Chimichurri Flank Steak
Chimichurri Flank Steak
Ingredients
- 2 flank steak
CHIMICHURRI SAUCE
- 2 tbsp water hot
- ½ tsp dried sage
- 1 tsp chili flakes
- 2 tbsp dried oregano
- 2 cloves garlic crushed
- 4 tbsp dried parsley
- ¼ cup red wine vinegar
- ¾ cup olive oil
- ½ tsp salt
Instructions
- To a small bowl, add the dried sage, chili flakes and oregano along with the hot water and mix to hydrate. Add the crushed garlic, parsley, salt and mix. Finish with vinegar and oil. Mix well, transfer to a pot with a lid and keep refrigerated.2 tbsp water, ½ tsp dried sage, 1 tsp chili flakes, 2 tbsp dried oregano, 2 cloves garlic, 4 tbsp dried parsley, ¼ cup red wine vinegar, ½ tsp salt, ¾ cup olive oil
- Cut flank steak down in the middle against the grain to fit into your skillet.2 flank steak
- Place the steak in a baking dish, pot or food storage bag and pour ¼ cup of the chimichurri sauce, mix well and leave marinating for at least 30 minutes up to 2 hours in the fridge.
- Remove the steak from the fridge for 15 to 20 minutes and leave it to reach room temperature before cooking. This is important to reach the perfect doneness.
- Bring a large cast-iron or heavy-bottomed skillet over medium heat for 1 minute with a little olive or oil until shimmering but not smoking. Remove the meat from the sauce scrape the excess and sprinkle a little extra sea salt. If using a small skillet, cook one steak at a time.
- Sear the steaks for 3-4 minutes on each side depending on the thickness of steaks and turn with kitchen tongs. See notes.
- Remove meat from the skillet and leave to rest on a chopping board for 5 minutes. Slice into 1-1.5cm strips against the grain. Place in a serving dish and add more chimichurri sauce on top. Serve with more sauce if desired.
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Notes
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Nutrition Per Serving
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