Garlic Brown Sugar Flank Steak with Chimichurri
User Reviews
5
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Cook Time
30 mins
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Servings
4 with a lot of extra chimichurri
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Course
Main Course
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Cuisine
American
Garlic Brown Sugar Flank Steak with Chimichurri
Description
This recipe seasons flank steak with salt and pepper then marinates it in a blend of olive oil, brown sugar, and minced garlic. Marinating for at least 2 hours or overnight allows the flavors to penetrate the meat, mildly sweetening and tenderizing the steak. The steak can be grilled, broiled, or seared; broiling close to the oven's heat source for about 5 minutes per side yields medium to medium-well doneness.
The accompanying chimichurri sauce is made by pulsing fresh parsley, cilantro, oregano, and garlic, then combining it with red wine vinegar and olive oil. This sauce provides a fresh, tangy, and slightly spicy counterpoint to the caramelized, garlicky steak. Slicing the steak thinly against the grain after resting maximizes tenderness and makes it easier to eat.
Serving the flank steak with chimichurri brightens the dish and adds a herbaceous note. The steak is suitable for main dishes, barbecue, or casual gatherings. The recipe balances sweet, savory, and fresh herb flavors.
The dish benefits from sufficient marinating time for flavor infusion and holding the steak to rest before slicing helps retain its juices.
Ingredients
- 2 pound flank steak about 1-inch thick
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup olive oil
- 3 tablespoons brown sugar
- 4 garlic minced, cloves
chimichurri
- 1 cup cilantro fresh
- 2/3 cup parsley fresh
- 1/4 cup oregano fresh
- 2 garlic minced, cloves
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes crushed
Instructions
- Add the flank steak to a large baking dish and season it with the salt and pepper. In a bowl, whisk together the olive oil, brown sugar and garlic cloves, then cover the steak with it and place it in the fridge to marinate. I marinate anywhere from 2 hours to overnight.
- When you’re ready to cook the steak, you can grill, broil or pan sear it to your liking. I tend to broil it as I find that easiest. Preheat the broiler in your oven and move the oven rack as close as possible. Place the steak on a broiler pan or baking sheet and broil on each side for about 5 minutes. This will result to a medium to medium-well doneness in my oven.
- Allow the steak to rest for 10 minutes before slicing it thinly against the grain. Serve it immediately with the chimichurri.
chimichurri
- Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store sealed in the fridge for up to a week or so.
Notes
- Marinate the flank steak for at least 2 hours or overnight for best flavor absorption.
- Rest the cooked steak for 10 minutes before slicing to preserve juiciness.
- Broiling close to the oven heat yields medium to medium-well steaks; adjust timing for preferred doneness.
- The chimichurri sauce is adapted from Food Network and combines fresh herbs with vinegar and olive oil for brightness.
User Reviews
Overall Rating
5
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