Description
This Argentinian-inspired Flank Steak with Chimichurri Sauce is a flavorful and easy-to-make dish featuring tender, marinated flank steak quickly seared to juicy perfection and topped with a fresh, vibrant chimichurri sauce bursting with herbs and a mild kick of heat.
Ingredients
Scale
Flank Steak and Marinade
- 1 ½ pounds flank steak
- 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
- Prepare the Marinade: Whisk together the marinade ingredients: ¼ cup oil, 1 teaspoon chili powder, 1 teaspoon onion powder, 1 teaspoon salt, and juice of 1 lime until well combined. Place the flank steak in a large ziplock bag and pour in the marinade. Seal the bag tightly and refrigerate for at least 30 minutes or up to overnight to allow the flavors to penetrate the meat.
- Make the Chimichurri Sauce: In a blender or food processor, combine cilantro, parsley, diced onion, 1 teaspoon salt, ¼ teaspoon pepper, garlic, Italian blend seasoning, crushed red pepper flakes, ⅓ cup oil, and 2 tablespoons red wine vinegar. Pulse until the mixture is smooth and well combined, forming a vibrant chimichurri sauce.
- Cook the Steak: Preheat an oiled skillet or grill over medium-high heat. Remove the steak from the marinade and place it on the hot surface. Sear the steak for 6-8 minutes on each side until it develops a deep brown crust on the outside but remains slightly pink in the middle, indicating medium-rare to medium doneness.
- Slice and Serve: Transfer the cooked steak to a cutting board and let it rest for a few minutes. Thinly slice the steak across the grain to ensure tenderness. Serve the slices generously topped with the chimichurri sauce for a fresh and flavorful finish.
Notes
- This recipe delivers bold savory flavors with just a gentle hint of heat, characteristic of classic Argentinian preparations.
- Marinating the steak overnight will deepen the flavor and tenderize the meat further.
- Quick searing over high heat is key to achieving a juicy, tender steak with a flavorful crust.
- Chimichurri sauce can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 538 kcal
- Sugar: 1 g
- Sodium: 1272 mg
- Fat: 41 g
- Saturated Fat: 6 g
- Unsaturated Fat: 34 g
- Trans Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 102 mg
