Description
This Chimichurri Flank Steak recipe features tender, marinated flank steak seared to perfection and topped with a vibrant, fresh homemade chimichurri sauce made from garlic, parsley, cilantro, avocado oil, and lemon juice. Perfect for a flavorful and easy-to-make dinner that packs in savory and herbaceous flavors.
Ingredients
Scale
Flank Steak
- 1 ½ – 2 pounds flank steak
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 Chimichurri Sauce: In a food processor, add the garlic and pulse until minced. Add the fresh parsley and cilantro and pulse until finely chopped. Add avocado oil, lemon juice, red wine vinegar, dried oregano, and salt. Pulse until all ingredients are well combined. Set the chimichurri sauce aside.
- Marinate the Steak: If the flank steak is large or won’t fit in your skillet, cut it in half against the grain. Place the steak(s) in a large baking dish or a plastic food storage bag. Pour ⅓ cup of chimichurri sauce over the steak(s) and turn to coat well. Marinate for at least 30 minutes, ideally 1-2 hours to enhance flavor and tenderness.
- Heat the Skillet: Preheat a large cast iron skillet over medium-high heat for about 3 minutes. This will ensure a great sear on the steak.
- Sear the Steak: Remove the steak from the marinade and scrape off any excess sauce. Pat the steak dry with paper towels and sprinkle a modest amount of salt on each side. Add 1 tablespoon of avocado oil to the skillet for each steak piece and heat until shimmering but not smoking. Place the steak(s) in the hot skillet using long tongs. Cook for 3-4 minutes per side depending on thickness (refer to notes for doneness guidance).
- Rest and Slice the Steak: Remove the steak from the skillet and let it rest on a cutting board for 5 minutes to allow juices to redistribute. If using two pieces, repeat the cooking and resting process with the second piece. After resting, slice the steak thinly (about ½ inch slices) against the grain to maximize tenderness.
- Serve: Arrange the sliced flank steak on a large serving platter. Spoon fresh chimichurri sauce over the top and offer additional chimichurri on the side for extra flavor. Enjoy immediately.
Notes
- Cook Times for Doneness: For thicker flank steak, cook 3 minutes per side for medium-rare and 4 minutes per side for medium. For thinner cuts, cook about 2½ minutes per side for medium-rare and 3 minutes per side for medium.
- Check doneness with a meat thermometer: Medium rare = 130–140°F (55–60°C), Medium = 140–150°F (60–65°C), Medium well = 150–160°F (66–69°C), Well done = 160–170°F (70–75°C).
- If you don’t have a thermometer, use the touch test: Rare feels very soft, medium-rare feels slightly firmer but tender, and well done feels very firm when poked with tongs.
- Always slice flank steak against the grain to ensure tenderness.
- Marinating for longer (up to 2 hours) improves flavor and tenderness but avoid marinating too long to prevent mushiness.
Nutrition
- Serving Size: 4 ounces
- Calories: 320
- Sugar: 0.5 g
- Sodium: 500 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 70 mg
