Chimichurri Flank Steak

Looking for a flavorful and easy-to-make recipe? This Chimichurri Flank Steak is the perfect choice! Marinated in a zesty, herb-packed chimichurri sauce made with fresh parsley, cilantro, garlic, lemon juice, and red wine vinegar, this steak is bursting with vibrant flavors. Sear the steak to your preferred level of doneness for a tender, juicy result. Serve it with extra chimichurri sauce on top for a restaurant-quality meal at home. Perfect for grilling, weeknight dinners, or special occasions, this recipe is a crowd-pleaser. Chimichurri steak is a delicious and easy dinner idea, full of fresh, bold flavors and a guaranteed hit for meat lovers!

Ingredients:

• 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 (or olive oil)
• ¼ cup fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• ½ tablespoon salt, plus more to taste

Instructions:

For the Chimichurri Sauce:

1. In a food processor, add the garlic and pulse until minced.
2. Add the fresh parsley and cilantro, then pulse again until finely chopped.
3. Add the remaining ingredients for the chimichurri sauce, and pulse until everything is well combined. Set aside.

For the Steak:

1. Marinate the Steak: If the steak is large (about 2 pounds) or too big for your skillet, cut it in half against the grain. Place the steaks in a large baking dish or plastic food storage bag, and pour in about ⅓ cup of the chimichurri sauce. Turn the steaks to coat them evenly. Marinate for at least 30 minutes, but ideally for 1-2 hours.
2. Sear the Steaks: Heat a large cast-iron skillet over medium-high heat for about 3 minutes. Remove the steaks from the chimichurri marinade, scraping off any excess marinade, and pat them dry with paper towels. Season both sides with a modest amount of salt.
   • If using two pieces of steak, pour 1 tablespoon of avocado oil into the skillet and heat for about 30 seconds until shimmering but not smoking. If using a single steak, use 2 tablespoons of avocado oil.
3. Once the oil is shimmering, carefully place the steaks in the skillet using tongs. Sear each side for 3-4 minutes, depending on the thickness of the steak. For a perfect medium-rare, check the internal temperature—around 130°F.
4. Once the steaks are cooked to your desired doneness, remove them from the skillet and let them rest on a cutting board for 5 minutes.
5. If you split the steak into two pieces, repeat the searing process for the second piece. Once rested, slice the steak against the grain into ½-inch thick slices.
6. Arrange the sliced steak on a large serving platter and drizzle with the remaining fresh chimichurri sauce. Serve with extra chimichurri sauce on the side.

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Tips

• Marinating Time: For the best flavor, marinate the steak for 1-2 hours. However, even 30 minutes will impart great taste.
• Resting the Steak: Let the steak rest for 5 minutes after cooking to allow the juices to redistribute, ensuring a juicy and tender result.
• Temperature Check: For medium-rare steak, aim for an internal temperature of 130°F. Adjust the cooking time for different levels of doneness.

Variations and Substitutions

• Herb Variations: While parsley and cilantro are classic in chimichurri, you can experiment with other herbs such as oregano or mint for a unique twist.
• Vinegar Substitution: If you don’t have red wine vinegar, you can substitute with balsamic or apple cider vinegar for a slightly different flavor.
• Oil Choices: While avocado oil is a great neutral oil, you can also use olive oil for a more robust flavor in the chimichurri sauce.

FAQs

• Can I use a different cut of steak? Yes, while flank steak is ideal, you can substitute with skirt steak or sirloin for similar results.
• Can I make the chimichurri ahead of time? Yes! The chimichurri sauce can be made up to 2 days in advance. Just store it in an airtight container in the fridge.
• How do I know when my steak is done? For medium-rare, look for an internal temperature of 130°F. Use a meat thermometer to check for accuracy.

Serving Suggestions

• Sides: Serve your chimichurri flank steak with a side of grilled vegetables, roasted potatoes, or a fresh salad.
• Rice or Quinoa: Serve with fluffy rice or quinoa to soak up the delicious chimichurri sauce.
• Tacos or Wraps: For a fun twist, use the steak in tacos or wraps with additional chimichurri, avocado, and your favorite toppings.

Why You’ll Love This Recipe

This Chimichurri Flank Steak is bursting with vibrant flavors thanks to the fresh herbs, garlic, and tangy vinegar in the chimichurri sauce. The steak itself is juicy, tender, and perfectly seasoned, while the chimichurri elevates every bite. Whether you’re making it for a weeknight dinner or a special occasion, it’s sure to impress with its bold flavors and simple preparation.