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Chimichurri Flank Steak Recipe

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This Chimichurri Flank Steak recipe features perfectly seared steaks topped with a vibrant, herbaceous chimichurri sauce. Ideal for a flavorful and easy-to-make meal, the steak is cooked on the stovetop to a juicy medium-rare and served with a zesty sauce made from fresh parsley, oregano, garlic, and red wine vinegar.

Ingredients

For the Steak

  • 2 ribeye or New York strip steaks, about 1.5 inches thick
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste

For the Chimichurri Sauce

  • 1 cup fresh parsley leaves, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano)
  • 1/2 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt, or to taste
  • 1/4 tsp freshly ground black pepper

Instructions

  1. Bring Steaks to Room Temperature: Remove steaks from the refrigerator 30-45 minutes before cooking to ensure even cooking and better searing.
  2. Prepare Chimichurri Sauce: In a medium bowl, combine finely chopped parsley, minced garlic, and oregano. Add olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir to blend well, then let the sauce sit for at least 10 minutes or up to an hour at room temperature to allow flavors to meld.
  3. Season the Steaks: Pat the steaks dry with paper towels to remove excess moisture. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.
  4. Preheat the Pan: Place a cast-iron skillet or grill pan over high heat and heat for 3-5 minutes until very hot. Add 2 tablespoons of olive oil and swirl to coat the pan evenly without letting the oil smoke excessively.
  5. Sear the Steaks: Carefully place the steaks in the hot pan and sear without moving for 3-4 minutes until a deep golden-brown crust forms. Flip the steaks and cook for another 3-4 minutes for medium-rare doneness. Adjust cooking time if a different doneness is preferred.
  6. Rest the Steaks: Transfer the steaks to a cutting board and loosely cover with foil. Let rest for 5-10 minutes to allow juices to redistribute throughout the meat.
  7. Slice and Serve: Slice the rested steaks against the grain into 1/4-inch thick slices. Arrange on a serving plate and drizzle generously with chimichurri sauce. Serve immediately with extra sauce on the side for dipping.

Notes

  • Bringing steaks to room temperature before cooking ensures even doneness.
  • Letting chimichurri sit at room temperature enhances flavor melding.
  • Patting meat dry is essential for achieving a good sear.
  • Adjust steak cooking times based on preferred doneness.
  • Use a cast-iron skillet or grill pan for best searing results.

Find it online: https://forkvista.com/chimichurri-flank-steak-recipe/