Flank steak with chimichurri sauce is like a party in your mouth, where juicy beef meets a fragrant, zesty sauce that dances on your taste buds. Imagine cutting into the tender flank steak, its juices escaping like a well-kept secret, while the chimichurri’s vibrant green color beckons you closer, promising an explosion of flavor. explore bold flavor profiles.
This dish isn’t just food; it’s an experience. Whether you’re firing up the grill for a summer barbecue or preparing a cozy dinner to impress your friends, flank steak with chimichurri sauce is the perfect choice. great picnic pairing perfect side for flank steak Trust me, once you try this recipe, you’ll want to make it again and again!
Why You'll Love This Recipe
- The ease of preparation makes this dish perfect for busy weeknights or weekend gatherings
- The flavor profile is rich and savory, complemented by the bright zing of chimichurri
- Its visual appeal will impress guests and family alike with vibrant greens and perfectly cooked meat
- Versatile enough to serve with rice, salad, or crusty bread for any occasion
Some friends couldn’t stop raving about how tender the flank steak was and how they could have eaten the entire bowl of chimichurri sauce with a spoon!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Flank Steak: Choose a well-marbled piece for maximum juiciness and flavor; it should be around 1-2 pounds.
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Olive Oil: Extra virgin is best for both the marinade and chimichurri; it adds richness and depth.
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Fresh Parsley: Bright green leaves are essential for the chimichurri; look for vibrant ones without wilting.
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Garlic Cloves: Fresh garlic gives a bold punch; adjust according to your taste preference.
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Red Wine Vinegar: This adds acidity to balance the flavors in both the steak marinade and chimichurri sauce.
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Lemon Juice: Freshly squeezed lemon juice brightens up the chimichurri; skip bottled juice for better flavor.
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Red Pepper Flakes: Use these to add a hint of heat; adjust based on your spice tolerance.
For the Sauce:
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Salt and Pepper: Essential seasonings that enhance all other flavors; don’t skimp on them!
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Cilantro (optional): Adds unique flavor to your chimichurri if you’re feeling adventurous; not everyone loves it though!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Marinate the Flank Steak: Start by mixing olive oil, red wine vinegar, minced garlic, salt, pepper, and red pepper flakes in a bowl. Coat the flank steak generously with this marinade. Let it sit for at least 30 minutes—this is key for tenderness!
Prepare Chimichurri Sauce: While waiting for the steak to marinate, finely chop parsley (and cilantro if using) and combine it with minced garlic in a bowl. Add olive oil, lemon juice, red wine vinegar, salt, and red pepper flakes. Stir until you have a beautiful green sauce!
Preheat Grill or Pan: Get your grill hot or heat up a skillet over medium-high heat. You want that sizzling sound when the steak hits the surface—talk about instant gratification!
Sear the Flank Steak: Place marinated flank steak on your grill or skillet. Cook for 4-5 minutes per side until it reaches medium-rare (about 130°F/54°C). The smell will be heavenly—just try not to drool all over yourself.
Rest Before Slicing: Once cooked to perfection, remove it from heat and let it rest for about 10 minutes. This keeps all those juicy flavors locked inside; trust me on this one!
Slice and Serve with Chimichurri Sauce: Slice against the grain into thin strips—this is crucial! Drizzle that vibrant chimichurri sauce over each piece before serving. Your guests won’t believe their eyes or taste buds!
Now that you know how to prepare this delightful dish full of flavor and texture, you’re ready to impress family and friends alike! Enjoy every succulent bite of your flank steak with chimichurri sauce—it’s bound to become a staple in your culinary repertoire! For more inspiration, check out this Chicken Cordon Bleu Sliders recipe.
You Must Know
- Flank steak is a tender cut when marinated properly; don’t skip the chimichurri sauce, which elevates flavor
- The fresh herbs and acidity create a vibrant balance, making every bite a party
- Pair with grilled veggies for a colorful plate
Perfecting the Cooking Process
To achieve juicy flank steak, marinate it for at least an hour, then sear it on high heat for 4-5 minutes per side. Finish in the oven if needed.
Add Your Touch
Feel free to swap out parsley for cilantro in your chimichurri or add some red pepper flakes for a spicy kick. Your taste buds will thank you!
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat to avoid drying out the steak.
Chef's Helpful Tips
- Marinating flank steak overnight really enhances flavor and tenderness, so plan ahead!
- Always slice against the grain to maximize tenderness
- Don’t rush the resting time after cooking; it makes a world of difference
I remember the first time I made flank steak with chimichurri sauce; my friends couldn’t stop raving about it! It turned into our go-to summer BBQ dish, instantly elevating my culinary reputation.
FAQ
What is flank steak?
Flank steak is a lean cut of beef known for its rich flavor and tenderness when cooked correctly. For more inspiration, check out this Savory Beef Stroganoff recipe.
How long should I marinate flank steak?
Marinate flank steak for at least one hour, but overnight is best for deeper flavor.
Can I use store-bought chimichurri sauce?
Yes, store-bought chimichurri can save time, but homemade offers fresher flavors and customization options.
Flank Steak with Chimichurri Sauce
- Total Time: 40 minutes
- Yield: Serves 4
Description
Flank steak with chimichurri sauce is a vibrant dish that combines juicy beef with a zesty, herbaceous sauce. Perfect for summer barbecues or cozy dinners, this recipe promises an explosion of flavor that will impress your friends and family. With its rich taste and visual appeal, it’s bound to become a favorite in your culinary repertoire.
Ingredients
- 1.5 lbs flank steak
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh parsley, chopped
- 4 garlic cloves, minced
- 2 tbsp red wine vinegar
- 2 tbsp freshly squeezed lemon juice
- 1 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- Marinate the flank steak by mixing olive oil, red wine vinegar, minced garlic, salt, pepper, and red pepper flakes in a bowl. Coat the steak generously and let it sit for at least 30 minutes.
- Prepare the chimichurri sauce by combining parsley, minced garlic, olive oil, lemon juice, red wine vinegar, salt, and red pepper flakes in a bowl. Stir until well mixed.
- Preheat your grill or skillet over medium-high heat.
- Sear the marinated flank steak for about 4-5 minutes on each side until it reaches medium-rare doneness (130°F/54°C).
- Remove the steak from heat and let it rest for 10 minutes before slicing against the grain into thin strips.
- Drizzle chimichurri sauce over the sliced steak and serve immediately.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 100 mg
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