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Grilled flank steak with chimichurri sauce served in thin slices, arranged in a row with bright green herb sauce on top and on the side.

Grilled Flank Steak with Chimichurri Sauce

Seared-then-roasted flank steak sliced thin against the grain and finished with a bright parsley, mint and lemon chimichurri. A quick, bold weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Argentinian
Ingredients Method Notes

Ingredients
  

Flank steak
  • 2 lb flank steak
  • 1 Tbsp kosher salt or to cover both sides
  • 1 tsp black pepper
  • 1-2 Tbsp vegetable oil
Chimichurri sauce
  • 1 cup fresh flat-leaf parsley chopped
  • 1 Tbsp lemon zest about 1 lemon
  • 1/2 cup fresh mint leaves loosely packed
  • 1 Tbsp minced fresh garlic
  • 1 tsp brown sugar
  • 1 1/2 Tbsp lemon juice
  • 1/2 cup olive oil
  • 1 pinch kosher salt
  • 1 pinch red pepper flakes

Method
 

Steak
  1. Press salt and pepper into both sides of the flank steak. Let it sit at room temperature while the oven heats to 350°F.
  2. Heat the oil in a cast iron skillet (or oven-safe pan) until very hot. Sear the steak 2-3 minutes per side.
  3. Transfer the whole skillet to the oven for about 5 minutes, until the steak reaches 130-140°F for medium rare.
  4. Rest the steak a few minutes, then slice very thinly against the grain.
Chimichurri
  1. In a food processor, puree the parsley, lemon zest, mint, garlic, brown sugar, lemon juice, olive oil and a pinch of salt until smooth. Taste and adjust acidity or sweetness.
  2. Pour into a bowl and stir in a pinch of red pepper flakes. Drizzle over the sliced steak or serve on the side.

Notes

Chimichurri keeps in an airtight container in the fridge for 3 days. An outdoor grill works in place of the skillet.