Saturday, September 15, 2012

Flank Steak w/ Chimichurri Sauce

Again, not the best picture (I've been slacking lately), BUT, another intensely delicious dish! I have always been a huge fan of chimichurri sauce -- it explodes with herby, tangy flavor, and brings a lightness to whatever it's served with. That's why steak is such a classic pairing; it cuts through the richness of the steak, and the flavors together just dance on your tongue. In this recipe, I marinated the steak with half of the chimichurri, and reserved the other half for serving over the flank steak (skirt steak also works well). The flavor is spectacular! Also, it's quick to make the marinade and cook the steak, but make sure you've got a couple hours in between to marinade. Great for a busy weekend meal or a weeknight where you have stuff to do while you wait.

Anyhow, let's just get to the meat of it... :)


* 1 flank steak (1 1/2 - 2 lbs.)

Chimichurri Marinade/Sauce
* 3/4 cup extra-virgin olive oil
* 1/3 cup Sherry vinegar (substitution: red wine or white wine vinegar)
* 2 tablespoons lemon juice (about 1 large lemon)
* 1 cup chopped flat-leaf parsley
* 4 tablespoons chopped fresh basil leaves
* 2 tablespoons fresh oregano leaves
* 3 tablespoons chopped garlic
* 2 tablespoons chopped shallots
* 3/4 teaspoon black pepper
* 2 teaspoons salt
* 1/4 - 1/2 teaspoon crushed red pepper (I like 1/2 or a little more, but I love heat!)

* In a food processor, place first 8 marinade ingredients. Pulse until combined. Stir in the salt, pepper, and crushed red pepper. Note: If you use a blender, you will want all the ingredients finer chopped first. Also, be careful of over-blending/pureeing; just pulse until combined!
* Marinade the flank steak in half of the chimichurri sauce for 2-4 hours (4 is max, because the lemon/vinegar will break the meat down too much after this). Store and refrigerate the other half of the sauce.
* Once marinated, remove the steak from the marinade, shaking off excess, and let come to room temperature for 30 minutes.
* Set the steak on a pre-heated grill or pan. If using a pan, make sure it is on medium-high heat.
* For grilling: 6 minutes on first side, and then rotate 45 degrees, and cook another 5 minutes. Turn the steak over, and cook another 6 minutes (for medium rare).
* In a pan: About 7-8 minutes on the first side, and then about 5 on the second side (for medium rare). 
** Remember: adjust more or less depending on how large the flank steak is, and the desired done-ness.

* Once done, allow the steak to rest for about 8 minutes. 
* Once rested, slice the steak against the grain (however thick or thin you like!).
* That night, I served mine over couscous, and the next day I made myself a fajita! Both were excellent ways to features the meat and the chimichurri. Believe me, you'll want some kind of carb to soak up the excess sauce...
* And as always, EAT FRESH!

Recipe adapted from Emeril.


  1. This recipe was featured on linky party!

  2. This sounds really good! Thanks for sharing on Foodie Friends Friday! Don't forget to come back tomorrow and vote.

  3. Oooh I was just telling Jeff that I need a good chimichurri recipe! Looks like my basil plants will be getting a trim soon... :)