Flank Steak with Chimichurri Sauce
A tangy, flavorful steak recipe that is sure to please a crowd!
Equipment
- Cast Iron Skillet (sub regular pan)
- Container with Lid
- Whisk
Ingredients
Steak & Steak Marinade
- 1-2 lbs Flank steak
- 1/4 cup Olive oil
- 1/3 cup Chopped cilantro
- 1 Large orange
- 2 Limes
- 3-4 cloves Minced garlic
- 2 tsp Cumin
- Salt & pepper
Chimichurri Sauce
- 1/2 cup Olive oil
- 1/3 cup Red wine vinegar
- 1/3 cup Chopped cilantro
- 1/3 cup Chopped dill
- 2-3 cloves Minced garlic
- 1/4 Finely chopped red onion
- 1/2 tsp Dried red chili flakes (optional)
- Salt & pepper (to taste)
Instructions
Steak & Steak Marinade
- Mix the steak marinade ingredients together well.
- Place the piece of flank steak in a roomy container with a lid, and pour the marinade over it. Flip it to make sure all parts of the meat get covered.
- Place container in the fridge for 1-2 hours or more to fully marinate.
- After it's finished marinating, heat a bit of olive oil on a skillet at medium high heat and cook the steak for 4-5 mins on each side. Use a meat thermometer to check in on the internal temperature until it reaches about 130-135°F for a medium rare steak.
- Once it finishes cooking, place it on a cutting board and let it rest for 5-8 mins. Slice into thin slices against the grain before serving.
Chimichurri Sauce
- Mix all of the chimichurri sauce ingredients together well in a bowl. Refrigerate the sauce before serving if you plan on making it in advance.
Final Plating
- Serve thin slices of steak with a side of mashed potatoes and roasted vegetables or salad and drizzle generously with chimichurri sauce.
Notes
Adjust chimichurri sauce seasonings as needed.
Check the beginning of the post for alternative internal temperatures for the steak.