsley. I use dried oregano, but fresh works too.
- The chimichurri also includes red pepper flakes. If heat is not your thing though, feel free to leave it out or adjust to your taste (can add more if you like the heat it adds!).
- Don’t overcook the steak. Flank steak is best when it is cooked to medium-rare. Overcooked flank steak will be tough and dry.
- A meat thermometer is a helpful tool to have handy! Internal temps for rarer flank steak will be between 130-135°F , medium between 135-145°F .
- Let the steak rest before slicing. This will allow the juices to redistribute throughout the steak, resulting in a more tender and juicy steak.
For the chimichurri:
For the steak:
Serving Size: 1
Amount Per Serving: Calories: 364Total Fat: 37gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 11mgSodium: 615mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 5g