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
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. Slice the steak against the grain. Dip or serve with Chimichurri Sauce.
Serve & Enjoy!
Video
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