Description
Tender flank steak is marinated and seared to perfection, then topped with a vibrant chimichurri sauce. This dish is bursting with flavor and sure to impress!
Ingredients
Units
Scale
Flank Steak:
- 1 1/2 pounds flank steak
Marinade:
- 1/4 cup oil
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- juice of 1 lime
Chimichurri Sauce:
- 1/2 cup cilantro
- 1/2 cup parsley
- 1/2 onion, diced
- 1 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 tablespoon garlic
- 1/2 teaspoon Italian blend seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1/3 cup oil
- 2 tablespoons red wine vinegar, or apple cider vinegar
Instructions
- Marinate the Steak: Whisk together marinade ingredients. Combine marinade and steak in a large ziplock bag. Seal and chill for 30 minutes, or up to overnight.
- Prepare Chimichurri Sauce: Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth.
- Cook the Steak: Preheat an oiled skillet or grill to medium-high heat. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.
- Serve: Thinly slice steak across the grain and serve with chimichurri sauce on top.
Notes
- When grilling/searing your steak, watch for a blackened outside and a juicy, barely-pink center.
- Let the steak rest for about 5 minutes on a cutting board before slicing.
- Cut the steak across the grain for a more tender texture.
Nutrition
- Serving Size: 1 serving
- Calories: 538 kcal
- Sugar: 1 g
- Sodium: 1272 mg
- Fat: 41 g
- Saturated Fat: 6 g
- Unsaturated Fat: n/a
- Trans Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 102 mg
