Description
This Chimichurri Steak recipe features tender and flavorful flank steak marinated in a vibrant, herbaceous chimichurri sauce made from fresh parsley, oregano, garlic, red wine vinegar, and olive oil. Grilled to juicy perfection, this dish is perfect for a quick yet impressive meal that packs bold, fresh flavors.
Ingredients
Scale
For the Chimichurri Sauce
- 1 cup fresh parsley, chopped
- 2 tsp dried oregano
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
For the Steak
- 1 lb flank steak
Instructions
- Make the Chimichurri Sauce: In a food processor, blend the fresh parsley, dried oregano, minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, salt, and pepper until the mixture is slightly chunky, creating a vibrant chimichurri sauce.
- Marinate the Steak: Place the flank steak in a resealable bag or shallow dish. Add half of the chimichurri sauce to coat the steak thoroughly. Seal or cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat Grill: Heat your grill to medium-high heat, approximately 400°F (200°C). Ensure the grill grates are clean and lightly oiled to prevent sticking.
- Grill the Steak: Remove the steak from the marinade and discard any leftover marinade. Grill the steak for about 5 to 7 minutes per side for medium-rare doneness, adjusting time if you prefer it more or less cooked.
- Rest and Serve: Let the grilled steak rest for 5 to 10 minutes after removing it from the grill to allow juices to redistribute. Slice the steak against the grain into thin slices and drizzle with the remaining chimichurri sauce before serving.
Notes
- Marinating overnight enhances the flavor and tenderness of the steak.
- Adjust red pepper flakes according to your preferred spice level.
- Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium.
- Flank steak is best sliced thinly against the grain for maximum tenderness.
- Leftover chimichurri sauce can be refrigerated and used as a condiment for other grilled meats or vegetables.
