Chimichurri Flank Steak
Charred flank steak sliced thin and drenched in a zesty garlic herb sauce that wakes up every bite.
Ingredients (serves 4)
- 1.5 lbs steak
- 1 cup parsley
- 4 cloves garlic
- 0.5 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp red pepper flakes
- 1 tsp oregano
- 1 tsp salt
- 1 tsp black pepper
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Save this recipeInstructions
- 1
Finely chop the parsley and garlic and stir with the olive oil, vinegar, red pepper flakes, oregano, and 0.5 teaspoon salt. Let the chimichurri sit while you cook.
- 2
Pat the steak dry and season both sides with the remaining salt and the pepper.
- 3
Heat a 12-inch cast iron skillet or grill pan over high heat until smoking.
- 4
Sear the steak for 4 to 5 minutes per side until charred outside and 130°F inside for medium rare.
- 5
Rest the steak on a cutting board for 8 minutes.
- 6
Slice thin against the grain and spoon the chimichurri generously over the top.
