Flank Steak with Chimichurri
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 35 mins
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Servings
4
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Calories
632 kcal
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Course
Main Course
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Cuisine
Argentinian
Flank Steak with Chimichurri
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We use a citrus marinade to tenderize and add flavor to flank steak before grilling it to a perfect medium. The cilantro chimichurri gets drizzled over the top for the perfect punch of bright, zippy, fresh flavor!
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Ingredients
For the flank steak:
- 1 ½ pounds flank steak
- ¼ cup oil
- 1 orange
- 1 lime
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
For the cilantro chimichurri:
- ½ cup olive oil good quality
- 2 tablespoons red wine vinegar
- ½ cup Italian parsley
- ¼ cup cilantro
- 4 cloves garlic
- 1/2 teaspoon red pepper flakes see notes
- 1 teaspoon kosher salt
- ½ teaspoon cracked pepper
Instructions
To make the steak:
- Add the steak to a large zip top bag.
- Add the oil to a small bowl. Juice the orange and lime into the oil. Add the chili powder, garlic powder, onion powder, and salt and whisk to combine.
- Pour the marinade over the steak, seal, and refrigerate for at least 2 hours and up to 12 hours.
- When ready to cook, heat a grill to medium high heat and grill the steak on each side for about 6-8 minutes or until the outside is nicely browned and the inside is still pink. Use a meat thermometer for the most accurate results.
- Let steak rest for at least 5 minutes and then slice into thin strips across the grain and drizzle chimichurri over the top.
To make the chimichurri:
- After preparing the steak marinade, prepare the chimichurri. Ideally it will set for at least 2 hours to allow the flavors to develop.
- Add the oil and vinegar to a small bowl. Finely mince the parsley, cilantro, and garlic and add to the bowl.
- Add the red pepper flakes, salt, and pepper and stir to combine.
- Cover and refrigerate until ready to serve, up to 24 hours.
Notes
- This marinade is good on any cut of steak, but we love flank steak.
- We like our steak cooked to medium, which means we pull it off the grill at 135-140 degrees and let it rest for 5 minutes for a perfect pink center.
- Be sure to cut the steak across the grain for the most tender results. This means you'll cut the opposite direction that the fibers in the steak run. This cuts through the fibers in the meat and makes it more tender.
- We like the ease of using red pepper flakes in the chimichurri and you can add as much or as little as you like, to taste. You may also substitute a finely minced jalapeno or other chili pepper, if preferred.
Nutrition Information
Show Details
Calories
632kcal
(32%)
Carbohydrates
9g
(3%)
Protein
38g
(76%)
Fat
50g
(77%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
7g
Monounsaturated Fat
32g
Trans Fat
0.1g
Cholesterol
102mg
(34%)
Sodium
1273mg
(53%)
Potassium
750mg
(21%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1005IU
(20%)
Vitamin C
34mg
(38%)
Calcium
78mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 632 kcal
% Daily Value*
| Calories | 632kcal | 32% |
| Carbohydrates | 9g | 3% |
| Protein | 38g | 76% |
| Fat | 50g | 77% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 32g | 160% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 102mg | 34% |
| Sodium | 1273mg | 53% |
| Potassium | 750mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1005IU | 20% |
| Vitamin C | 34mg | 38% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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