Flank Steak with Chimichurri

Flank Steak With Chimichurri

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Vicki Butts (lazyme)

By
@lazyme5909

Chimichurri is a thick herb sauce that in Argentina is typically served with steak.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4-6
Prep:
15 Min
Cook:
15 Min
Method:
Broil

Ingredients

  • 1 1/2 lb
    trimmed flank steak
  • 1 1/2 tsp
    kosher salt
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    ground coriander
  • 1/4 tsp
    black pepper
  • 1 large
    garlic clove
  • 1 1/2 c
    fresh cilantro
  • 1 1/2 c
    fresh flat-leaf parsley
  • 1/4 c
    distilled white vinegar
  • 1/3 c
    olive oil
  • 1/4 tsp
    cayenne

How to Make Flank Steak with Chimichurri

Step-by-Step

  1. Preheat broiler.
  2. Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.
  3. Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
  4. Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.

Printable Recipe Card

About Flank Steak with Chimichurri

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Latin American



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