Marinated Flank Steak with Chimichurri Sauce
Marinated Flank Steak with Chimichurri Sauce is a flavorful dish that combines tender, juicy steak with a vibrant, herbaceous sauce — it’s a favorite in many Latin American cuisines, especially Argentine cooking.Here’s the breakdown:Flank Steak is a lean, flavorful cut of beef from the abdominal muscles of the cow. It’s known for its rich taste and slightly fibrous texture, which becomes incredibly tender when marinated and sliced properly (across the grain).Marinade usually includes ingredients like olive oil, garlic, vinegar or citrus juice, and sometimes soy sauce or herbs. The marinade helps tenderize the steak and infuse it with layers of flavor.Chimichurri Sauce is a bright, fresh, uncooked sauce made from parsley, garlic, olive oil, vinegar, oregano, and chili flakes (sometimes cilantro is added, too). It’s tangy, garlicky, and a little spicy — perfect for balancing the richness of grilled meat.How it comes together:The steak is first marinated for several hours, then grilled (or pan-seared) to your desired doneness. After resting, it’s sliced thinly and topped or served with the chimichurri sauce — sometimes with extra sauce on the side for dipping.
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Ingredients
Chimichurri Sauce
- ½ cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 cup fresh flat-leaf parsley
- 1/3 cup fresh cilantro
- 2 cloves fresh garlic peeled
- ¾ teaspoon crushed red pepper flakes
- 3 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
Remaining Ingredients
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lime juice
- 2 cloves fresh garlic chopped
- Salt and pepper to taste
- 1½ lbs. flank steak sliced into thin strips
- 1 tablespoon extra virgin olive oil
Instructions
- Combine the olive oil, vinegar, parsley, cilantro, garlic, red pepper flakes, lemon juice, and cumin in a food processor and blend until smooth. Season with salt and pepper, to taste, and set aside.
- In a small glass bowl, combine the olive oil, lime juice, and chopped garlic with a fork. Season with salt and pepper, if desired.
- Place the flank steak in a large, sealable plastic bag and add the olive oil mixture. Tightly seal the bag and turn a couple times to coat the steak in the marinade. Place in the refrigerator for at least 1 hour to overnight.
- To prepare, heat the olive oil in a large skillet over medium-high heat. Remove the steak from the marinade and allow excess to drip off before adding to the hot skillet. Cook the steak for 3-4 minutes, then turn and cook for an additional 3-4 minutes for medium-rare results. Adjust cooking times to reach the desired level of doneness.
- Remove from heat and transfer steak to a cutting surface. Let rest for 5 minutes before cutting into very thin slices against the grain. To serve, drizzle steak with some Chimichurri sauce and pass remaining sauce for those who prefer a little more. Enjoy!
For the best flavor, prepare the Chimichurri sauce and marinate the flank steaks the night before. You’ll be glad you did!
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 644kcal (32%)Carbohydrates: 4g (1%)Protein: 37g (74%)Fat: 53g (82%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 5gMonounsaturated Fat: 36gCholesterol: 102mg (34%)Sodium: 109mg (5%)Potassium: 731mg (21%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 1478IU (30%)Vitamin C: 29mg (35%)Calcium: 73mg (7%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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