Pan-Seared Flank Steak with Chimichurri Sauce
Chimichurri, an acidic herb-based sauce looks similar to pesto and is originally from Argentina.
jump toRECIPE
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page.
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.
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
- Marinate aromatics. Combine the red wine vinegar, salt, garlic, shallots and fresno pepper in a medium bowl and let stand for 10 minutes.
- 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.
- 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.
- Continue to cook. Flip the steak and continue to cook until browned, about another 4 minutes for medium-rare.
- 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.
- 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 steak and chimichurri recipe, I recommend checking out some of these:
Pan-Seared Flank Steak with Chimichurri Sauce
Rate this Recipe
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.
Nutrition:
Calories: 684kcal | Carbohydrates: 3g | Protein: 49g | Fat: 52g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 34g | Cholesterol: 136mg | Sodium: 706mg | Potassium: 828mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 4mg
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Great recipe!! Loved the sauce! Can’t wait to try some more!
So glad you enjoyed it!!