Description
This recipe features a flavorful Argentinian-inspired Flank Steak marinated with a bold blend of spices and served with a vibrant, fresh Chimichurri sauce. The steak is marinated to enhance tenderness and flavor, then quickly seared in a skillet or grilled to achieve a juicy, slightly pink center. Paired with the zesty chimichurri, this dish delivers a perfect balance of savory and fresh herbaceous notes, making it an irresistible and satisfying meal.
Ingredients
Scale
Steak and Marinade
- 1 ½ pounds flank steak
- ¼ cup oil (for marinade)
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- Juice of 1 lime
Chimichurri Sauce
- ½ cup cilantro
- ½ cup parsley
- ½ onion, diced
- 1 teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon garlic
- ½ teaspoon Italian blend seasoning
- ½ teaspoon crushed red pepper flakes
- ⅓ cup oil (olive or vegetable oil)
- 2 tablespoons red wine vinegar (or apple cider vinegar)
Instructions
- Prepare the Marinade: In a bowl, whisk together the chili powder, onion powder, salt, lime juice, and ¼ cup oil until combined. This mixture will tenderize the steak and infuse it with bold, zesty flavors.
- Marinate the Steak: Place the flank steak and the marinade into a large ziplock bag, seal it tightly, and refrigerate for at least 30 minutes or up to overnight to allow flavors to penetrate deeply into the meat.
- Make the Chimichurri Sauce: Combine cilantro, parsley, diced onion, salt, pepper, garlic, Italian seasoning, crushed red pepper flakes, oil, and vinegar in a blender or food processor. Pulse until the mixture is smooth but still has a bit of texture, creating a vibrant herb sauce.
- Preheat Cooking Surface: Heat a skillet or grill over medium-high heat and lightly oil to prevent sticking. The high temperature is essential to sear the steak properly.
- Sear the Steak: Place the marinated flank steak onto the hot skillet or grill, cooking for 6-8 minutes on each side. You want a heavily browned crust on the outside while keeping the interior slightly pink for tenderness and juiciness.
- Slice and Serve: Remove the steak and rest it for a few minutes. Then, slice it thinly across the grain to ensure maximum tenderness. Serve slices topped generously with the chimichurri sauce for a colorful and flavorful presentation.
Notes
- This dish is inspired by Argentine cuisine, celebrated for its bold marinades and fresh herb sauces.
- The marinade can be made ahead and stored up to 12 hours for even more flavor.
- For best results, use fresh herbs in the chimichurri to capture its bright, vibrant flavor.
- If preferred, the steak can be grilled outdoors to add a smoky char flavor.
- Adjust crushed red pepper flakes in chimichurri to taste based on desired heat level.
Nutrition
- Serving Size: 1 serving
- Calories: 538 kcal
- Sugar: 1 g
- Sodium: 1272 mg
- Fat: 41 g
- Saturated Fat: 6 g
- Unsaturated Fat: 34 g
- Trans Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 102 mg
