Flank Steak with Chimichurri Sauce
Ingredients
- 1 ½ pounds beef flank steak
- 2 tablespoons olive oil
- salt and freshly ground pepper
- Chimichurri Sauce:
- 1 cup extra-virgin olive oil
- 1 cup minced fresh parsley
- 1/2 cup minced fresh cilantro
- 3 cloves garlic, minced
- 3 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- ¼ teaspoon crushed red pepper
- salt and freshly ground pepper
Directions
- Rub 2 tablespoons olive oil onto flank steak to coat; season with salt and pepper.
- Mix 1 cup olive oil, parsley, cilantro, garlic, lime juice, red wine vinegar, and crushed red pepper together in a bowl; season with salt and pepper.
- Preheat outdoor grill to medium-high.
- Grill flank steak until no longer pink in the center, 6 to 8 minutes per side.
- Rest the steak for 10 minutes before slicing; serve with chimichurri sauce.
Not grilling weather? Sear the steak in a stove-top grill pan or cast-iron skillet. Leftover chimichurri (if you have any!) can be refrigerated for up to one week. Alternatively, make a double batch and serve the leftovers with grilled chicken thighs, roast potatoes or even on scrambled eggs!
Reviews
What others are saying
Kaylee Adams says:
Made reverse seared steak in my cast iron skillet and served with the chimichurri. Great recipe, full of flavor. Didn't even need any sides with it.
Jenny J says:
I've wanted to try this for so long! I did ribeye with the chimichurri sauce and served it with Brussels sprouts. It was fantastic.
chef chris says:
I love chimi sauce. its great on top of rice steak. this was really yummy.
George Delamea says:
This chimichurri brings so much bright flavor to the juicy hot steak. I used a pinch of ground chipotle pepper when seasoning the flank. Worked well with the sauce. Great summer meal.
Jen the Mighty says:
With a flank steak you want to make sure you cut it against the grain and thinly so that you don't get tough pieces. Top with chimichurri sauce and you have a winner.