Teresa's Recipes
Marinated Flank Steak with Chimichurri
Savor the bold and vibrant flavors of Marinated Flank Steak paired with a fresh and zesty Chimichurri sauce, a beloved staple of Argentinian cuisine. This dish showcases the rich, hearty flavor of flank steak, marinated to perfection in a savory blend of soy sauce, red wine vinegar, and garlic. The Chimichurri, a vibrant concoction of fresh herbs, garlic, and olive oil, adds a delightful contrast that elevates each tender slice. With roots tracing back to the traditional asados, or barbecues, of Argentina, this dish not only tantalizes the taste buds but also brings a piece of culinary history to your table. Perfect for gatherings, this steak will impress your guests and create lasting memories around the grill.
Ingredients
- 1.5 pounds Flank steak
- 1/4 cup Soy sauce
- 3/4 cup, divided Red wine vinegar
- 1/2 cup, divided Olive oil
- 4 cloves, minced Garlic
- 1/2 cup, chopped Fresh cilantro
- 1/2 cup, chopped Fresh parsley
- 1 teaspoon Red pepper flakes
- 1 teaspoon, plus more to taste Salt
- 1/2 teaspoon, plus more to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 15 minutes
- Calories: 450
- Fat: 28g
- Carbs: 4g
- Protein: 41g
- Sodium: 800mg
- Sugar: 0g
Instructions
- In a medium bowl, whisk together the soy sauce, 1/2 cup of red wine vinegar, 2 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well combined.
- Place the flank steak in a large ziplock bag or shallow dish and pour the marinade over it, ensuring it is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight for enhanced flavor.
- When ready to cook, remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels and season both sides with additional salt and pepper.
- In a large skillet or grill pan, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the flank steak and cook for 5-7 minutes on each side, or until it reaches your desired level of doneness (135°F for medium-rare).
- Transfer the cooked steak to a cutting board and let it rest for at least 10 minutes to allow the juices to redistribute.
- While the steak is resting, prepare the Chimichurri sauce. In a bowl, combine the remaining minced garlic, chopped parsley, chopped cilantro, 1/4 cup of red wine vinegar, red pepper flakes, and the remaining 1/4 cup of olive oil. Mix well until combined and season with salt and pepper to taste.
- Slice the steak against the grain into thin strips and serve with a generous drizzle of Chimichurri sauce on top.
Tips
- For an extra kick, consider adding diced jalapeños or a splash of lime juice to the Chimichurri.
- If you have time, marinating the steak overnight will yield a more flavorful result.
- This dish pairs beautifully with roasted vegetables or a fresh salad for a complete meal.