Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce

Yield: 4–6 servings

Quick-cooking flank steak that stays juicy and full of flavor—simple enough for a weeknight and impressive enough for weekend guests. Follow this searing method for steak that turns out right 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. Take the flank steak out so it can come to room temperature. For best results, leave it out 30–60 minutes before cooking so the salt can work in and the meat warms through evenly.
  2. Marinating is optional and not required. Because this steak is seared hot, a marinade can scorch—stick with salt and pepper, then finish with a great sauce after cooking.
  3. Blot the steak dry with paper towels and season each side with about 1/2-to-1 teaspoon of salt as soon as it leaves the fridge.
  4. Get a cast-iron skillet hot over medium-high heat and have the steak ready to sear.
  5. Pour in two tablespoons of avocado oil, swirl to coat, and lay the steak in the pan. You want a lively sizzle without heavy smoke.
  6. Leave the first side alone for 7–8 minutes until a deep brown crust forms. Flip and cook 5–6 minutes on the second side for medium-rare, or cook to your preferred doneness.
  7. Move the steak to a cutting board and rest 10 minutes. Slice thinly against the grain and spoon chimichurri 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. Chop everything finely and add to a medium bowl. Stir in the red wine vinegar and lemon juice, then whisk in the extra virgin olive oil.
  2. Store chimichurri in an airtight glass container in the fridge up to 5 days, or freeze up to three months (fresh is best).

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