Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce

Flank steak is a versatile, flavorful cut of beef that’s perfect for grilling or searing. Paired with a zesty, herbaceous chimichurri sauce that acts like a Christmas garland, it becomes a crowd-pleasing dish that’s both easy to make and full of holiday cheer. The combination of smoky, charred steak with a fresh, tangy chimichurri makes this meal perfect for any gathering, from weeknight dinners to holiday feasts. Whether you’re serving it for a festive occasion or a casual meal, this dish brings bold flavors and beautiful colors to the table!

 Yield: 4-6 servings

Ingredients

For the Steak

  • 1 ½ pounds flank steak

For the Marinade

  • ¼ cup oil
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • Juice of 1 lime

For the Chimichurri Sauce

  • ½ cup cilantro
  • ½ cup parsley
  • ½ onion, diced
  • 1 teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • 1 tablespoon garlic
  • ½ teaspoon Italian blend seasoning
  • ½ teaspoon crushed red pepper flakes
  • ⅓ cup oil
  • 2 tablespoons red wine vinegar (or apple cider vinegar)

Instructions

  1. Marinate the Steak: Whisk together all marinade ingredients in a small bowl. Place the flank steak in a large ziplock bag and pour the marinade over the steak. Seal the bag and refrigerate for at least 30 minutes or up to overnight for deeper flavor.
  2. Make the Chimichurri Sauce: Combine all chimichurri ingredients in a blender or food processor. Pulse until the mixture is smooth and well-combined. Set aside.
  3. Cook the Steak: Preheat a skillet or grill to medium-high heat. Add a bit of oil to the pan or grill grates. Sear the steak for 6-8 minutes on each side until the outside is browned and the inside is slightly pink (for medium-rare). Adjust cooking time if you prefer a different doneness. The steak should be crispy on the outside but remain juicy and tender in the middle. If cooking in a skillet, use high heat to create a good sear without overcooking the steak.
  4. Rest and Slice: Allow the steak to rest on a cutting board for about 5 minutes to let the juices redistribute. Slice thinly across the grain of the steak for maximum tenderness.
  5. Serve: Serve the sliced steak with chimichurri sauce generously drizzled on top. Pair with "Day 19" Advent Wine.

Tips & Tricks

  • Searing Tip: Make sure to cook the steak quickly at a high temperature to keep it juicy and tender. A blackened exterior with a barely-pink center will give you the best texture and flavor.
  • Resting Tip: Allow the steak to rest before slicing so the juices don’t run out, ensuring each bite is juicy and tender.
  • Cutting Across the Grain: Flank steak has visible muscle fibers running in one direction. Cutting across these fibers (not parallel to them) will result in much more tender slices.

 

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