I made this recipe for my sister and her fiancé and it was a hit! This dish is really easy to prepare, full of flavor and a great recipe to keep in your repertoire especially with summer fast approaching. I recommend serving this chimichurri flank steak with my lemon Dijon potato salad as a side dish or my cilantro lime rice that could be found in my chipotle chicken recipe post.

If you have no clue what chimichurri it is an Argentine sauce or condiment typically served with grilled meats (Wikipedia). It helps to balance and complement the bold, smokiness from the grilled meats with tons of fresh herbs and a bright, tangy note from the red wine vinegar. 

I cooked my flank steak in a cast iron pan which gives a meat a really nice sear, but you could also grill the steak if you prefer. The cook time on the meat is dependent on how you like your meat cooked. My family prefers rare to med-rare and that’s what I accounted for in this recipe, however, that is entirely flexible to your desires. 

In this recipe I instruct to marinade the steak for a minimum of 6 hours, however, I highly recommend marinading it overnight to ensure that the steak is infused with maximum flavor and to allow the marinade to permeate the meat.

Chimichurri Flank Steak

Ingredients:

• 1.5 lb. Flank Steak

Marinade:

• ½ Cup Lime Juice
• ½ Cup Olive Oil
• 1 Garlic Clove, chopped
• 1 Shallot, Sliced
• 1 Serrano Chili, sliced (including the seeds)
• 1 Lime, zested
• 1 ½ Tbsp Honey
• ½ Tsp Garlic Powder
• ½ Tsp Onion Powder
• 1 Tsp Salt
• ½ Tsp Pepper

Chimichurri:

• 1 ½ Cup Fresh Parsley
• ¼ Cup Fresh Parsley
• 1 Garlic Clove
• 1 Serrano Chili
• ½ Shallot
• 2 Tbsp Red Wine Vinegar
• 2 Tsp Lime Juice
• ½ Cup Olive Oil
• ½ Tsp Salt
• ¼ Tsp Pepper

Instructions:

1. Start by making the marinade. Add the lime juice, olive oil, garlic, shallot, serrano, lime zest, honey, garlic powder, onion powder, salt and pepper to a large mixing bowl. Next, mix everything together and place the steak in the bowl with the marinade, making sure the marinade covers both sides of the steak. Cover the bowl and place in the fridge for a minimum of 6 hours. 
2. Next, make the chimichurri. To a food processor add parsley, oregano, garlic, serrano, shallot, red wine vinegar, lime juice, olive oil, salt and pepper. Pulse until the mixture has been combined and the everything has been broken down and pulverized. Transfer the chimichurri to a small bowl, cover it and place in the fridge. 
3. Once the steak has marinated for a minimum of 6 hours take it out of the fridge. Place a cast iron pan on the stove top over medium-high heat. Spray the pan with non-stick cooking oil. Once it is hot place the steak in the pan and cook it for 10-12 minutes flipping half-way or until your desired doneness.  
4.  Take the pan off the heat and place the steak on a cutting board. Let the steak rest for 10-15 minutes before slicing it against the grain. Transfer to a serving platter and spoon on the chimichurri. 
5. Enjoy!