Flank Steak with Chimichurri Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
538 kcal
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Course
Main Course
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Cuisine
Argentinian
Flank Steak with Chimichurri Sauce
Description
This recipe starts by marinating a flank steak in a blend of neutral oil, chili and onion powders, salt, and lime juice to season the meat before cooking. The flank steak is seared in a hot skillet or grilled until the exterior is well browned with a mostly pink center, ensuring juicy and tender meat. Resting the steak prevents juice loss during slicing.
The chimichurri sauce is prepared by blending fresh cilantro, parsley, onion, garlic, and seasonings with oil and vinegar to create a smooth, flavorful herb sauce with a slight kick from red pepper flakes. This vibrant sauce contrasts the rich, meaty steak well.
Slicing the steak thinly and across the grain maximizes tenderness and makes the dish easier to eat. The combined flavors make a versatile main course suitable with sides like rice, roasted vegetables, or salad.
Monitoring doneness closely and allowing the meat to rest are key steps to achieve a tender texture without overcooking.
Ingredients
- 1 ½ pounds flank steak
Marinade
- ¼ cup neutral cooking oil generic cooking oil
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- lime juice of 1
Chimichurri Sauce
- ½ cup cilantro
- ½ cup parsley
- ½ onion diced
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 tablespoon garlic
- ½ teaspoon Italian blend seasoning
- ½ teaspoon red pepper flakes crushed
- ⅓ cup neutral cooking oil generic cooking oil
- 2 tablespoons red wine vinegar or apple cider vinegar
Instructions
- Whisk together marinade ingredients. Combine marinade and steak in a large ziplock bag. Seal and chill for 30 minutes, or up to overnight.
- Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth.
- Preheat a an oiled skillet or grill to medium-high heat. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.
- Thinly slice steak across the grain and serve with chimichurri sauce on top.
Notes
- For best tenderness, sear the steak over high heat to achieve a blackened outside and a juicy, barely pink center; avoid overcooking to prevent toughness.
- Allow the steak to rest about 5 minutes before slicing to retain juices.
- Slice very thinly across the grain by cutting perpendicular to the visible muscle lines for maximum tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 3g | 1% |
| Protein | 37g | 74% |
| Fat | 41g | 63% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 1272mg | 53% |
| Potassium | 682mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 12mg | 13% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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