Description
This Chimichurri Flank Steak recipe features tender, marinated flank steak cooked to perfection on the stovetop and topped with a vibrant, fresh chimichurri sauce made from garlic, parsley, cilantro, avocado oil, and lemon juice. Perfect for a flavorful and easy 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 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 the fresh parsley and cilantro and pulse until finely chopped. Add the avocado oil, fresh lemon juice, red wine vinegar, 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 into your skillet, cut it in half against the grain. Place the steak pieces in a large baking dish or plastic food storage bag. Add ⅓ cup of the chimichurri sauce to coat the steak evenly. Marinate for at least 30 minutes, preferably for 1 to 2 hours for best flavor.
- Heat Skillet and Prepare Steak: Heat a large cast iron skillet over medium-high heat for about 3 minutes. Remove the steak from the marinade and scrape off any excess marinade. Pat the steak dry with paper towels, then sprinkle with a modest amount of salt to season.
- Cook the Steak: For two pieces, add 1 tablespoon of avocado oil into the skillet and heat until shimmering but not smoking. If cooking one piece, use 2 tablespoons of oil. Carefully place the steak into the hot skillet using tongs. Cook for 3 to 4 minutes on each side depending on thickness, aiming for medium-rare to medium doneness.
- Rest and Slice: Remove the cooked steak from the skillet and let it rest on a cutting board for 5 minutes to allow the juices to redistribute. Repeat cooking and resting if you have two pieces. After resting, slice the steak into ½ inch slices against the grain.
- Serve: Arrange the sliced steak on a large serving platter. Top with fresh chimichurri sauce and serve additional sauce on the side for extra flavor.
Notes
- Cut steak against the grain to ensure tenderness.
- Marinate for at least 30 minutes but up to 2 hours for enhanced flavor.
- Use a meat thermometer to check doneness: medium rare at 130–140°F, medium at 140–150°F.
- If no thermometer, use the touch test (rare feels very soft; medium rare firmer but tender; well done very firm).
- Adjust cooking time based on steak thickness, thinner cuts require less time.
- Avocado oil is preferred for its high smoke point and mild flavor, but you can substitute with other neutral oils.
- Let the steak rest before slicing to keep it juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg
