Flank Steak with Chimichurri – Juicy & Flavorful!
Discover the vibrant flavors of Argentina with this flank steak topped with homemade chimichurri. Perfect for grilling season, this dish brings bold flavors and fresh ingredients to your table in a simple, delightful way.
Ingredients
Scale
For the Steak Marinade:
- 1 flank steak (about 2 pounds)
- 1/4 cup olive oil
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- Juice of 1 lime
For the Chimichurri:
- 1 cup fresh cilantro, packed
- 1 cup fresh parsley, packed
- 3 cloves garlic
- 1/2 diced onion
- 1/4 cup red wine vinegar
- 1 teaspoon red pepper flakes
- 1/3 cup oil
Instructions
- Step 1 – In a bowl, whisk together olive oil, chili powder, onion powder, salt, and lime juice. Place the flank steak in a resealable bag, pour in the marinade, and ensure the steak is well coated. Seal the bag and refrigerate for at least 30 minutes or overnight for deeper flavor.
- Step 2 – In a food processor, combine cilantro, parsley, garlic, onion, red wine vinegar, red pepper flakes, and oil. Pulse until the ingredients are finely chopped and well-mixed.
- Step 3 – Preheat your grill or air fryer to medium-high heat (around 400°F if using an air fryer).
- Step 4 – Remove the steak from the marinade and grill or air fry for about 6-7 minutes per side for medium-rare, adjusting the time based on thickness and desired doneness.
- Step 5 – After cooking, allow the steak to rest for about 5 minutes to help the juices redistribute throughout the meat.
- Step 6 – Cut the steak against the grain into thin slices and serve topped with the fresh chimichurri sauce.
Find it online: https://95percentcarnivore.com/flank-steak-with-chimichurri/