Description
A flavorful Chimichurri Flank Steak recipe featuring tender marinated flank steak topped with a vibrant and fresh chimichurri sauce made from garlic, parsley, cilantro, avocado oil, and lemon juice. Perfectly seared to your preferred doneness, this dish is easy to prepare and ideal for a delicious main course.
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 undetermined ingredient
- 1 tablespoon undetermined ingredient
- ½ tablespoon salt plus more to taste
Instructions
- Prepare Chimichurri Sauce: In a food processor, add peeled garlic and pulse until minced. Add fresh parsley and cilantro, then pulse until finely chopped. Add the avocado oil, lemon juice, salt, and the two unspecified tablespoon ingredients, then pulse until all ingredients are well combined. Set the sauce aside.
- Marinate the Steak: If the flank steak is large or too big for your skillet, cut it down the middle against the grain. Place the steak pieces in a large baking dish or plastic food storage bag, add ⅓ cup chimichurri sauce, and turn to coat thoroughly. Marinate for at least 30 minutes, preferably 1 to 2 hours.
- Heat the Skillet: Heat a large cast iron skillet over medium-high heat for about 3 minutes until very hot.
- Prepare Steak for Searing: Remove the steaks from the marinade, scraping off excess sauce. Pat them dry with paper towels and sprinkle a modest amount of salt over the surface.
- Add Oil to Skillet: If using two pieces of steak, pour 1 tablespoon avocado oil into the skillet and heat for about 30 seconds until shimmering but not smoking. If using one piece, use 2 tablespoons of avocado oil and heat similarly.
- Sear the Steak: Using long tongs, carefully place the steak(s) in the hot skillet. Cook for 3 to 4 minutes on each side depending on thickness and desired doneness. Refer to notes for detailed timing and doneness guidance.
- Rest the Steak: Remove the steak from the skillet and let rest on a cutting board for 5 minutes to allow juices to redistribute. Repeat for the second piece if applicable.
- Slice and Serve: Cut the steak into ½ inch slices against the grain. Arrange on a serving platter, top with fresh chimichurri sauce, and serve with additional sauce on the side.
Notes
- Cut the flank steak against the grain to ensure tenderness.
- Marinating for longer (up to 2 hours) deepens the flavor.
- Use a meat thermometer to check doneness: medium-rare at 130–140°F, medium at 140–150°F.
- If no thermometer, use the touch test: rare feels very soft, medium-rare slightly firmer, well-done very firm.
- Adjust cooking time based on steak thickness: thicker steaks need 3-4 minutes per side, thinner steaks need about 2.5-3 minutes per side.
- Remove excess marinade and pat steak dry before searing to get a good crust.
- Let the steak rest after cooking to keep it juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
