Marinated Flank Steak with Chimichurri

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Marinated Flank Steak with Chimichurri

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. 1 lb flank steak
  2. 1/4 cup olive oil
  3. 2 tbsp red wine vinegar
  4. 1 tsp garlic, minced
  5. 1/2 cup fresh parsley, chopped
  6. 1/4 tsp red pepper flakes
  7. Salt and pepper to taste

Instructions

  1. In a medium bowl, whisk together olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper to create the marinade.
  2. 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.
  3. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature, which helps ensure even cooking.
  4. 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.
  5. Preheat a grill or cast-iron skillet to high heat. Remove the steak from the marinade and pat dry with paper towels.
  6. Grill or sear the steak for 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
  7. Remove the steak from heat and let it rest on a cutting board for 5-7 minutes to allow juices to redistribute.
  8. Slice the steak against the grain into thin strips and generously top with prepared chimichurri sauce.
  9. Serve immediately, garnishing with additional fresh parsley if desired.

Tips

  1. Marinating Magic: For maximum flavor, let the steak marinate overnight. The longer it sits, the more deeply the marinade will penetrate the meat.
  2. 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.
  3. 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.
  4. Slicing Technique: Always slice the flank steak against the grain to ensure the most tender and easy-to-chew bites.
  5. 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.
  6. 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

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