Flank Steak with Chimichurri Sauce

I have been wanting to try a chimichurri sauce for a long time and I keep seeing wonderful recipes for it. I came across a cilantro chimichurri sauce at Life’s Ambrosia and knew instantly I would be making it for dinner. I love Mexican flavors and had a bunch of cilantro in the refrigerator that I needed to use up. The only problem with my sauce was the garlic cloves I used were very large so it made the sauce a bit spicy from the raw garlic. Luckily my family and our dinner guests all love garlic. Next time I will use 1 large clove or 2-3 small cloves. The sauce was perfect with the flank steak – we all really, really liked it. This steak paired nicely with my Southwestern Salad.

How to Make Flank Steak with Chimichurri Sauce:

Flank Steak:

Recipe and photos by For the Love of Cooking

Recipe adapted from Life’s Ambrosia

Sea salt and fresh cracked pepper
Garlic powder
Ground cumin
Cayenne pepper
Chili powder
Dried Oregano
1 1/2 lb flank steak

I didn’t measure seasonings, I simply sprinkled a bit of each on both sides of the steak. Once you season, place on a plate and cover with saran wrap then place in the refrigerator for a few hours.

Chimichurri Sauce:

2-3 small cloves of garlic
1 cup lightly packed cilantro
1 cup packed Italian flat-leaf parsley
Sea salt and freshly cracked pepper, to taste
1/4 tsp cumin
1/2 tsp crushed red pepper
1/3 cup white wine vinegar
1/2 cup olive oil

Place the cilantro, parsley, sea salt, black pepper, cumin, white wine vinegar, and crushed red pepper in a food processor. Pulse ingredients a few times then while it is processing, slowly add the olive oil until the mixture emulsifies, about 1 minute. The sauce should be nice and smooth. Keep the sauce at room temperature until ready to serve.

Grill, pan-fry, or broil the steak to your desired degree of doneness.

Make sure to let the meat “rest” for at least 5 minutes prior to slicing. Slice steak against the grain into thin slices. Drizzle the chimichurri sauce on top and serve. Enjoy.

Click here for a printable version of this recipe – For the Love of Cooking.net

Side Note:

We’re just got back from vacation. It took me a few days to get back into the swing of things but now I am feeling back to normal.

We had a wonderful trip to Idaho visiting all of our family and several friends. We did so many fun things like taking the kids for a paddleboat ride, we visited the old Idaho State Penitentiary, we hiked up to Balanced Rock, we checked out the magnificent Shoshone Falls, took the kids bowling (my 3-year-old son bowled a 115), we took a long four-wheeler adventure up in the mountains in Riggins (I didn’t take pictures because I was too busy driving), we visited a fish hatchery, we rode the chair lift up to the top of Brundage Mountain in McCall, went to a fun parade in Cascade and had a fantastic time lighting off fireworks for the Fourth of July. We were able to spend quality time with our family as well as see some really good friends. It was a wonderful trip full of great memories.

One night in Boise we got a babysitter and my sister, her husband Brooks, Chad, and I went to my favorite restaurant called Barbacoa. We had a wonderful time eating several AMAZING appetizers and a few tasty cocktails. I was lucky enough to talk to the chef and he told me how to make one of my favorite appetizers which were a barbacoa beef stuffed chile with sweet potatoes… I can’t wait to re-create it. My sister also had one of her co-workers make us some authentic chile rellanos, refried beans, and rice. I can’t tell you how delicious it all was. The chile rellanos were, by far, the VERY BEST I’ve ever had. I am really hoping my sister will be able to get the recipe for me. Chad and I also went out to dinner in McCall before meeting up with friends for drinks. We ate at the Shore Lodge and I had the best bouillabaisse I’ve ever had. It was filled with lobster, shrimp, clams, mussels, halibut, salmon, and fingerling potatoes. I can’t wait to go back the next time we are in town.

Below are a few pictures from our trip:

Balanced Rock