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Flank Steak with Chimichurri Sauce
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Flank Steak with Chimichurri Sauce

Course Main
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Food Processor
  • Grill Pan or Grill

Ingredients

Flank Steak:

  • Sea salt and fresh cracked pepper to taste
  • Garlic powder to taste
  • Ground cumin to taste
  • Cayenne pepper to taste
  • Chili powder to taste
  • Dried Oregano to taste
  • 1½ lb flank steak

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
  • ¼ tsp cumin
  • ½ tsp crushed red pepper
  • ⅓ cup white wine vinegar
  • ½ cup olive oil

Instructions

  • Season the flank steak by sprinkling the seasonings evenly over the meat to taste.  Side Note: I didn't measure the seasonings; I sprinkled a bit of each on both sides of the steak.
  • Once seasoned, place the steak on a plate, cover with plastic wrap, and refrigerate for a few hours.
  • Prepare the chimichurri sauce by placing 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 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.
  • Preheat a grill pan or grill over medium-high heat.
  • Grill the steak for 5-6 minutes on each side, to your desired degree of doneness.
  • Make sure to let the meat "rest" for at least 5 minutes before slicing.
  • Slice the steak against the grain into thin slices.
  • Drizzle the chimichurri sauce on top and serve. Enjoy.