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
- 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.
- 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.
- 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.
- 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.
- 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.
< Back to All Advent Recipes