Description
This Chimichurri Flank Steak recipe features tender and juicy flank steak marinated in a vibrant homemade chimichurri sauce made from fresh herbs, garlic, avocado oil, and lemon juice. The steak is quickly seared to perfection in a cast iron skillet and served sliced with extra chimichurri sauce for full flavor. Perfect for a flavorful and satisfying main course.
Ingredients
Scale
Flank 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
- Prepare 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, lemon juice, red wine vinegar, dried oregano, and salt. Pulse until all ingredients are well combined. Set the chimichurri sauce aside.
- Marinate the Steak: If the flank steak is too large to fit in your skillet or about 2 pounds, cut it in half against the grain. Place the steak(s) in a large baking dish or a plastic food storage bag. Pour in ⅓ cup of the prepared chimichurri sauce and turn to coat thoroughly. Marinate for at least 30 minutes, preferably 1-2 hours, refrigerated.
- Heat Skillet: Heat a large cast iron skillet over medium-high heat for about 3 minutes until hot. 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.
- Cook the Steak: Pour 1 tablespoon of avocado oil into the skillet if cooking two pieces, or 2 tablespoons if cooking one large piece. Heat the oil until shimmering but not smoking, about 30 seconds. Using long tongs, carefully place the steak(s) in the skillet. Cook for 3-4 minutes on each side for medium doneness, adjusting time depending on steak thickness (thicker steak: 3-4 minutes per side; thinner steak: 2 ½ – 3 minutes per side).
- Rest and Slice: Remove the steak from the skillet and let it rest on a cutting board for 5 minutes to retain juices. If the steak was cut into two pieces, repeat cooking for the second piece. After resting, slice the steak into ½ inch thick slices against the grain.
- Serve: Arrange the sliced steak on a serving platter and spoon fresh chimichurri sauce over the top. Serve additional chimichurri on the side for extra flavor.
Notes
- Cut against the grain of the steak to ensure tenderness.
- Use a meat thermometer to check doneness: medium-rare 130–140°F, medium 140–150°F.
- If no thermometer is available, use the touch test with tongs to assess steak firmness.
- Marinating longer (up to 2 hours) enhances flavor and tenderness.
- Avocado oil is preferred for its high smoke point and mild flavor.
- Serve this steak with grilled vegetables or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 1 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
