Flank Steak with Chimichurri Sauce
Eat steak like an argentinian with this delicious and super easy recipe!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Half a bunch of parsley
- A few springs of thyme (about 1 Tbsp)
- A few springs of oregano (about 1 Tbsp)
- 3 cloves of garlic
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon cumin
- 1/4 cup of red wine vinegar
- Juice of one lime
- 1/2 cup olive oil
- a pinch of salt
- pepper
- 1.5 lbs flank (or skirt steak)
- coarse salt
- pepper
Instructions
- 1
In a food processor, combine the parsley, oregano and thyme and pulse until everything is chopped.
- 2
Add the garlic and pulse a few more times until the garlic is chopped and mixed with the herbs.
- 3
Transfer the mixture to a bowl and add the salt, the red pepper flakes, the cumin, the pepper, the lime juice, the vinegar and the olive oil.
- 4
Stir everything together and your chimichurri sauce is ready.
- 5
Preheat your oven to 400 degrees.
- 6
Season your steak with salt and pepper on both sides
- 7
In a cast iron skillet, heat some olive oil over high heat until piping hot.
- 8
Sear the steak for 5 minutes on each side or until golden brown.
- 9
Transfer the cast iron with the steak to the oven and finish cooking for 5 more minutes (or more if you want your steak well done).
- 10
Let the steak rest for 10 minutes before slicing.
- 11
Serve the steak with the chimichurri sauce.