Marinated Flank Steak with Chimichurri
Marinated Flank Steak with Chimichurri
Ingredients
For the Marinated Flank Steak
- 1 1/2 pounds flank steak
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 3 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon salt
For the Chimichurri Sauce
- 1 cup fresh parsley, packed, finely chopped
- 1/2 cup fresh cilantro, packed, finely chopped
- 3 garlic, cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil, extra virgin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the steak marinade: In a shallow dish or a large resealable plastic bag, combine 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 3 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Mix well.
⏱️ 5 min
- 2
Add the flank steak to the marinade, ensuring it's fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 8 hours for best flavor. Flip the steak occasionally if using a dish.
⏱️ 5 min
- 3
While the steak marinates, prepare the chimichurri sauce: In a medium bowl, combine the finely chopped fresh parsley, fresh cilantro, 3 minced garlic cloves, 1/4 cup red wine vinegar, 1/2 cup extra virgin olive oil, 1/2 teaspoon red pepper flakes, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine. Taste and adjust seasoning as needed. Set aside at room temperature.
⏱️ 15 min
- 4
Remove the steak from the refrigerator at least 30 minutes before cooking to bring it closer to room temperature. Discard the marinade.
⏱️ 30 min
- 5
Preheat a grill or a heavy-bottomed skillet (cast iron works great) to medium-high heat. Lightly oil the grill grates or skillet.
⏱️ 5 min
- 6
Place the flank steak on the hot grill or skillet. Cook for 5-7 minutes per side for medium-rare (internal temperature of 130-135°F), or longer for desired doneness. Use a meat thermometer to check.
⏱️ 12 min
- 7
Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender steak.
⏱️ 10 min
- 8
Slice the flank steak against the grain into thin strips. Serve immediately, drizzled generously with the fresh chimichurri sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Marinated Flank Steak with Chimichurri
Ingredients
For the Marinated Flank Steak
- 1 1/2 pounds flank steak
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 3 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon salt
For the Chimichurri Sauce
- 1 cup fresh parsley, packed, finely chopped
- 1/2 cup fresh cilantro, packed, finely chopped
- 3 garlic, cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil, extra virgin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the steak marinade: In a shallow dish or a large resealable plastic bag, combine 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 3 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Mix well.
⏱️ 5 min - 2
Add the flank steak to the marinade, ensuring it's fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 8 hours for best flavor. Flip the steak occasionally if using a dish.
⏱️ 5 min - 3
While the steak marinates, prepare the chimichurri sauce: In a medium bowl, combine the finely chopped fresh parsley, fresh cilantro, 3 minced garlic cloves, 1/4 cup red wine vinegar, 1/2 cup extra virgin olive oil, 1/2 teaspoon red pepper flakes, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine. Taste and adjust seasoning as needed. Set aside at room temperature.
⏱️ 15 min - 4
Remove the steak from the refrigerator at least 30 minutes before cooking to bring it closer to room temperature. Discard the marinade.
⏱️ 30 min - 5
Preheat a grill or a heavy-bottomed skillet (cast iron works great) to medium-high heat. Lightly oil the grill grates or skillet.
⏱️ 5 min - 6
Place the flank steak on the hot grill or skillet. Cook for 5-7 minutes per side for medium-rare (internal temperature of 130-135°F), or longer for desired doneness. Use a meat thermometer to check.
⏱️ 12 min - 7
Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender steak.
⏱️ 10 min - 8
Slice the flank steak against the grain into thin strips. Serve immediately, drizzled generously with the fresh chimichurri sauce.
⏱️ 3 min