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Chimichurri Flank Steak Recipe

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4.8 from 115 reviews

Chimichurri Flank Steak is a vibrant and flavorful dish featuring perfectly seared ribeye or New York strip steaks topped with a fresh, zesty chimichurri sauce made from parsley, garlic, oregano, olive oil, and red wine vinegar. This recipe balances a rich, juicy steak with tangy and herbaceous sauce, perfect for grilling season or any meal where you want to impress with bold flavors and simple preparation.

Ingredients

For the Steak

  • 2 ribeye or New York strip steaks, about 1.5 inches thick
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste

For the Chimichurri Sauce

  • 1 cup fresh parsley leaves, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano)
  • 1/2 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt, or to taste
  • 1/4 tsp freshly ground black pepper

Instructions

  1. Bring Steaks to Room Temperature: Remove the steaks from the refrigerator 30 to 45 minutes before cooking. This ensures they cook evenly by allowing the meat’s internal temperature to rise closer to room temperature.
  2. Prepare Chimichurri Sauce: In a medium bowl, mix together the chopped parsley, minced garlic, and oregano. Add the olive oil, red wine vinegar, red pepper flakes, salt, and freshly ground black pepper. Stir well to combine all ingredients thoroughly. Taste the sauce and adjust seasoning if needed. Allow the sauce to sit at room temperature for at least 10 minutes, and up to an hour, to let the flavors meld together.
  3. Season the Steaks: Pat the steaks dry with paper towels to remove surface moisture, which helps achieve a good sear. Generously season both sides of the steaks with salt and freshly ground black pepper, pressing the seasoning into the meat gently to enhance flavor adherence.
  4. Heat the Cooking Surface: Place a cast-iron skillet or grill pan over high heat and let it preheat for 3 to 5 minutes until very hot. Add 2 tablespoons of olive oil to the pan and swirl to evenly coat the surface. The oil should shimmer but not smoke excessively, indicating it’s ready for searing.
  5. Sear the Steaks: Carefully lay the steaks into the hot pan without moving them. Cook for 3 to 4 minutes on the first side to develop a deep golden-brown crust. Flip the steaks and cook an additional 3 to 4 minutes on the other side for medium-rare doneness. Adjust cooking time if you prefer your steak more or less done.
  6. Rest the Steaks: Transfer the cooked steaks to a cutting board and loosely cover them with foil. Let them rest for 5 to 10 minutes. This resting period allows the juices to redistribute throughout the meat for optimum tenderness and flavor.
  7. Slice and Serve: After resting, slice the steaks against the grain into 1/4-inch thick slices. Arrange the slices on a serving platter or individual plates. Generously drizzle with chimichurri sauce and serve immediately. Provide extra chimichurri sauce on the side for dipping. Enjoy your flavorful, perfectly cooked steak!

Notes

  • Bring steaks to room temperature before cooking to ensure even cooking.
  • Let chimichurri sauce rest to allow flavors to meld and develop.
  • Patting steaks dry is crucial for a good sear and crust formation.
  • Adjust cooking time depending on preferred steak doneness.
  • Slice steak against the grain to maximize tenderness.
  • Serve with extra chimichurri for added flavor.

Find it online: https://mealoria.com/chimichurri-flank-steak-recipe/