0 from 6 votes
Flank Steak with Chimichurri Sauce
Grilled Flank Steak with a simple chimichurri sauce that is loaded with flavor! This tender and juicy steak is easy to make and is great for entertaining or a quick weeknight dinner.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 289 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 tablespoon vegetable oil
- 4 ounces shishito peppers
- 1/2 cup lightly packed fresh Italian parsley leaves
- 1/2 cup lightly packed fresh cilantro leaves
- 1 tablespoon lightly packed fresh oregano leaves
- 1 tablespoon roughly chopped shallot
- 3 cloves garlic, peeled
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- 2 teaspoons honey
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1/8 teaspoon Black pepper, plus more for seasoning
- 1/3 cup extra-virgin olive oil
- 1 (2-pound) flank steak
Instructions
- Heat the vegetable oil in a skillet set over medium-high heat. Once the oil is hot, add the peppers and cook, turning occasionally, until blistered on all sides, about 5 minutes.
- Transfer the peppers to a cutting board. Once they are cool enough to handle, slice off and discard the stems, then transfer the peppers to the bowl of a food processor.
- Add the parsley, cilantro, oregano, shallot, garlic, vinegar, lime juice, honey, salt, and pepper to the food processor and pulse until roughly chopped. With the motor running, stream in the olive oil. Continue blending until combined, scraping down the sides as needed. Taste and season the chimichurri with salt and pepper, then set aside.
- Preheat a grill or heat a stovetop grill pan over medium-high heat. If using a grill, lightly oil the grate.
- Season the steak generously with salt and pepper. Place the steak on the grill and cook undisturbed for 6 minutes. Flip it once and continue cooking until it reaches your desired level of doneness. For medium-rare, cook the steak until it reaches an internal temperature of 130 degrees F.
- Transfer the steak to a cutting board, cover loosely with foil, and let rest for 10 minutes.
- Slice the steak against the grain into thin strips. Top the steak with chimichurri and serve.
Cup of Yum
Notes
- Recipe from the Secret Ingredient Cookbook by Kelly Senyei
- Secret Ingredient Cookbook
Nutrition Information
Calories
289kcal
(14%)
Carbohydrates
5g
(2%)
Protein
13g
(26%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Cholesterol
34mg
(11%)
Sodium
178mg
(7%)
Potassium
261mg
(7%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
107IU
(2%)
Vitamin C
25mg
(28%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 289
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 13g | 26% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 34mg | 11% |
| Sodium | 178mg | 7% |
| Potassium | 261mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 25mg | 28% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.