Delicious, Juicy Steak with Fresh Chimichurri Sauce
Serves 3
30 mins prep
35 mins cook
65 mins total
Food for my neighbors! 🫶🏼 feat: @marissathepa and thomasadoherty 🥳 Marissa’s family is from Argentina, so I wanted to make us a delicious, juicy steak with fresh chimichurri sauce 🥩 either my friends are really good liars, or this was “good as fuuuuck” - recipe below‼️ Ingredients (for 2-4 servings): For the steak - -3 pound flank steak -1/4 cup olive oil -juice of 1 lime -2 tbsp kosher salt (I use @diamondcrystalsalt) -1 tsp chili powder or cayenne pepper -1 tsp garlic powder For the chimichurri - -1 shallot, finely chopped -5 gloves garlic, minced -1 cup fresh parsley, finely chopped -1/4 cup olive oil -2 tbsp apple cider vinegar -juice of 1 lime -1 tsp kosher salt -1/2 tsp crushed red pepper flakes Directions: -Place the steak in a large gallon size bag or sealable Tupperware. Pour in the olive oil, lime juice, salt, chili powder, and garlic powder. Evenly coat the steak and place in the fridge to marinate for 1-3 hours. -Make the chimichurri: in a bowl, combine the shallot, garlic, parsley, olive oil, apple cider vinegar, lime juice, salt, and crushed red pepper. Use an immersion blender, regular blender, or food processor to mix the sauce until it’s smooth but still slightly chunky. Taste for seasoning. -Heat a large cast iron pan over high heat. Cut the marinated steak into pieces that are small enough to fit into your pan. Going one at a time, add in a piece of steak to sear for about 3, until lightly charred on one side. Repeat on the other side, and turn the heat down to medium. Continue to sear on both sides until you’ve reached your desired doneness. Repeat on all pieces of steak, and set them aside to rest for 10-15 minutes. -Slice the steak against the grain into strips. Serve with chimichurri sauce. Enjoy! #steak #homemadesteak #argentiniansteak #flanksteak #chimichurri #easyrecipe #argentinianfood
Place the steak in a large gallon size bag or sealable Tupperware. Pour in the olive oil, lime juice, salt, chili powder, and garlic powder. Evenly coat the steak and place in the fridge to marinate for 1-3 hours. Make the chimichurri: in a bowl, combine the shallot, garlic, parsley, olive oil, apple cider vinegar, lime juice, salt, and crushed red pepper. Use an immersion blender, regular blender, or food processor to mix the sauce until it’s smooth but still slightly chunky. Taste for seasoning. Heat a large cast iron pan over high heat. Cut the marinated steak into pieces that are small enough to fit into your pan. Going one at a time, add in a piece of steak to sear for about 3 minutes, until lightly charred on one side. Repeat on the other side, and turn the heat down to medium. Continue to sear on both sides until you’ve reached your desired doneness. Repeat on all pieces of steak, and set them aside to rest for 10-15 minutes. Slice the steak against the grain into strips. Serve with chimichurri sauce. Enjoy!
