Description
A quick and flavorful weeknight dinner featuring juicy grilled flank steak topped with a vibrant, herbaceous chimichurri sauce. Ready in under 15 minutes of active time, this recipe is perfect for busy summer evenings.
Ingredients
Scale
- 1.5 to 2 pounds flank steak
- 2 tablespoons extra virgin olive oil (for steak)
- 1 tablespoon coarse sea salt
- 1 teaspoon black pepper
- 1 cup flat-leaf parsley, packed
- 1/2 cup fresh cilantro, packed
- 4 cloves garlic
- 3 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil (for chimichurri)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- Lemon wedges, for serving
- Flaky sea salt, for finishing
Instructions
- Make the chimichurri: Add parsley, cilantro, garlic, red wine vinegar, 1/2 cup olive oil, red pepper flakes, dried oregano, and a pinch of salt to a blender or food processor. Pulse until finely chopped and well combined. Taste and adjust seasoning if needed. Set aside.
- Prep the steak: Pat the flank steak dry with paper towels. Rub all over with 2 tablespoons olive oil, then season generously with salt and pepper.
- Heat the grill or skillet: Heat a grill or large cast iron skillet over high heat until very hot.
- Grill the steak: Place steak on the hot grill or in the skillet. Cook undisturbed for 4-5 minutes to form a crust. Flip and cook for another 4-5 minutes for medium-rare (internal temp 130-135°F).
- Rest the steak: Remove steak from heat and let rest on a cutting board, tented loosely with foil, for 10 minutes.
- Slice and serve: Slice the steak thinly against the grain. Arrange on a platter, drizzle generously with chimichurri, and serve with lemon wedges and flaky sea salt.
Notes
Slice the steak against the grain to ensure tenderness. Let the chimichurri sit for 30 minutes before serving for better flavor melding. The sauce can be made up to a week in advance and stored in the fridge. Do not overcook the flank steak as it can become tough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Argentine
Nutrition
- Serving Size: 1/4 of the flank ste
- Calories: 350
- Sugar: 1
- Sodium: 400
- Fat: 24
- Saturated Fat: 5
- Carbohydrates: 4
- Fiber: 1
- Protein: 28
Keywords: grilled flank steak, chimichurri, summer dinner, quick recipes, weeknight meals, keto friendly, gluten free, dairy free, easy steak recipe