Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce

Yield: 4–6 servings

This flank steak recipe cooks quickly and is loaded with juiciness and flavor. Plus, it’s super easy to make! Flank steak is quick enough for an easy weeknight dinner, and also makes an awesome weekend entertaining meal. Use this method to make it perfect every time.

Ingredients

  • 1-to-2-pound flank steak
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons avocado oil (or other high-heat cooking oil)

Steps

  1. Bring your flank steak to room temperature. For the best results, let it sit at room temperature for 30–60 minutes before cooking so that the meat can absorb the salt and come up to temperature.
  2. You can marinate it if you want, but it’s not necessary. Since we sear it, the marinade can burn. Therefore, use simple salt and pepper, then add an incredible sauce afterward.
  3. Pat the steak dry with paper towels, then season each side with about 1/2-to-1 teaspoon of salt right when you remove it from the fridge.
  4. Preheat a cast-iron pan over medium-high heat and prep your meat for searing.
  5. Add two tablespoons of avocado oil to the pan, swirl it around and place your steak in the pan. It should sizzle but not smoke excessively.
  6. Sear for 7–8 minutes on the first side, untouched, until a nice brown crust forms. Flip and cook 5–6 minutes on the second side for medium-rare, or to your desired doneness.
  7. Transfer the steak to a cutting board and rest for 10 minutes. Slice thinly against the grain and serve with chimichurri sauce spooned over the top.

Chimichurri Sauce

  • 1 small to medium shallot, finely chopped
  • 2–4 garlic cloves, minced
  • 3 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice (or more red wine vinegar)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon red pepper flakes, or 1 small chili pepper, chopped
  • Freshly ground black pepper
  • 1 cup firmly packed fresh flat-leaf parsley, thick stems discarded
  • 1/2 cup cilantro leaves
  • 1/2 teaspoon dried oregano, or 1 tablespoon fresh oregano leaves
  • 1/2 cup extra virgin olive oil

Chimichurri Steps

  1. Finely chop all of the ingredients and add to a medium bowl. Stir in the red wine vinegar and lemon juice. Whisk in the extra virgin olive oil.
  2. Chimichurri sauce will keep in an airtight glass container in the refrigerator up to 5 days and can be frozen up to three months (though it’s best fresh).

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