Chimichurri Flank Steak
Juicy grilled flank steak with a vibrant fresh herb chimichurri. A simple, flavour-packed carnivore-friendly dinner.
Instructions
Instructions
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Make the chimichurri. Combine parsley, oregano, garlic, red pepper flakes, olive oil, and red wine vinegar in a bowl. Season with salt and pepper. Stir well, then set aside for at least 10 minutes to let the flavours meld. Chimichurri tastes better the longer it sits.
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Prep the steak. Remove flank steak from the fridge 30 minutes before cooking. Pat dry with paper towels. Season both sides generously with salt and pepper.
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Heat the pan. Get a cast iron skillet smoking hot over high heat, about 3-4 minutes. You want it as hot as possible for a good sear.
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Sear the first side. Place the steak in the dry pan. Press gently with tongs for the first few seconds to get full contact. Cook undisturbed for 4-5 minutes until a deep brown crust forms.
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Flip and finish. Flip the steak and cook another 3-4 minutes for medium-rare. Use a meat thermometer — pull it at 52°C (125°F), as it will rise a few degrees while resting.
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Rest. Transfer to a cutting board and let rest for 10 minutes. Flank steak holds a lot of juice, and resting makes all the difference.
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Slice and serve. Identify the grain — it runs lengthwise on flank steak. Slice thinly against the grain at a slight angle. Spoon chimichurri generously over the sliced steak. Serve with any resting juices poured on top.
Tips
- Temperature guide: Medium-rare 54°C (130°F), Medium 60°C (140°F). Flank steak becomes tough above medium, so aim for medium-rare.
- Slice thin, slice against the grain. Flank steak has prominent long muscle fibres. Thin slices against the grain keep each bite tender.
- Make chimichurri ahead. It keeps in the fridge for 2-3 days and actually improves overnight as the herbs infuse the oil.
- Swap the pan for a grill. If weather allows, flank steak is excellent over high direct heat on a grill, 4-5 minutes per side.
Why Flank Steak
Flank steak is a lean, flavourful cut from the abdominal muscles. It’s more affordable than premium steaks but delivers excellent beefy flavour when cooked properly. The flat, even shape makes it reliable to cook, and the bold flavour pairs perfectly with the bright acidity of chimichurri.