Description
A bright, garlicky chimichurri sauce paired with simply marinated, fast-seared flank steak for a delicious and impressive meal.
Ingredients
- 1 flank steak (about 1 to 1 1/4 lb / 450–550 g)
- 1 cup fresh parsley, packed and finely chopped
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano or 1 tbsp fresh oregano, chopped (optional)
- Salt and black pepper to taste
- Optional: 1/4 cup fresh cilantro, chopped
- Optional finishing: lemon wedges or a sprinkle of smoked paprika
Instructions
- Make the chimichurri. In a bowl combine chopped parsley, red wine vinegar, olive oil, minced garlic, red pepper flakes, oregano (if using), and salt plus pepper. Stir to combine. Taste and adjust seasoning.
- Reserve half of the chimichurri in a separate bowl for serving.
- Marinate the steak. Place the flank steak in a dish or bag. Pour the remaining chimichurri over it and rub to coat. Marinate for at least 30 minutes.
- Bring the steak to near room temperature, pat dry with paper towels.
- Preheat your grill or skillet over medium-high to high heat until very hot.
- Sear the steak for about 4–5 minutes per side for medium-rare.
- Rest the steak on a cutting board, tent loosely with foil for 5–10 minutes.
- Slice thinly against the grain and serve with reserved chimichurri.
Notes
Serve over rice, in tortillas, or with grilled corn for a complete meal. Store leftovers separately for best quality.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian