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.

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Yield: 4-6 servings

Flank Steak with Chimichurri

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 4 hours

Total Time 4 hours 35 minutes

Flank Steak with Chimichurri - The simplest recipe for delicious and tender flank steak topped homemade chimichurri sauce loaded with herbs!

Ingredients

For the chimichurri:

• 1 cup fresh parsley
• 3/4 cup fresh cilantro
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic
• 1 teaspoon dried oregano
• 1/2 lemon, juiced
• 1/2 teaspoon red pepper flakes (optional; to taste)
• 1/2 teaspoon salt (or to taste)

For the steak:

• 1 flank steak (approx. 2 pounds)
• 2/3 cup olive oil
• 2/3 cup red wine vinegar
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

1. Prepare the chimichurri sauee. Add all ingredients to a food processor and pulse until smooth. If needed, you can additional oil if mixture is too thick or additional parsley if needed to thicken. Store in airtight container in the fridge for up to one week.
2. Prepare the marinade for the steak. Pour the olive oil, vinegar, salt, pepper, garlic powder, and onion powder in a bowl and whisk together. Add the steak to a baking dish and pour the marinade over the steak so it is well-covered. Cover with foil and refrigerate for as little as 2 hours, up to 8 hours or overnight.
3. Heat grill, grill pan, or cast iron pan over medium high heat. Grill the steak on each side for 6-8 minutes (see recipe tips for internal temps and levels of doneness). Remove from the grill/pan and let sit for 5 minutes. Slice in thin slices against the grain.
4. Serve steak with chimichurri sauce.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 364Total Fat: 37gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 11mgSodium: 615mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 5g

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