Description
This Chimichurri Flank Steak recipe features a tender and flavorful flank steak marinated in a vibrant and zesty chimichurri sauce made from fresh garlic, parsley, cilantro, avocado oil, lemon juice, and spices. The steak is perfectly seared in a hot cast iron skillet to achieve a juicy medium-rare to medium finish, then sliced against the grain and served with extra chimichurri sauce for an irresistible meal that balances herbaceous freshness with rich, savory meatiness.
Ingredients
Scale
Flank Steak
- 1 ½ – 2 pounds flank steak
Chimichurri Sauce
- 2 tablespoons fresh garlic, peeled
- ½ cup fresh parsley
- ¼ cup fresh cilantro
- 1 cup avocado oil
- ¼ cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- ½ tablespoon salt, plus more to taste
Instructions
- Prepare Chimichurri Sauce: In a food processor, add the peeled garlic and pulse until minced. Add the fresh parsley and cilantro, then pulse again until finely chopped. Add the avocado oil, fresh lemon juice, red wine vinegar, dried oregano, and salt. Pulse until all ingredients are well combined to form a vibrant sauce. Set aside.
- Marinate the Steak: If the flank steak is large or won’t fit easily in your skillet, cut it in half against the grain. Place the steak pieces in a large baking dish or a plastic food storage bag. Pour ⅓ cup of the chimichurri sauce over the steak and turn to coat evenly. Marinate for at least 30 minutes, preferably 1-2 hours, allowing the flavors to infuse.
- Heat the Skillet: Place a large cast iron skillet over medium-high heat and heat for about 3 minutes until hot and ready for searing.
- Sear the Steak: Remove the steak from the marinade and scrape off any excess. Pat the steak dry and sprinkle lightly with salt. For two pieces of steak, add 1 tablespoon of avocado oil to the skillet; for one larger piece, add 2 tablespoons. Heat the oil until shimmering but not smoking. Using long tongs, carefully place the steak pieces in the skillet. Cook for 3-4 minutes per side for medium-rare to medium doneness, adjusting slightly based on steak thickness.
- Rest and Slice: Remove the steak from the skillet and transfer to a cutting board. Let it rest for 5 minutes to allow juices to redistribute. If the steak was cut in two, repeat searing and resting for the second piece. After resting, slice the steak against the grain into ½-inch thick slices.
- Serve: Arrange the sliced steak on a large serving platter. Spoon fresh chimichurri sauce over the meat and serve additional chimichurri on the side for extra flavor.
Notes
- Cook times for steak thickness: thicker pieces require 3 minutes per side for medium-rare, 4 minutes for medium; thinner pieces require about 2½ minutes per side for medium-rare, 3 minutes for medium.
- Use a meat thermometer for precise doneness—130–140°F for medium-rare, 140–150°F for medium, 150–160°F for medium well, and 160–170°F for well done.
- If you don’t have a thermometer, test doneness by gently poking the steak center with tongs—rare feels very soft, medium-rare firmer but tender, well done very firm.
- Cut steak against the grain to ensure maximum tenderness.
Nutrition
- Serving Size: 1/4 of recipe (about 6 oz steak with sauce)
- Calories: 420 kcal
- Sugar: 1.5 g
- Sodium: 580 mg
- Fat: 33 g
- Saturated Fat: 6 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 105 mg
