Easy Argentinian marinated Flank Steak with Chimichurri Sauce is bursting with bold savory flavors and just a hint of heat. This quick-seared steak is so tender and juicy it will melt in your mouth.
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 35 minutesminutes
Servings:4servings
Ingredients
1 ½poundsflank steak
Marinade
¼cup oil
1teaspoonchili powder
1teaspoononion powder
1teaspoonsalt
juice of 1 lime
Chimichurri Sauce
½cup cilantro
½cupparsley
½onion, diced
1teaspoon salt, or to taste
¼teaspoonpepper, or to taste
1tablespoongarlic
½teaspoonItalian blend seasoning
½teaspooncrushed red pepper flakes
⅓cupoil
2tablespoonsred wine vinegar , or apple cider vinegar
Instructions
Whisk together marinade ingredients. Combine marinade and steak in a large ziplock bag. Seal and chill for 30 minutes, or up to overnight.
Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth.
Preheat a 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.
Thinly slice steak across the grain and serve with chimichurri sauce on top.
Notes
When grilling/searing your steak, you want to watch for a blackened outside and a juicy, barely-pink (but not red) center. As soon as the pink starts to disappear, your steak is ready. The other really important step is to cook the steak quickly at a high temperature. If you cook it too long it will get tough and lose that melt-in-your-mouth quality.
Be sure to let the steak rest for about 5 minutes or so on a cutting board (so when you cut it the juices don’t run out everywhere), and then cut across the grain in very thin strips.
If you don’t know what it means to cut “across the grain,” it’s easy as can be. Just look at the steak and you will see that it has parallel lines running in one direction – cut across the lines, in the opposite direction. This is called cutting across the grain. It makes a huge difference in how tender your meat will be when you eat it and trust me, you can definitely tell the difference when you’re chewing juicy and super tender steak instead of chewy tough flank steak.