Chimichurri Flank Steak

Chimichurri Flank Steak is such a flavorful and mouth-watering recipe. Made with herby chimichurri and tender, juicy flank steak, perfect for lunch or dinner. This recipe is quick and easy with minimal marinating time, serve it up with your favorite sides, and this will soon be one of your favorite flank steak recipes.

This steak is my oldest son’s new favorite! He loves when I dice it up and mix it in with rice and a little more of this delicious chimichurri sauce. I have been in somewhat of a dinner rut, not so much that I don t have ideas about what to make, but I have been exhausted from the duty motherhood has bestowed upon me lately. Every season is different, and I think having 2 under 1 is the kicker here, haha. I try to have the most positive outlook on life right now. I know it doesn’t last forever, and it truly goes so quickly.

I’ve thought about adding just daily writing posts about the family and my days to this blog in a separate section; what do you guys think?

Okayyy…Back to the point of this post, thanks for flitting me ramble a little, ha!

This steak gets approval from everyone in this house, so I keep it on rotation a few times a month. The chimichurri can also be made and used on chicken, fish, and veggies! It’s versatile and really so dang delicious! However, I do believe that it goes best with this Chimichurri Flank Steak!

This recipe is perfect for weeknight dinners or guests. It is an excellent main dish that goes with so many sides. We keep it pretty simple and serve it with rice, salad, and sometimes some bread. There is no wrong way to do it, guys!

Ingredients

• flank steak
• garlic cloves
• fresh parsley
• fresh cilantro
• green onion
• olive oil
• lemons
• dried oregano
• red pepper
• salt & pepper

How To Make Chimichurri Flank Steak

This is a fairly simple recipe with minimal steps. I like to let it marinate for 30 minutes – 2 hours. The Chimichurri is always a good idea to double and have for the week. I love it on my toast, rice, bowl, and salads.

• Start by combining all the Chimichurri ingredients in your food processor. You do not want a smoothie texture, so be careful not to over-process. It’s best to use your pulse button till the ingredients are chopped and combined.
• Reserve 2 – 3 tbsp of the marinade and pour the rest over your flank steak. Toss and coat the steak, then cover and let sit in the fridge to marinate for 30 minutes or up to overnight.
• Preheat your skillet or grill pan with some cooking oil to medium-high heat. Now add the steak and sear for 6-8 minutes. You want a brown outside and a slightly pink inside for a juicy, tender steak.
• Let the steak rest for 5 minutes, then when you’re ready to eat it, slice it across the grain, add chimichurri sauce over the top, and enjoy! 

Love easy and delicious recipes like this flank steak, also check out:

• Balsamic Flank Steak with Romesco
• Spice Rubbed Flank Steak & Avocado Salsa
• Garlic Butter Brazilian Steak
• Restaurant Style Steak Fajitas
• Asian Steak Bites & Coleslaw Bowl

Yield: 6 servings

Chimichurri Flank Steak

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Chimichurri Flank Steak is such a flavorful and mouth watering recipe. Made with herby chimichurri and tender, juicy flank steak perfect for lunch or dinner. This recipe is quick and easy with minimal marinating time, serve it yup with your favorite sides and this will soon be one of your favorite flank steak recipes.

Prep Time 30 minutes

Cook Time 16 minutes

Total Time 46 minutes

Ingredients

• 2 lbs flank steak

Chimichurri

• 3 garlic cloves
• 1/2 cup parsley
• 1/2 cup cilantro
• 2 green onion sprigs
• 1 cup olive oil
• 2 lemons, juice of
• 1 tbsp dried oregano
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Start by combining all the Chimichurri ingredients in your food processor. You do not want a smoothie texture, so be careful not to over-process. It's best to use your pulse button till the ingredients are chopped and combined.
2. Reserve 2 - 3 tbsp of the marinade and pour the rest over your flank steak. Toss and coat the steak, then cover and let sit in the fridge to marinate for 30 minutes or up to overnight.
3. Preheat your skillet or grill pan with some cooking oil to medium-high heat. Now add the steak and sear for 6-8 minutes. You want a brown outside and a slightly pink inside for a juicy, tender steak.
4. Let the steak rest for 5 minutes, then when you're ready to eat it, slice it across the grain, add chimichurri sauce over the top, and enjoy! 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 311Total Fat: 39gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 22mgSodium: 434mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 10g