Seared Flank Steak with Chimichurri Sauce
- 15m Prep Time
- 17m Cook Time
- 37m Ready In
A seared flank steak is served with a vibrant chimichurri sauce made from parsley, scallions, garlic, and red wine vinegar. The steak is cooked to a perfect brown crust and sliced thinly against the grain.
Ingredients
- 2 clove garlic unpeeled
- 1/2 cup fresh parsley chopped
- 2 scallions chopped
- 1 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- 5 tbsp olive oil
- salt
- pepper
- 1 flank steak
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 176 mg
- Iron: 2.72 mg
- Magnesium: 34.1 mg
- Phosphorus: 143 mg
- Potassium: 492 mg
- Zinc: 1.36 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- 5 tbsp olive oil
- salt
- pepper
- 1 flank steak
Prepare
- 2 clove garlic, unpeeled
- Chop 1/2 cup fresh parsley
- Chop 2 scallions
Let's Cook
-
Step 1.
Toast garlic in large skillet over medium-low heat, shaking pan occasionally, until fragrant and spotty brown, about 5 minutes.
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Step 2.
When cool enough to handle, peel garlic and transfer to blender with parsley, scallions, vinegar, and pepper flakes.
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Step 3.
With blender running, slowly drizzle in 4 tablespoons oil until smooth and emulsified. Season with salt and pepper.
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Step 4.
Pat steak dry with paper towels and season with salt and pepper.
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Step 5.
Heat remaining oil in empty skillet over medium-high heat until just smoking.
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Step 6.
Cook steak until well browned, 5 to 7 minutes per side.
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Step 7.
Transfer to cutting board, tent with foil, and let rest 5 minutes.
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Step 8.
Slice steak thinly against grain. Serve, passing sauce at table.