Description
This Chimichurri Flank Steak recipe features a perfectly marinated and seared flank steak topped with a vibrant, fresh chimichurri sauce made from garlic, parsley, cilantro, lemon juice, and avocado oil. The steak is cooked to your preferred doneness on a cast iron skillet and served sliced against the grain with extra chimichurri for a flavorful and satisfying main course.
Ingredients
Scale
Steak
- 1 ½ – 2 pounds flank steak
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
- Make the Chimichurri Sauce: In a food processor, add the peeled garlic 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 the flavors meld.
- Marinate the Steak: If needed, cut the flank steak in half against the grain to fit your skillet. Place the steak in a large baking dish or plastic food storage bag. Pour ⅓ cup of the chimichurri sauce over the steak and turn to coat thoroughly. Marinate in the refrigerator for at least 30 minutes, preferably 1 to 2 hours, to absorb the flavors.
- Prepare to Sear: Heat a large cast iron skillet over medium-high heat for about 3 minutes. Remove the steak from the marinade and scrape off any excess. Pat the steak dry with paper towels and sprinkle with a modest amount of salt.
- Heat the Oil: If searing two pieces of steak, add 1 tablespoon of avocado oil to the skillet; if using one large piece, add 2 tablespoons. Let the oil heat until shimmering but not smoking, about 30 seconds.
- Sear the Steak: Using long tongs, carefully place the steak(s) in the hot skillet. Cook for 3 to 4 minutes per side for medium doneness depending on thickness (3 minutes per side for medium-rare with thicker steak and 2 ½ minutes per side for thinner steak). Use the touch test or thermometer to check doneness: medium rare at 130–140°F, medium at 140–150°F.
- Rest the Steak: Remove the steak from the skillet and let it rest on a cutting board for 5 minutes to redistribute juices. Repeat the searing process if working with two pieces.
- Slice and Serve: After resting, slice the steak into ½-inch wide slices against the grain. Arrange the slices on a serving platter and spoon fresh chimichurri sauce on top. Serve with additional chimichurri on the side for extra flavor.
Notes
- Cutting the flank steak against the grain ensures tender slices.
- Adjust cooking times based on steak thickness and preferred doneness.
- If you don’t have a meat thermometer, use the touch test by poking the steak center with tongs to check firmness.
- Leftover chimichurri makes a great sauce for other grilled meats or vegetables.
- Marinate longer (up to 2 hours) for more intense flavor.
- Use avocado oil for its high smoke point, but olive oil can be a substitute in lower heat cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
