Description
Argentinian marinated flank steak seared to juicy perfection, topped with fresh chimichurri sauce bursting with bold, garlicky, herby flavor.
Ingredients
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 seasoning
1/2 teaspoon crushed red pepper flakes
1/3 cup oil
2 tablespoons red wine vinegar or apple cider vinegar
Instructions
1. Whisk marinade ingredients in a bowl.
2. Place steak in a ziplock bag, pour in marinade, then seal and refrigerate 30 minutes or up to overnight.
3. Add all chimichurri ingredients to a food processor.
4. Pulse until blended but still chunky, then taste and adjust seasoning.
5. Preheat an oiled skillet or grill to medium high heat.
6. Sear steak 6 to 8 minutes per side until browned outside and slightly pink inside.
7. Transfer to a board and rest 5 minutes.
8. Slice thinly across the grain.
9. Spoon chimichurri over the warm steak and serve.
Notes
Cook quickly over high heat for a tender center and a seared crust.
Let the steak rest before slicing to keep the juices in.
Always slice across the grain for maximum tenderness.
If using a large onion, start with less in the chimichurri and add to taste.
Chimichurri keeps in the fridge for up to 2 weeks.
Marinating overnight adds flavor but do not exceed 24 hours.
Substitute apple cider vinegar for red wine vinegar if needed.
Great with roasted potatoes, grilled vegetables, or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Christmas Dinner Ideas
- Method: Grill or Skillet
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 538
- Sugar: 1
- Sodium: 1272
- Fat: 41
- Saturated Fat: 6
- Unsaturated Fat: 34
- Trans Fat: 1
- Carbohydrates: 3
- Fiber: 1
- Protein: 37
- Cholesterol: 102