Lately, I have hit the ground running to come up with delicious, healthy, and fast dinners to share.
While I have a good list of 10 or so dinners we usually have in our rotation (see Pan-Roasted Salmon, Chicken Cacciatore, Beef With Broccoli, and Chicken & Rice, for some of my faves), those will only get you so far. So, I started thinking. And planning. And cooking. And eating.
Overall, yea, you could say I like my job 🙂
One of the more recent recipes I’ve made has been this Flank Steak With Chimichurri Sauce. Oh my goodness, it’s delicious. I love the flavors of the lime, cilantro, and garlic with the beefiness and savoriness of the flank steak. I tend to find chimichurri sauces a little too strong when raw white onion is added so I use a red onion which adds more sweetness and less of a bite (read: less onion breath).
Oh, and it comes together in just under 15 minutes. Yes, please.
I pair this flank steak with these roasted sweet potatoes and the combination is out of the world.
Now, let’s talk Chimichurri Sauce, shall we? Chimichurri sauce is originally from Argentina and is a blended green sauce that traditionally uses fresh parsley, garlic, olive oil, oregano, and vinegar. It can also have cilantro and some other ingredients, and it goes great with grilled meats. I make mine with lots of cilantro and parsley, but I also like to add some lime and jalapeño. So good.
Flank Steak With Chimichurri Sauce
If you have skirt steak, that will work just fine as well. I tend to prefer flank steak, but they can usually be used interchangeably — just be sure to cook to about medium and slice across the grain when serving.
- For The Flank Steak:
- 1 tbsp. olive oil
- 2 lbs. flank steak (can also use skirt steak)
- 1 tsp. kosher salt, to coat steak
- 1 tsp. ground black pepper, to coat steak
- For The Chimichurri Sauce:
- ⅓ bunch fresh Italian parsley
- ⅓ bunch fresh cilantro
- ½ red onion, quartered
- ½ jalapeno, seeds removed
- 2 limes, juiced (approx. 2-3 tbsp.)
- 1 clove garlic, smashed
- 1 tsp. kosher salt
- 1 tsp. ground cumin
- ½ tsp. coriander seeds (can substitute ground coriander)
- ½ cup olive oil
- Heat oil in a large skillet over high heat.
- Generously season the steak with salt and pepper. Once pan and oil are hot, add the steak and cook on high for 3-4 minutes, until well-browned. Then, flip over and cook an additional 3-4 minutes until well-browned.
- Remove from heat, set on a cutting board and cover with tin foil for 5 minutes.
- While the meat is cooking/resting, prepare the Chimichurri Sauce. Combine the parsley, cilantro, red onion, jalapeno, lime juice, garlic, salt, cumin, and coriander seeds in a blender.
- Pulse until the mixture is chopped.
- Add the olive oil and puree until consistency is smooth, about 1 minute.
- To serve, slice the steak into thin slices across the grain and drizzle with a generous helping of the sauce. You can also use the sauce for dipping.
This post was last updated on October 27, 2015 to include a new recipe video.
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