Flank Steak with Chimichurri Sauce

Thick rich juice filled steak that has marinated to a subtle perfection is so delicious when dipped in the chimichurri sauce that every last bite will be devoured in a frenziedly feeding. Nothing calls to the serving area like a seared steak. The braised meat provides a universal appeal that has mouths watering with anticipation. The Chimichurri sauce isn’t just a pretty decoration. No, it is such a wonderful blend of herbal green notes and earth tones that it is a natural for this style of Flank Steak. This dish is great with tortillas, in soft tacos, served on rice or just as it is; a gorgeous stand alone meaty reward. My family loves a nice steak dish and this recipe has made the menu by request on multiple occasions.

Watch the short informative video and follow the simple instructions below to have this restaurant quality dish on your table tonight. Like and share this or any of my recipes you may find interesting form the growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodilcious publications. Enjoy a well arranged simple to make Flank Steak that has the natural eye appeal of a gorgeous dish when slightly covered in this homemade chimichurri sauce. The meat will be tender and the sauce is absolutely delicious. Leave a comment and let me know if you enjoyed it as much as me and my family do. 

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In a shallow dish: add olive, lime juice, salt, cumin and mix.

Add flank steak and coat all sides of the beef.

Cover and refrigerate for 4 hours or overnight (preferably). Don’t forget to flip the steak at the half way point.

Grease the skillet or grill with olive oil. Preheat to medium-high heat and wait for several minutes until hot.

Sear 3 minutes per-side for medium rare and charred on the outside ~ (5 minutes per-side for medium, 8 minutes per-side for well done).

Rest for 10 minutes before slicing.

Slice the steak against the grain.

Combine all the ingredients in a food processor or blender.

Blends for 20-30 seconds until it looks minced (do not over blend).

Season with salt to taste.

Serve & enjoy!

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Flank Steak with Chimichurri Sauce

Deliciously tender juicy slices of savory steak covered in zesty fresh sauce combine for a wonderful recipe that the entire family will enjoy.
No ratings yet
Prep Time 10 mins
Cook Time 6 mins
Marinate 4 hrs
Total Time 4 hrs 16 mins
Course Main Course
Cuisine American
Servings 4
Calories

Ingredients
  

Marinate

  • 1 ½ lbs flank steak
  • ¼ cup olive oil
  • 1 tsp salt
  • 1 tsp cumin
  • 1 lime juice only

Chimichurri Sauce

  • 1 cup fresh parsley firmly packed
  • 1 cup fresh cilantro firmly packed
  • ½ cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp fresh lime juice
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp red pepper flakes
  • 1 small shallot
  • 3 garlic cloves

Instructions
 

Marinate

  • In a shallow dish: add olive, lime juice, salt, cumin and mix. Add flank steak and coat all sides of the beef. Cover and refrigerate for 4 hours or overnight (preferably). Don't forget to flip the steak at the half way point.

Chimichurri Sauce

  • Combine all the ingredients in a food processor or blender. Blends for 20-30 seconds until it looks minced (do not over blend). Season with salt to taste.
    Hand method ~ finely chop or mince the parsley, cilantro, garlic, shallots and place in a bowl. Then add the rest of the ingredients and mix well. Season with salt to taste.

Grill/Cook

  • Grease the skillet or grill with olive oil. Preheat to medium-high (heat and wait for several minutes until hot. Sear 3 minutes per-side for medium rare and charred on the outside ~ (5 minutes per-side for medium, 8 minutes per-side for well done). Note: cooking time may vary depending on the thickness of the steak.
  • Rest for 10 minutes before slicing.

Serve

  • Slice the steak against the grain. Dip or serve with Chimichurri Sauce.

Enjoy!

    Video

    Keyword chimichurri sauce, easy flank steak recipe, flank steak with chimichurri sauce, grilled flank steak
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    Slow Cooker Mongolian Beef

    Tender succulent Mongolian Beef is a perfectly simple dish to make using your slow cooker. The meat is very soft as it bursts with subtle flavors at each bite. Once you try this you will know why homecoming is often much better than eating out. The style of Mongolian Beef from most restaurants carry a healthy and almost over bearing salty flavor from using way too much soy sauce. This recipe provides a natural flavor of the beef that is gently enhanced by the green onions and other additives.  Serve this fresh from the slow cooker and with your favorite rice. My family loved this and I am sure yours will too.

    Watch the video and follow the simple instructions below to have the naturally developed flavors of Mongolian Beef on your table ready to eat. Like and share this or any of my recipes that you may find interesting from the growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all of my latest publications. Slow Cooker Mongolian Beef provides a gorgeous natural flavor profile that is both succulent and delicious.

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    Clean and trim fat from the steak. Slice the steak against the grain.

    Place the steak in a bowl. Add cornstarch & baking soda.

    Mix well.

    In the slow cooker: add soy sauce, dark soy sauce, brown sugar, shaoxing wine, oil, garlic and mix.

    Add beef

    Mix until uniformly coated.

    Slow cook on high for 2 ½ – 3 hours (cook on low for 4-5 hours) or until the meat is tender. 

    Remove the lid and mix the beef until well coated with the sauce. Add green onions then mix again. Cover with the lid for 3 minutes or until the green onions have slightly wilted. 

    Garnish with sesame seeds. Serve with rice or vegetables. Enjoy!

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    Slow Cooker Mongolian Beef

    Slow Cooker Mongolian Beef provides a gorgeous natural flavor profile that is both succulent and delicious. 
    No ratings yet
    Prep Time 10 mins
    Cook Time 4 hrs
    Total Time 5 hrs 10 mins
    Course Main Course
    Cuisine Asian, Chinese
    Servings 6
    Calories

    Equipment

    • Slow Cooker

    Ingredients
      

    • 1 ½ lbs flank steak
    • 2 tsp cornstarch
    • 2 tsp baking soda
    • 1 cup green onions cut into 1" long

    Sauce

    • 6 tbsp soy sauce
    • 3 tbsp shaoxing wine or dry sherry
    • 3 tbsp brown sugar
    • 1 tbsp vegetable or canola oil 
    • 1 tsp dark soy sauce
    • 4 garlic cloves minced

    Instructions
     

    • Clean and trim fat from the steak. Slice the steak against the grain. Place the steak in a bowl. Add cornstarch, baking soda and mix well.
    • In the slow cooker: add soy sauce, dark soy sauce, brown sugar, shaoxing wine, oil, garlic and mix. Add beef and mix until uniformly coated.
    • Slow cook on high for 2 ½ – 3 hours (cook on low for 5-6 hours) or until the meat is tender.
    • Remove the lid and mix the beef until well coated with the sauce. Add green onions then mix again. Cover with the lid for 3 minutes or until the green onions have slightly wilted. Season with salt if needed.

    Garnish with sesame seeds. Serve with rice or vegetables. Enjoy!

      Video

      Keyword best slow cooker Mongolian beef recipe, easy slow cooker Mongolian beef recipe, slow cooker chinese recipe, slow cooker Mongolian beef
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      Slow Cooker Corned Beef with Cabbage

      Slow Cooker Corned Beef is delicious and tender, my family loved it and yours will too. Your heart will beat like a fantastic drum to the rhythm of balanced aromas inviting you to the serving table as your eyes drink in the gentle whispers of this simple to make savory Corned Beef recipe. The serving trey is reminiscent of a rural cottage style main entree decorated with lovely earthen potatoes and carrots as large hunks of fresh glistening cabbage vent moisture into the air, inviting your fork to cut through their supple layers. Your families eyes will shine with anticipation as the Corned beef serving latter takes its natural place at the center of the dinner table with promises of soft, tender textures that tantalize the senses with the juicy meat. Dip this lovely corned beef in the provided sauce and you will find yourself elevated to a zen like relaxed pulsation of taste filled satisfaction.  This dish serves well with my Irish Bread recipe or a nice fresh slice of your local French bread. My family would not stop until the food was all gone and then unabashedly asked when I was going to make it again. So as a true cook that enjoys an empty serving trey; this dish is in my slow cooker right now so my family can have sandwiches or balanced meals as they please. 

      Watch this video and follow the detailed instructions below to put a hearty satisfying rustic dish on the dinner table today. Like and share this or any of my recipes you find interesting from the growing catalog of tasty menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The meat from this recipe is so tender you can cut it with a fork. The potatoes and carrots are full of broth and herbal notes and the cabbage is so juicy your mouth will water with each bite. Leave a comment and let me know if you enjoyed this recipe or if you have any questions, as I love to talk about food. Have a safe rest of your week and see you again soon!

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      Place corned beef in the cooker. Add water, spice seasoning (that came with the corned beef), onion, garlic, potatoes, carrots & bay leaves. Place lid on.

      Slow cook on for 4 hours on high or for 8 hours on low.

      Meanwhile, remove the cabbage core/stem and cut into 4 wedges. Discarded the core. After the time is up, add cabbage to the cooker (try to submerge in the water). Cover with lid.

      Cook on high for 1 hour or low for 2 hours or until the cabbage & beef become fork tender.

      In a small bowl, combine all the sauce ingredients together and mix.

      Season with salt & pepper to taste. Set aside until ready to serve.

      Serve & Enjoy!

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      Slow Cooker Corned Beef with Cabbage

      Savory Corned Beef so tender you can cut it with a fork.
      No ratings yet
      Prep Time 5 mins
      Cook Time 5 hrs
      Total Time 5 hrs 5 mins
      Course Main Course
      Cuisine Irish
      Servings 6
      Calories

      Equipment

      • Slow Cooker

      Ingredients
        

      • 3 ½ – 4 lbs corned beef brisket with spice packet
      • 4 cups water
      • 1 cabbage
      • 5 small yukon gold potatoes
      • 5 medium size carrots
      • 1 onion
      • 4 garlic cloves
      • 3 bay leaves

      Creamy Horseradish Sauce

      • ½ cup sour cream
      • 2 tbsp prepared horseradish +/- adjust to your liking
      • 2 tsp dijon mustard
      • ½ tsp Worcestershire sauce
      • salt & pepper to taste

      Instructions
       

      • Clean, rinse and pat the corned beef dry with papper towel. Set aside. Remove the onion's outer dry layer and then cut into quarters. Clean and then cut the potatoes in half. Chop the carrots top and tips off then peel and slice in half. 
      • Place corned beef in the cooker. Add water, spice seasoning (that came with the corned beef), onion, garlic, potatoes, carrots & bay leaves. Place lid on.
      • Slow cook on for 4 hours on high or for 8 hours on low.
      • Meanwhile, remove the cabbage core/stem and cut into 4 wedges. Discarded the core. After the time is up, add cabbage to the cooker (try to submerge in the water). Cover with lid. Cook on high for 1 hour or low for 2 hours or until the cabbage & beef become fork tender.

      Creamy Horseradish Sauce

      • In a small bowl, combine all the sauce ingredients together and mix. Season with salt & pepper to taste. Set aside until ready to serve.

      Serve & Enjoy!

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        Keyword best slow cooker corned beef recipe, easy slow cooker corned beef recipe, slow cooker corned beef
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        Guinness Irish Beef Stew

        Time honored methods of cooking in a simple one pot style recipe is what this Guinness Irish Beef Stew brings to your stew pot. I used a Dutch Oven which is a heavy bottomed Pot with a tight fitting lid that can accommodate the various ingredients of an old-fashioned style homemade stew like this recipe.  The bacon suffuse tasty bits and delicious juices into the stew that can only be released through a proper well attended simmer. Each spoonful of this stew is full of delicious broth, meat and tender moist vegetables. A bowl of this stew will keep you full for hours which gives you that satisfied feeling that can only be attained from a well prepared quality meal. My family loves a good stew and this sweet comforting dish was an instant success at our dinner table.  Take the time to make this home cooked classic rustic Irish Stew today and feel the reward of a well-fed family.

        In reading the recipe and watching the video you will notice the multiple steps that come together to infuse the stew with richness and herbal notes. The sprightly fragrance from the vegetables that blend with the luscious notes of bacon, beer, broth and dang good braised beef will bring the hungry tummies to the table once you remove the lid.  Best served with Irish Bread and hot from the pot, this stew will become an Irish tradition in your home once you serve it the first time.  

        Like and share this or any of my recipes you may have enjoyed from the growing catalogue of menu selections. Don’t for get to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Leave a comment and let us know what you thought of this dish or any enhancements you may have included in your own personal spin.

        In a large bowl: place beef, salt, pepper and mix.

        Heat the dutch oven or pot to medium-high. Place the sliced bacon in and cook for 10 minutes or until crispy. Transfer the bacon to a plate/bowl lined with paper towel to the drain grease. Do not discard grease.

        Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown. Repeat this step with the other half of beef. Remove the beef and set aside.

        Place onion, garlic in the Dutch Oven or pot and cook for ~60 seconds or until fragrant.

        Add flour and stir constantly for 30 seconds.

        Add tomato paste and stir for a few seconds.

        Pour the Guinness beer in the dutch oven. Then deglaze the bottom of the pot to remove the bits. Bring the liquid to a boil.

        Return seared beef and bacon to the cooker.

        Add carrots, potatoes, celery, Worcestershire sauce, beef broth and mix.

        Add dried thyme, bay leaves and cover with a lid.

        Reduce the heat to low and cook for 2 hours or until the meat is tender (keep covered with the lid the entire time). Remove lid and discard bay leaves. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste.

        Serve with crusty bread or Irish bread. Garnish with fresh parsley and enjoy!

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        Guinness Irish Beef Stew

        Deliciously filling stew with an Irish spin.
        No ratings yet
        Prep Time 10 mins
        Cook Time 2 hrs 35 mins
        Total Time 2 hrs 45 mins
        Course Main Course, Soup, Stew
        Cuisine Irish
        Servings 6
        Calories

        Ingredients
          

        • 2 ½ – 3 lbs chuck roast cut into 1 ½" x 1 ½" cubes
        • 2 lbs yukon gold potatoes peeled & cut into 1 ½" cubes
        • 8 oz bacon cut into 1" thick
        • 14.9 oz Guinness beer
        • 3 cups low-sodium or no-salt beef broth
        • 4 tbsp tomato paste
        • 3 tbsp all-purpose flour
        • 2 tbsp olive oil
        • 1 tbsp Worcestershire sauce
        • 1 ½ tsp salt
        • 1 tsp black pepper
        • 1 tsp dried thyme
        • 3 carrots cut into 1" long
        • 4 garlic cloves minced
        • 3 celery cut into 1" long
        • 1 onion chopped
        • 2 dried bay leaves

        Instructions
         

        • In a large bowl: place beef, salt, pepper and mix.
        • Heat the dutch oven or pot to medium-high. Place the sliced bacon in and cook for 10 minutes or until crispy. Transfer the bacon to a plate/bowl lined with paper towel to the drain grease. Do not discard grease. Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown. Repeat this step with the other half of beef. Remove the beef and set aside.
        • Place onion, garlic in the Dutch Oven or pot and cook for ~60 seconds or until fragrant. Add flour and stir constantly for 30 seconds. Add tomato paste and stir for a few seconds. Pour the Guinness beer in the dutch oven. Then deglaze the bottom of the pot to remove the bits. Bring the liquid to a boil. Return seared beef and bacon to the cooker. Add carrots, potatoes, celery, Worcestershire sauce, beef broth and mix. Add dried thyme, bay leaves and cover with a lid.
        • Reduce the heat to low and cook for 2 hours or until the meat is tender (keep covered with the lid the entire time). Remove lid and discard bay leaves. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste.

        Serve with crusty bread or Irish bread. Garnish with fresh parsley and enjoy!

          Video

          Notes

          Oven: Cover and bake at 320°F for 2½ hours. Remove from the oven and place the dutch oven on the stove top. Remove lid and bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste.
          Slow Cooker: Follow all the steps above (reduce the beef broth to 2 cups instead of 3 cups). Place the ingredients in the cooker. Slow cook on low for 8 hours or 4 hours on high (until the beef is tender). Season with salt & pepper to taste.
          Instant Pot: Follow all the steps above (reduce the beef broth to 2 cups instead of 3 cups) except for the flour (this will cause a burn notice)Pressure cook on high for 40 minutes, followed by a 10 minutes natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid. In a small bowl: combine cornstarch (2 tbsp) with cold water (4 tbsp). Stir until the cornstarch has fully dissolved and add to the cooker. Set cooker back to saute-high. Pour the cornstarch mixture into the stew. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.
          Keyword Authentic irish beef stew, best Irish beef stew recipe, easy Irish stew recipe, Guinness irish beef stew
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          Air Fryer Hamburger

          Air Fryer Hamburgers are full of natural juices and maintain the delicious texture that is normally associated with direct grill. The convection of the Air Fryer traps all the beef flavors in the hamburger and makes for a nice alternative to fighting out door weather conditions to make a good old fashioned American style burger. This is a beginner friendly recipe and does not have the fire risks someone new to cooking may encounter using a grill. The Air Fryer does not splatter grease all over the kitchen like the pan fried skillet burger method either. Juicy, tasty and convenient Air Fryer Hamburgers are a nice alternative to traditional methods and taste just as good. My teenagers didn’t slow down long enough to ask how I made these burgers they just simply devoured them. Have yourself an indoor made outdoor tasting Hamburger by following this simple and convenient Air Fryer recipe. 

          Watch the video and follow the instructions below to add Air Fryer Hamburgers to your homecoming selections of eatfoodlicious meals. Like or share this or any recipe you may find interesting from my growing catalogue of menu selections and demonstrations. Don’t forget to hit the subscribe button to stay up to date on my latest cooking publications. Take a look at the picture and tell me what you think about this inviting hunk of beef.

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          In a large bowl: add meat, onion, garlic and Worcestershire sauce.

          Mix well, then divide into 2 or 4 equal parts. Pat and form each hamburger into a round circle (use your thumb to press down the center of the hamburger). Season the top of the hamburger with salt and pepper.

          Preheat the air fryer to 375°F. Air fry 4 (¼ lb each) hamburgers for 8 minutes (medium) or 10 minutes (well done).

          Flip the hamburger(s) over for the last 3 minutes.

          Top with sliced cheese and return the hamburgers to the air fryer for 30 seconds.

          Serve with buns, lettuce, tomato, mayonnaise and pickles.

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          Air Fryer Hamburger

          Delicious air fryer American classic style hamburger recipe that is simply convenient.