5.0 from 1,026 votes
Flank Steak with Chimichurri Sauce
Easy Argentinian marinated Flank Steak with Chimichurri Sauce is bursting with bold savory flavors and just a hint of heat. This quick-seared steak is so tender and juicy it will melt in your mouth.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 538 kcal
Course:
Main Course
Cuisine:
Argentinian
Ingredients
- 1 ½ pounds flank steak
Marinade
- ¼ cup oil
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- Juice of 1 lime
Chimichurri Sauce
- ½ cup cilantro
- ½ cup parsley
- ½ onion diced
- 1 teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 tablespoon garlic
- ½ teaspoon Italian blend seasoning
- ½ teaspoon crushed red pepper flakes
- ⅓ cup 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.
Cup of Yum
Notes
- When grilling/searing your steak, you want to watch for a blackened outside and a juicy, barely-pink (but not red) center. As soon as the pink starts to disappear, your steak is ready. The other really important step is to cook the steak quickly at a high temperature. If you cook it too long it will get tough and lose that melt-in-your-mouth quality.
- Be sure to let the steak rest for about 5 minutes or so on a cutting board (so when you cut it the juices don’t run out everywhere), and then cut across the grain in very thin strips.
- When grilling/searing your steak, you want to watch for a blackened outside and a juicy, barely-pink (but not red) center. As soon as the pink starts to disappear, your steak is ready. The other really important step is to cook the steak quickly at a high temperature. If you cook it too long it will get tough and lose that melt-in-your-mouth quality.
- Be sure to let the steak rest for about 5 minutes or so on a cutting board (so when you cut it the juices don’t run out everywhere), and then cut across the grain in very thin strips.
- If you don’t know what it means to cut “across the grain,” it’s easy as can be. Just look at the steak and you will see that it has parallel lines running in one direction – cut across the lines, in the opposite direction. This is called cutting across the grain. It makes a huge difference in how tender your meat will be when you eat it and trust me, you can definitely tell the difference when you’re chewing juicy and super tender steak instead of chewy tough flank steak.
Nutrition Information
Calories
538kcal
(27%)
Carbohydrates
3g
(1%)
Protein
37g
(74%)
Fat
41g
(63%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
102mg
(34%)
Sodium
1272mg
(53%)
Potassium
682mg
(19%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
990IU
(20%)
Vitamin C
12mg
(13%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 538
% 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.