Get ready to embark on a culinary journey that will tantalize your taste buds and transport you straight to the vibrant streets of Argentina! This Marinated Flank Steak with Chimichurri is not just a recipe—it's a mouthwatering experience that combines tender, juicy meat with a zesty, herb-packed sauce that will make your dinner guests beg for seconds. Whether you're a grilling enthusiast or a home cook looking to elevate your meal game, this recipe promises to deliver restaurant-quality flavor right in your own kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Argentinian
Serves: 4 servings
Ingredients
- 1 lb flank steak
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- In a medium bowl, whisk together olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper to create the marinade.
- Place the flank steak in a large resealable plastic bag and pour the marinade over the meat, ensuring it is completely covered. Seal the bag and refrigerate for at least 2 hours, preferably overnight, to allow flavors to penetrate the meat.
- Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature, which helps ensure even cooking.
- Prepare the chimichurri by finely chopping fresh parsley and mixing it with additional olive oil, red wine vinegar, minced garlic, salt, and red pepper flakes in a small bowl.
- Preheat a grill or cast-iron skillet to high heat. Remove the steak from the marinade and pat dry with paper towels.
- Grill or sear the steak for 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
- Remove the steak from heat and let it rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice the steak against the grain into thin strips and generously top with prepared chimichurri sauce.
- Serve immediately, garnishing with additional fresh parsley if desired.
Tips
- Marinating Magic: For maximum flavor, let the steak marinate overnight. The longer it sits, the more deeply the marinade will penetrate the meat.
- Temperature is Key: Always let your steak come to room temperature before cooking to ensure even heat distribution and a perfectly cooked piece of meat.
- Resting Matters: After grilling, let the steak rest for 5-7 minutes. This allows the juices to redistribute, keeping the meat incredibly tender and juicy.
- Slicing Technique: Always slice the flank steak against the grain to ensure the most tender and easy-to-chew bites.
- Chimichurri Pro Tip: Make the chimichurri sauce a few hours ahead of time to let the flavors meld together, creating an even more robust sauce.
- Heat Management: Whether using a grill or cast-iron skillet, ensure it's scorching hot before placing the steak to achieve that perfect sear and beautiful caramelization.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 1g
Protein: 26g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 75mg
