Chimichurri Marinated Flank Steak
A vibrant and zesty Argentinian-inspired dish featuring tender flank steak infused with fresh herbs and garlic.
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Ingredients
- 1 1/2 pounds flank steak
- 1 cup fresh flat-leaf parsley
- 1/2 cup fresh cilantro
- 4 pieces garlic cloves, minced
- 3/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice(optional)
Instructions
- 1
Finely chop the parsley and cilantro, then combine in a medium bowl with garlic, olive oil, vinegar, oregano, and red pepper flakes.
- 2
Whisk the chimichurri mixture thoroughly and season with salt and pepper to taste.
- 3
Place the flank steak in a large resealable bag and pour half of the chimichurri mixture over it, reserving the other half for serving.
- 4
Seal the bag and massage the marinade into the meat, then refrigerate for at least 2 hours, or up to 8 hours.
- 5
Preheat your grill or cast-iron skillet to medium-high heat and lightly oil the surface.
- 6
Remove the steak from the marinade, letting excess drip off, and grill for 5-7 minutes per side for medium-rare.
- 7
Transfer the steak to a cutting board and let it rest for at least 10 minutes to retain juices.
- 8
Slice the steak thinly against the grain and serve drizzled with the reserved fresh chimichurri sauce.
Nutrition per Serving
485
Calories
34g
Protein
3g
Carbs
38g
Fat
1g
Fiber
0g
Sugar
620mg
Sodium
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