Description
Juicy, flame-kissed flank steak marinated to perfection and topped with zesty, herby chimichurri sauce. This is the steak dinner that always delivers big flavor with minimal fuss.
Ingredients
Scale
- 1 ½ lbs flank steak
- ¼ cup high-heat oil (avocado/canola)
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp salt
- Juice of 1 lime
- ½ cup fresh cilantro
- ½ cup fresh parsley
- ½ red onion, diced
- 1 tbsp garlic (3–4 cloves)
- 1 tsp salt (or to taste)
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- ½ tsp crushed red pepper flakes
- ⅓ cup extra-virgin olive oil
- 2 tbsp red wine vinegar or apple cider vinegar
Instructions
- Whisk oil, chili powder, onion powder, salt, and lime juice. Pour over steak in a zip-top bag. Seal and chill 30 minutes or up to overnight.
- In a food processor, pulse all chimichurri ingredients until finely chopped but not pureed. Taste and adjust seasoning.
- Preheat grill or skillet to medium-high and lightly oil the surface. Grill steak 6–8 minutes per side until browned and medium-rare.
- Let steak rest 5 minutes. Slice thinly across the grain. Top with chimichurri and serve.
Notes
Don’t over-marinate—24 hours max. Chimichurri keeps for a week in the fridge and tastes even better the next day. Let steak come to room temperature before grilling for even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 2g
- Sodium: 550mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 95mg