Flank Steak with Chimichurri Sauce
A deliciously tender flank steak with chimichurri sauce is a quick and easy melt-in-your-mouth steak loaded with vibrant flavors ready in under 30 minutes!
Servings 4
Calories 402kcal
Ingredients
- 1 pound flank steak
- ¾ cup fresh parsley leaves
- 1 garlic clove finely chopped
- 2 tablespoons lemon juice approx. ½ a lemon
- 2 teaspoons dried oregano
- ¼ teaspoon crushed red pepper flakes
- ½ cup plus 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Place the steak in a large shallow dish and pat it dry with a paper towel.
- Add the parsley, garlic, lemon juice, oregano, red pepper flakes, salt and pepper to a food processor and pulse for about 10-15 seconds on low speed.
- Then add the ½ cup of olive oil and pulse again until thoroughly combined.
- Pour 2-3 tablespoons of chimichurri over the raw steak and spread evenly around he top of the steak and allow to marinate at room temperature for 15 minutes.
- Remove the steak from the marinade and pat it dry with a paper towel.
- Heat one tablespoon of olive oil in a cast iron skillet over medium-high heat.
- Carefully add the steak and sear on the first side for 2 minutes.
- Flip the steak and sear on the other side for an additional 2 minutes for medium rare . (longer if steak is thicker than 1 inch)
- Remove the steak and place on a plate and cover with aluminum foil.
- Allow the steak to rest for 5 minutes before slicing.
- Serve hot topped with chimichurri sauce.
Notes
Steaks thicker than one inch will take about 3 minutes per side to reach medium-rare.
Use a meat thermometer to check for the perfect doneness.
Substitute ¼ cup of cilantro instead of parsley if preferred.
Add more rep pepper flakes if more spicy flavor sauce is desired
Nutrition
Serving: 1serving | Calories: 402kcal | Carbohydrates: 2g | Protein: 25g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 68mg | Sodium: 69mg | Potassium: 467mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1002IU | Vitamin C: 15mg | Calcium: 57mg | Iron: 3mg