Chimichurri Flank Steak

Servings: 5
Calories: 406.4kcal (per serving)
Fat: 26.4g (per serving)
Carbs: 2.5g (per serving)
Protein: 38.3g (per serving)

About

Whether the weather allows you to grill outdoors or forces you to keep the cooking indoors, nothing can beat the smell of a freshly grilled steak. This Chimichurri Flank Steak recipe gets the perfect char on the outside with a juicy and smoky center. It’s paired with a fresh and tart chimichurri sauce that will have you thinking green! The chimichurri sauce in this recipe is fairly spicy. If you’re not a fan of the heat, simply use half of a serrano pepper (or omit it completely) instead of a whole one.

– Jessica L

Ingredients

1 ½ pound flank steak
1 ½ tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon spices chili powder
1 tablespoon spices paprika
1 teaspoon spices onion powder
½ cup cilantro
1 tablespoon parsley
1 tablespoon oregano leaves by tone's
1 clove garlic raw
¼ tablespoon salt
1 tablespoon red onions
1 pepper pepper serrano raw
¼ cup olive oil
1 lime yields lime juice raw

Instructions

Lay the flank steak out on a flat surface. Rub it down with the olive oil, salt, pepper, chili powder, smoked paprika, and onion powder. Place the steak in a Ziploc bag and allow it to marinate for at least 2 hours. However, it will taste best if marinated overnight.
To make the chimichurri sauce, combine the cilantro, parsley, oregano, garlic, salt, red onion, and serrano pepper in a food processor. Pulse until you get a chunky and consistent paste.
Pulse in the olive oil and the juice of one lime. If you’d like the sauce to be thinner, you can blend in water to your preferred consistency.
Heat a large skillet over high heat. Place the marinated steak on the hot skillet and cook both sides to your preferred doneness. For a medium-rare to medium done steak, about 4-5 minutes per side is needed.
Allow the cooked flank steak to rest for 5 minutes. Then, slice it into strips and serve with the fresh chimichurri sauce!