Flank Steak with Chimichurri Sauce

Chimichurri and flank steak are an electric combination. Marinating the steak in chimichurri sauce tenderizes the meat while also injecting it with a whole lot of flavour.

Substitutions: If you don't have or don't like flank steak you can use almost any other type of steak instead such as a striploin, ribeye, or skirt steak.

Pro Tips: When serving flank steak, cut it AGAINST the grain.

For a thicker piece of flank steak: 3 minutes per side = medium-rare 4 minutes per side = medium

For a thinner piece of flank steak: About 2 1/2 minutes per side = medium-rare 3 minutes per side = medium

Meat Thermometer Test for Doneness Medium rare = 130–140°F (55–60°C) Medium = 140–150°F (60–65°C) Medium well = 150–160°F (66–69°C) Well done = 160–170°F (70–75°C

Ingredients

Steak

1 flank steak (approximately 1- 1 1/2 pounds) *If your steak is large, cut it in half against the grain and proceed through the rest of the recipe

1 tbsp. olive oil

1 tbsp. butter

2 whole garlic cloves, peeled

Chimichurri sauce

4 large garlic gloves, minced or finely chopped

1/2 cup fresh Italian parsley, finely chopped

1/3 cup fresh cilantro, finely chopped

3/4 cup - 1 cup olive oil (depending on how oily you'd like your sauce to be)

1/4 cup fresh lemon juice

1 tablespoon crushed red pepper

Several twists of sea salt and black pepper to taste

Requires

1 stovetop pan/skillet, preferably a cast iron skillet

1 large bowl or bag for marinating the steak

1 medium bowl for making chimichurri sauce

1 small bowl or ramekin for extra sauce for serving

Large spoon

Directions

1. Make the chimichurri by combining all sauce ingredients in a medium bowl and mix well.

2. Marinate the steak for at least 30 minutes and up to 2 hours in 1/3 cup of the chimichurri sauce. Set the remaining amount of sauce aside.

3. Remove steaks from marinade and let rest at room temperature for 10 minutes. Sprinkle generously with sea salt and fresh cracked pepper.

4. Heat 1 tbsp. of olive oil and 1 tbsp. of butter in a skillet on medium high for about 3 minutes. Carefully place the steaks and garlic cloves in the skillet. Cook for 3-4 minutes, basting the steak in its juices with a spoon, on each side to obtain a perfect medium-rare.

5. Remove steaks from heat and let rest for up to 5 minutes. Cut into 1/2 inch think slices, against the grain, and top with chimichurri sauce that was set aside in step 2.

6. Enjoy!