Ingredients:
For the Flank Steak:
1 ½ – 2 pounds flank steak
For the Chimichurri Sauce:
2 tablespoons fresh garlic, peeled
½ cup fresh parsley
¼ cup fresh cilantro
1 cup olive oil (or avocado oil)
¼ cup fresh lemon juice
1 tablespoon dried oregano
1 tablespoon crushed red pepper
½ tablespoon salt (plus more to taste)
Instructions:
Prepare the Chimichurri Sauce:
In a food processor, add the garlic and pulse until minced.
Add fresh parsley and cilantro and pulse until finely chopped.
Add remaining chimichurri sauce ingredients and pulse until well combined. Set aside.
Marinate the Steak:
If the steak is large (about 2 pounds) or too big to fit into your skillet, cut it down the middle. Make sure to cut against the grain.
Place steaks in a large baking dish or plastic food storage bag and add ⅓ cup chimichurri. Turn to coat. Marinate for at least 30 minutes, preferably 1-2 hours.
Sear the Steaks:
Heat a large cast iron skillet over medium-high heat for about 3 minutes.
Remove steaks from chimichurri and scrape off excess marinade. Pat dry and sprinkle with a modest amount of salt.
If working with two pieces of steak, pour 1 tablespoon of avocado oil into the skillet and let heat about 30 seconds or until shimmering but not smoking. If working with steak in one piece, pour 2 tablespoons avocado oil in and heat.
When the oil is shimmering, use a pair of long tongs and carefully place steaks in the skillet. Cook 3-4 minutes on each side, depending on the thickness of the steak.
Rest and Serve:
Remove steak from the skillet and let rest on a cutting board for 5 minutes. Repeat with the second piece of steak, if steak had been cut in two.
After resting, cut the steak into ½-inch slices against the grain. Arrange on a large serving platter and top with fresh chimichurri sauce. Serve with additional chimichurri.
Prep Time: 15 minutes | Cook Time: 17 minutes | Marinating Time: 30 minutes | Total Time: 32 minutes
Servings: 6 servings
