Flank Steak with Chimichurri sauce

Overview

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.

▢ Flank steak: 1-to-2-pound flank steak (the method is the same regardless of size. Aside from that, there are a few pantry staples you’ll need to enhance the natural flavors of your steak and get that beautiful finish every time.

▢ Salt and pepper: Two simple seasonings to bring this lovely cut to life. I like to use Real Salt, but Kosher salt also works perfectly. Always use freshly ground black pepper.

▢ Cooking oil: I recommend avocado oil for cooking your flank steak because it has a high heat tolerance. 

• Bring Your Flank Steak to Room Temp 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 room temperature.
• You can marinate it if you want, but I find it’s not necessary. And, since we sear it, the marinade can burn. Therefore, I just use simple salt and pepper, then add an incredible sauce afterward.
• Pat it 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. 
• Sear It for 7-8 minutes. Preheat a cast-iron pan over medium-high heat, and prep your meat for searing.
• Add two tablespoons of avocado oil to the pan, swirl it around and place your steak in the pan. Add the steak to the pan—it should sizzle but not smoke like crazy. When it comes to how long to cook the flank steak, you want to do 7-8 minutes on the first side, untouched, until a nice brown crust forms.

▢ 1 small to medium shallot

▢ 2–4 garlic cloves (use 2 if they’re large, 3–4 if they’re small)

▢ 3 tablespoons red wine vinegar

▢ 2 tablespoons fresh lemon juice (OR, more red wine vinegar if desired)

▢ 1/4 teaspoon sea salt

▢ 1/4 teaspoon red pepper flakes, OR 1 small chili pepper, chopped

▢ a few spins of freshly ground black pepper1

▢ 1 cup firmly packed fresh flat-leaf parsley, thick stems discarded (about 1 bunch)

▢ 1/2 cup cilantro leaves (about one handful)

▢ 1/2 teaspoon dried oregano, OR 1 tablespoon fresh oregano leaves

▢ 1/2 cup extra virgin olive oil

 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 oil 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 so only freeze if necessary).