Chimichurri Steak
This chimichurri steak is a flavorful, easy-to-make dinner featuring marinated flank steak cooked quickly on the grill or in a skillet.
Ingredients
- 1.5-2 pounds flank steak
- ½ cup chimichurri sauce
- 3 tablespoons lime juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
Instructions
- Place the flank steak in a shallow dish or large resealable bag.
- In a small bowl, whisk together the chimichurri sauce, lime juice, salt, pepper, and garlic powder. Pour the mixture over the steak and turn to coat evenly.
- Cover or seal and marinate in the refrigerator for at least 30 minutes or up to 8 hours.
- When ready to cook, remove the steak from the refrigerator and let it sit at room temperature for 15 minutes.
- Preheat a grill or large skillet to medium-high heat. Lightly oil the grates or pan.
- Remove the steak from the marinade, allowing excess to drip off. Cook for 4–5 minutes per side for medium doneness, or until the steak reaches your desired internal temperature.
- Transfer the steak to a cutting board and let rest for 5–10 minutes.
- Slice thinly against the grain and drizzle with additional chimichurri sauce before serving.
Nutrition
Notes
- Slice against the grain: This shortens the muscle fibers and keeps flank steak tender.
- Don’t skip the rest: Letting the steak rest after cooking helps the juices redistribute for better texture.
- Watch the cook time: Flank steak cooks quickly; overcooking can make it tough. Use a thermometer if needed.
- Use extra chimichurri at the end: Drizzling fresh sauce after slicing keeps the flavor bright and fresh.
- Serving suggestions: Serve alongside Sautéed Broccolini or pair with Garlic Roasted Potatoes for a balanced, no-fuss meal.
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