Description
A delicious flank steak served with a fresh chimichurri sauce.
Ingredients
Scale
- 1 pound flank steak
- to taste Kosher salt
- to taste ground black pepper
- 1 tablespoon olive oil
- 1 cup fresh parsley (very finely chopped)
- 3 cloves garlic (minced)
- 2 tablespoons vinegar
- ½ cup olive oil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (adjust to taste)
- to taste fine kosher salt
Instructions
- Finely chop the parsley and garlic, then place in a small bowl. Add vinegar, olive oil, oregano, red pepper flakes, and fine kosher salt to taste; mix to combine.
- Take the flank steak out of the fridge 20 to 30 minutes before cooking. Pat dry, then season well with kosher salt and ground black pepper.
- Heat a pan or grill until very hot. Drizzle with olive oil and cook the steak for 3-4 minutes per side (rare). Adjust depending on thickness.
- Let it rest for 5 to 10 minutes, then slice it against the grain into thin strips.
- Spoon over the chimichurri and serve while warm.
Notes
- Letting the steak rest is crucial for maintaining juiciness.
- Adjust the amount of red pepper flakes to suit your spice preference.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1/4 flank steak
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg