We’re going to make a seared flank steak with a chimichurri sauce.
This chimichurri has fresh flavors from the lime, cilantro and garlic and it really goes
well with the savory steak. Oh and it’s ready in fifteen minutes. So, let’s get started.
Here are the ingredients you’re going to need. For the steak, flank steak, Kosher salt, olive
oil, black pepper. For the chimichurri sauce, ground cumin, jalapeno, coriander seeds, cilantro,
Kosher salt, Italian parsley, limes, red onion, garlic and olive oil.
If you have a skirt steak and not flank steak that will work just as well. I tend to prefer
a tenderized flank steak, but both can be used interchangeably. Heat the oil in a large
skillet over a high heat. Generously season the steak with the salt and pepper. Once the
oil is hot, add the flank steak and cook on high for three to four minutes until it’s
nice and well browned. Then, flip it on over and cook an additional three to four minutes
until well browned again. Remove from the heat and set on a cutting board, and then
cover it with tinfoil if you want for five minutes to let it rest.
This process allows all the juices to redistribute and will make the steak nice and juicy for
serving. While the meat is cooking and resting we can prepare the chimichurri sauce. Start
by combining the Italian parsley, cilantro, red onion, jalapeno, lime juice, garlic, Kosher
salt, cumin, and coriander seeds into a blender. Then, pulse until the mixture is chopped.
Next, add the olive oil and purée until the consistency is smooth. This should take about
To serve, slice the steak into thin slices across the grain and drizzle with a generous
helping of that delicious chimichurri sauce. You can also use the sauce for dipping if
you’d like. Alright so there you have it this easy flank steak with chimichurri sauce is healthy, fast, and super tasty.
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