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Marinated Flank Steak with Chimichurri Sauce

Marinated Flank Steak with Chimichurri Sauce

Grill up a Marinated Flank Steak with Chimichurri Sauce for bold flavors and juicy tenderness perfect for any occasion. Easy recipe with fresh herbs and zesty flair.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 25 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb flank steak
  • 3 tbsp olive oil (divided)
  • 2 cloves garlic minced
  • 1 juice of lime
  • 1 tsp ground cumin
  • to taste Salt and pepper
  • 1 cup fresh parsley chopped
  • 1/4 cup fresh cilantro chopped
  • 1 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes optional

Equipment

  • Grill or grill pan
  • Meat thermometer
  • Blender or food processor
  • Re-sealable plastic bag or shallow dish

Method
 

  1. Pat the flank steak dry with paper towels.
  2. In a small bowl, mix 2 tablespoons of olive oil, minced garlic, lime juice, cumin, salt, and pepper.
  3. Pour the marinade over the steak, ensuring it's evenly coated.
  4. Place the steak in a resealable bag or shallow dish, cover, and marinate in the fridge for at least 2 hours.
  5. Combine chopped parsley, cilantro, remaining olive oil, red wine vinegar, and red pepper flakes in a blender or food processor.
  6. Blend the chimichurri until smooth but slightly chunky. Taste and adjust seasoning if needed.
  7. Heat the grill to medium-high heat.
  8. Remove the steak from the marinade and let excess drip off.
  9. Grill the steak for about 4-5 minutes per side for medium-rare (135°F is ideal).
  10. Let the steak rest for 5 minutes before slicing against the grain.

Nutrition

Calories: 350kcalCarbohydrates: 4gProtein: 30gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 90mgSodium: 350mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 15mgCalcium: 2mgIron: 15mg

Notes

For a different flavor, swap lime juice for lemon juice. Allow the chimichurri to sit for 10-15 minutes before serving to enhance the flavors. Store leftover steak in an airtight container for up to 3 days, and keep the chimichurri separately for up to 5 days. Freeze sliced steak for up to 3 months, but avoid freezing chimichurri to maintain its fresh flavor. Always slice against the grain for more tender meat. Use a good-quality meat thermometer to ensure the steak is cooked perfectly.
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