Flank Steak with Chimichurri Sauce

Classic juicy, tender Flank Steak with Chimichurri Sauce. This steak and Argentinean green sauce recipe can be made on the grill or in a skillet in just 12 minutes. For a delicious and impressive dinner meal, serve this cut of beef with your favorite green salad, mashed potatoes, or roasted vegetables.

Course Main Course

Cuisine American, Argentina

Keyword Flank steak with chimichurri sauce, grilled flank steak

Prep Time 30 minutes

Cook Time 12 minutes

Total Time 42 minutes

Servings servings

Calories 990kcal

Author Jessica (swankyrecipes.com)

Ingredients

Marinade

3 pounds flank steak
½ tsp salt
1 tsp black pepper
4 oz soy sauce
½ cup oil

Chimichurri Sauce

¼ cup hot water
2 tsp dried oregano
½ tsp salt
1⅓ cup parsley leaves
⅔ cup cilantro
6 garlic cloves
½ tsp red pepper flakes
¼ cup red wine vinegar or vinegar
½ cup olive oil

US Customary - Metric

Instructions

Whisk salt, pepper, soy sauce, and oil.
Place meat in rimmed dish or ziplock bag.
Pour in marinade. Place in refrigerator and marinate for 30 minutes to overnight. TIP: The longer the better the flavor and more tender (softer) the meat.
Allow steak to come to room temperature; about 20 minutes.
Grill for 6 minutes a side (medium-doneness) or in a skillet set over medium-high heat with 1 tbsp oil, sear for 6 minutes a side.
Sear for less time - more rare the meat
Sear for more time - the more done the meat
TIP: Keep in mind that the meat will continue to cook while it sits for 5 minutes.
Combine hot water and dried oregano to soften.
In a food processor or food chopper, pulse salt, parsley leaves, cilantro, garlic cloves, red pepper flakes, and red wine vinegar until coarsley chopped.
Whisk in oil or slow pulse it into mixture.
Allow flank steak to rest for 5 minutes.
Cut against the grain of the meat.
Serve with chimichurri sauce.

Nutrition