Pan-Seared Flank Steak with Chimichurri Sauce

Chimichurri, an acidic herb-based sauce looks similar to pesto and is originally from Argentina. It is traditionally served on top of meat or fish but I love to dip sliced ciabatta bread in the extra chimichurri sauce. I could easily eat a whole loaf with it.

Pan-Seared Flank Steak with Chimichurri Sauce

What is Chimichurri?

This herby, vinegary sauce makes for a great dressing for potato salad, dip for bread, topping for steak or marinade for chicken. It’s made from chopped herbs – while dried herbs are often reconstituted and used, I love the vibrancy of fresh herbs. While often compared to Italian pesto – it’s not as creamy. Chimichurri is made with chopped herbs and is more similar to an Italian salsa verde.

What’s in this Argentinian sauce?

• Red wine vinegar
• Garlic
• Shallots
• Fresno pepper
• Cilantro
• Parsley
• Oregano
• Olive oil

Key Ingredients in This Recipe

• Steak – I use flank steak for this recipe. This cut comes from the bottom abdominal part of the cow. Because of the location it is lean with hard-working muscles and creating tougher fibers. Marinades are great for this cut because they help to tenderize the meat and break down some of those fibers. Because it is a lean, wide cut it’s great for searing or grilling. Be sure to slice it against the grain. It can easily be substituted for skirt steak.
• Shallot – Shallots have a mild, slightly sweet flavor. If needed yellow or red onion can be swapped in. The general rule of thumb is 3 medium shallots equal 1 medium onion.
• Herbs – Chimichurri is made with a combination of fresh cilantro, parsley and oregano leaves for a flavorful sauce.
• Fresno pepper – Fresno peppers look similar to jalapeños and have just about equal heat but are sweeter and fruitier in flavor. They have a bit of a wider range on the Scoville scale so there is a chance you can end up with a bigger kick.

How to Make Pan-Seared Flank Steak with Chimichurri

1. Marinate aromatics. Combine the red wine vinegar, salt, garlic, shallots and fresno pepper in a medium bowl and let stand for 10 minutes.
2. Make the chimichurri. Place the cilantro, parsley and oregano and red wine vinegar mixture in a blender. Pulse at a low speed for about 30 seconds while slowly adding ¼ cup of the olive oil. Stop the blender and stir in the rest of the olive oil and the black pepper. Add the sugar to adjust the acidity if needed.
3. Sear steak. Season the steak generously with salt and pepper on both sides. Heat a large cast iron skillet over medium-high heat. Add the steak and sear until browned on one side, about 4 minutes.
4. Continue to cook. Flip the steak and continue to cook until browned, about another 4 minutes for medium-rare.
5. Let the meat rest. Transfer the meat to a cutting board and let the meat set for 10 minutes before cutting. Thinly slice the meat across the grain.
6. Serve. Arrange the sliced grilled steak on a platter and spoon the chimichurri sauce over the top.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Surf & Turf Tacos with Chimichurri “Aioli” & Crispy Shallots
• Beef, Onion & Potato Empanadas with Chimichurri
• Refried Lentil and Arugula Grain Bowl with Seared Steak
• Steak & Boursin Cheese Crostini

Pan-Seared Flank Steak with Chimichurri Sauce

Print Pin

Prep Time 10 mins

Cook Time 20 mins

Serves 4

US Customary – Metric

Ingredients:

For the chimichurri sauce:

• ¼ cup red wine vinegar
• 1 teaspoon kosher salt
• 4 cloves garlic, minced
• 2 tablespoons finely chopped shallots,
• 1 medium fresno pepper, seeds removed and finely chopped
• 2 packed cups fresh cilantro
• 1½ packed cups flat-leaf parsley
• ½ packed cup fresh oregano
• ¾ cup extra-virgin olive oil
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon granulated sugar, if needed, to adjust acidity

For the steak:

• 2 pounds trimmed flank steak
• Kosher salt, as needed
• Freshly ground black pepper, as needed

Instructions:

For the chimichurri:

• Combine the red wine vinegar, salt, garlic, shallots and fresno pepper in a medium bowl and let stand for 10 minutes.
• Place the cilantro, parsley and oregano and red wine vinegar mixture in a blender. Pulse at a low speed for about 30 seconds while slowly adding ¼ cup of the olive oil.
• Stop the blender and stir in the rest of the olive oil and the black pepper. Add the sugar to adjust the acidity if needed.

For the steak:

• Season the steak generously with salt and pepper on both sides. Heat a large cast iron skillet over medium-high heat. Add the steak and sear until browned on one side, about 4 minutes.
• Flip the steak and continue to cook until browned, about another 4 minutes for medium-rare.
• Transfer the meat to a cutting board and let the meat set for 10 minutes before cutting. Thinly slice the meat across the grain.
• Arrange the sliced grilled steak on a platter and spoon the chimichurri sauce over the top.

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