Description
This Chimichurri Flank Steak recipe features a tender, flavorful flank steak paired with vibrant homemade chimichurri sauce made from fresh herbs, garlic, lemon juice, and avocado oil. The steak is marinated, seared to your preferred doneness, and topped with fresh chimichurri for a magical, easy-to-make main course perfect for grilling or stovetop cooking.
Ingredients
Scale
For the Steak
- 1 ½ – 2 pounds flank steak
For the 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 the Chimichurri Sauce: In a food processor, add the peeled garlic cloves and pulse until minced. Add fresh parsley and cilantro and pulse until finely chopped. Add avocado oil, fresh lemon juice, red wine vinegar, dried oregano, and salt. Pulse until well combined. Set aside to let flavors meld.
- Marinate the Steak: If the flank steak is large or too big for your skillet, cut it in half against the grain. Place the steak(s) in a large baking dish or resealable plastic bag. Pour in one-third cup of the chimichurri sauce and turn to coat the steak evenly. Marinate at least 30 minutes, preferably 1-2 hours, refrigerated.
- Preheat the Skillet: Heat a large cast iron skillet over medium-high heat for about 3 minutes until hot.
- Prepare Steak for Searing: Remove steak from marinade and scrape off excess chimichurri. Pat dry with paper towels and sprinkle with a modest amount of salt. If using two pieces, add 1 tablespoon avocado oil to skillet; if one piece, add 2 tablespoons. Heat oil until shimmering but not smoking.
- Sear the Steak: Using long tongs, carefully place the steak(s) in the hot skillet. Cook 3-4 minutes per side for medium doneness, adjusting time based on thickness: thicker cuts 3-4 minutes, thinner cuts about 2½-3 minutes per side. Refer to notes for doneness details.
- Rest the Steak: Remove steak from skillet and place on a cutting board. Let rest for 5 minutes to retain juices. If cooking two pieces, repeat searing and resting for the second piece.
- Slice and Serve: Cut the steak into ½-inch slices against the grain. Arrange sliced steak on a serving platter and drizzle with fresh chimichurri sauce. Serve with additional chimichurri on the side.
Notes
- Cutting against the grain ensures tender slices of steak.
- Marinate for 1-2 hours for more intense flavor and tenderness.
- Use an instant-read meat thermometer for perfect doneness: medium-rare 130-140°F, medium 140-150°F.
- If you don’t have a thermometer, use the touch test by pressing the steak with tongs to gauge doneness.
- Avocado oil has a high smoke point, ideal for searing.
- Store leftover chimichurri in the refrigerator and use within 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg
