Description
A quick Argentine-inspired dish featuring flank steak marinated in garlicky chimichurri sauce, perfect for grilling or weeknight dinners.
Ingredients
- 1 flank steak (about 1.5–2 lb / 700–900 g)
- 1 cup chimichurri sauce (homemade or store-bought)
- Kosher salt and freshly ground black pepper to taste
- 1–2 tablespoons olive oil (or another high-smoke-point oil like avocado oil) for searing
Instructions
- Season the steak: Pat the flank steak dry and season both sides lightly with salt and pepper.
- Marinate: Place the steak in a shallow dish or resealable bag. Add about ¾ cup chimichurri and rub it over the meat. Reserve the remaining chimichurri for serving. Marinate at room temperature for 30–60 minutes or refrigerate up to 8 hours.
- Preheat: Heat a cast-iron skillet or heavy-bottomed pan over medium-high to high heat until very hot. If grilling, preheat to high and oil the grates. Add 1 tablespoon oil to the pan and swirl.
- Sear: Remove excess marinade and place the steak in the hot pan. Sear without moving for 4–5 minutes to develop a crust. Flip and sear the other side for 3–5 minutes for medium-rare to medium.
- Rest: Transfer steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes.
- Slice: Slice thinly across the grain at a 45° angle. Serve with the reserved chimichurri spooned over or on the side.
Notes
If you prefer the chimichurri to be slightly warmed, spoon a little on the steak right after resting. Substitute skirt steak or flat iron for flank if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian