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Flank Steak with Chimichurri. Photographed on a green plate on top of a white wood background

Flank Steak with Chimichurri

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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Course Dinner
Servings 4 Servings
Calories 550 kcal

Equipment

  • 1 Motar and Pestle, Food Processor, or Blender

Ingredients
  

Flank Steak

  • 2 Lbs Flank Steak substitute Skirt Steak
  • 1 Tbsp Olive Oil
  • Salt and pepper

Chimichurri

  • ½ Cup Flat Leaf Parsley Finley Chopped
  • ½ Shallot Finely Chopped
  • 2 Cloves Garlic minced
  • ½ Lemon Juiced
  • ¼ Cup Olive Oil
  • ¼ Tsp Red Pepper Flakes
  • Salt To Taste

Instructions
 

Chimichurri

  • Add all the ingredients for the chimichurri to a mortar and pestle or a blender. Grind/blend until the desired consistency is reached. Add salt to taste.

Steak

  • Season steak with salt and pepper generously. Let the steak come to room temperature before cooking.
  • Lightly grease the cast iron skillet with olive oil. Once the olive oil is hot, add the steak to the pan. Gently press down on the steak so that the entire bottom is touching the pan. Sear on medium high heat for 5 minutes. Use tongs to turn the steak over. Sear the other side for 5 minutes.
  • Flank and Skirt steaks are best served medium rare, so aim to have an internal temperature of 120 degrees Fahrenheit.
  • Once the steak is done searing, remove form heat and let rest for 10 minutes. Slice the steak across the grain. Transfer to a serving plate and spoon the chimichurri sauce over.