Flank Steak with Chimichurri Sauce Recipe
This vibrant and flavorful Flank Steak with Chimichurri Sauce recipe features tender marinated flank steak grilled to perfection and topped with a zesty, herbaceous chimichurri sauce made from fresh cilantro, parsley, and garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Ingredients
Units
Scale
Flank Steak
- 1 1/2 pounds flank steak
Marinade
- 1/4 cup oil
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- juice of 1 lime
Chimichurri Sauce
- 1/2 cup cilantro
- 1/2 cup parsley
- 1/2 onion, diced
- 1 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 tablespoon garlic
- 1/2 teaspoon Italian blend seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1/3 cup oil
- 2 tablespoons red wine vinegar or apple cider vinegar
Instructions
- Prepare the Marinade: Whisk together the oil, chili powder, onion powder, salt, and lime juice until well combined. Place the flank steak in a large ziplock bag, pour the marinade over the steak, seal the bag, and refrigerate for at least 30 minutes or up to overnight to allow the flavors to penetrate the meat.
- Make the Chimichurri Sauce: Combine the cilantro, parsley, diced onion, salt, pepper, garlic, Italian blend seasoning, crushed red pepper flakes, oil, and red wine or apple cider vinegar in a blender or food processor. Pulse until the mixture is smooth but still has a bit of texture, then set aside to let the flavors meld.
- Cook the Steak: Preheat a well-oiled skillet or grill to medium-high heat. Place the marinated flank steak on the hot surface and sear for 8 minutes on each side, or until the steak develops a heavily browned crust on the outside and is slightly pink in the center for medium-rare to medium doneness.
- Slice and Serve: Remove the steak from the heat and let it rest for 5 minutes to retain juices. Thinly slice the steak across the grain to ensure tenderness, then serve it topped generously with the prepared chimichurri sauce.
Notes
- For best results, marinate the steak overnight to deepen the flavor and tenderize the meat.
- You can substitute flank steak with skirt steak or hanger steak for similar results.
- If you prefer a milder chimichurri, reduce or omit the crushed red pepper flakes.
- Allow the steak to rest after cooking to keep it juicy and flavorful.
- The chimichurri sauce can be made a day ahead and stored in the refrigerator to enhance the flavors.
