Flank Steak with Chimichurri Sauce

Name: Flank Steak with Chimichurri Sauce
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons olive oil; 1 ½ pounds beef flank steak; 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

Suzan Najjar Website

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Chimichuri sauce is traditionally served as a condiment for grilled meat in Argentina, but you'll want to put it on everything after trying this delicious, simple recipe. The sauce is a flavorful mixture of fresh herbs, garlic, lime juice, vinegar, and olive oil with just a little bit of heat. For an authentic Argentinean experience, grill your steak outdoors on a charcoal grill until just medium-rare. This quick and easy recipe is paleo and Whole-30 friendly, and is ready in under 30 minutes. Enjoy with a glass of dry Malbec and grilled vegetables.

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Servings: 6

Ready in: 35min PT35M
Prep time: 10min
Cook time: 15min

Ingredients

2 tablespoons olive oil
1 ½ pounds beef flank steak
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.

Mealthy tip:

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. Or make a double batch of chimichurri and serve the leftovers with grilled chicken thighs, roast potatoes, or even on scrambled eggs! It also makes a nice dip for crusty bread or a spread on a roasted veggie sandwich.

Tagged:

Dinner Weeknight Quick And Easy Grill Beef Flank Steak Sunday Dinner Latin American Beef Flank Fresh Parsley Gluten-free Paleo Outdoor Grill Whole 30 Keto

Reviews

4.5out of 5 Stars

(5 Reviews)

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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.