Table of Contents
- Introduction: Your New Go-To Flank Steak Recipe
- How This Recipe Works: Achieving Perfect Flank Steak and Flavorful Chimichurri
- Essential Ingredients & Smart Substitutions
- Step-by-Step Instructions: Mastering Flank Steak with Basil Chimichurri
- Expert Tips for Success
- What to Serve With Your Flank Steak
- Storing and Reheating Your Leftovers
- Flank Steak with Basil Chimichurri FAQ
Introduction: Your New Go-To Flank Steak Recipe
Hello, fellow food enthusiasts! Prepare to embark on a culinary journey that will revolutionize your weeknight dinners and impress every guest at your next gathering. Today, we’re diving deep into the world of flavor with my absolute favorite Flank Steak with Basil Chimichurri recipe. Imagine a perfectly seared flank steak, tender and juicy with a beautiful char, married to a vibrant, herbaceous basil chimichurri that explodes with freshness in every bite. The rich, savory notes of the beef are impeccably balanced by the bright, zesty acidity of the chimichurri, creating a symphony of flavors and textures that will have you coming back for more. This isn’t just a meal; it’s an experience. If you’re looking for more easy and delicious recipes to expand your cooking repertoire, you can See more easy recipes here on the blog!
Why I love this Flank Steak with Basil Chimichurri
I adore this recipe because it strikes the perfect balance between gourmet appeal and approachable preparation. Flank steak, often overlooked, becomes a star here, proving that you don’t need an expensive cut to achieve incredible results. And the basil chimichurri? It’s a game-changer! It’s so much more than just a sauce; it’s the vivacious counterpoint that elevates the entire dish, transforming simple beef into a memorable feast. Plus, it’s surprisingly quick to prepare, making it ideal for busy evenings when you crave something extraordinary without the fuss.
Flavor and Texture You Can Expect
Get ready for a flavor profile that is both robust and refreshing. The flank steak, marinated and seared to perfection, offers a delightful chewiness that’s incredibly satisfying, with a deep, meaty flavor. When sliced against the grain, it’s melt-in-your-mouth tender. The basil chimichurri, on the other hand, provides a burst of fresh basil, pungent garlic, bright red wine vinegar, and a subtle kick from red pepper flakes, all bound together with fruity olive oil. This combination ensures that each bite is juicy, savory, herbaceous, and utterly delicious. The contrast of warm, rich steak with cool, zesty sauce is purely divine.
How This Recipe Works: Achieving Perfect Flank Steak and Flavorful Chimichurri
- The Marinade Magic: Our quick yet powerful marinade tenderizes the flank steak and infuses it with incredible savory notes even before it hits the heat, ensuring deep flavor throughout.
- Sear and Rest Technique: We utilize high-heat searing for a beautiful crust and a crucial resting period to redistribute juices, resulting in an exceptionally tender and moist steak every single time.
- Fresh Basil Forward: The chimichurri spotlights fresh basil, providing a brighter, more aromatic twist than traditional parsley-based versions, making it uniquely vibrant and delicious.
- One-Bowl Wonder Chimichurri: While the steak cooks, the chimichurri comes together effortlessly in a food processor, ensuring a fresh, intensely flavorful sauce with minimal cleanup.
Essential Ingredients & Smart Substitutions
Here is what you need and why:
Flank Steak: This cut is ideal for grilling or searing because it’s lean and cooks quickly. Choose a piece that’s about 1.5 to 2 pounds, uniform in thickness if possible, as this ensures even cooking. Look for good marbling, which indicates flavor and tenderness. If flank steak isn’t available, skirt steak is an excellent substitute, though it’s typically thinner and cooks even faster. Flat iron steak can also work, but its texture is slightly different.
Fresh Basil: This is the star of our chimichurri, providing that unmistakable aromatic, sweet, and slightly peppery flavor. Do not substitute dried basil here; the fresh herb is essential for the vibrant color and intense flavor of the chimichurri. Buy a generous bunch, as it will wilt down significantly when processed.
Garlic: Fresh garlic cloves are non-negotiable for that pungent, savory backbone in both the marinade and the chimichurri. I recommend using fresh, not powdered, for the best aroma and taste.
Red Wine Vinegar: This provides the crucial acidity that brightens up both the marinade and the chimichurri, cutting through the richness of the steak. Apple cider vinegar can be used in a pinch, but red wine vinegar offers a more traditional and complementary flavor to beef.
Extra Virgin Olive Oil: A high-quality extra virgin olive oil is key for the chimichurri, adding a fruity, slightly peppery note and creating that luscious texture. For the marinade, a more neutral oil like canola or grapeseed can also be used if you prefer to save your best EVOO for the sauce.
Fresh Cilantro and Parsley: While basil is dominant, a small amount of fresh cilantro and parsley adds depth and complexity to the chimichurri, complementing the basil without overpowering it. If you’re not a fan of cilantro, simply increase the amount of parsley or add more basil.
Red Pepper Flakes: These provide a gentle warmth and a subtle kick to the chimichurri. Adjust the quantity to your preferred spice level. Omit them entirely if you prefer no heat.
Salt and Black Pepper: Essential for seasoning the steak and balancing the flavors in the chimichurri. Always use freshly ground black pepper for the best aroma.
Lime Juice: A squeeze of fresh lime juice can be added to the chimichurri at the end for an extra layer of brightness, though it’s optional.
Step-by-Step Instructions: Mastering Flank Steak with Basil Chimichurri
Follow these step-by-step photos:
1. Prepare the Flank Steak Marinade
In a shallow dish or a large zip-top bag, combine 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, 2 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add your 1.5-2 lb flank steak, ensuring it’s fully coated. Massage the marinade into the meat. For optimal flavor and tenderness, marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator. Don’t marinate for too long (over 12 hours) as the acidity can start to break down the meat too much.
2. Craft the Basil Chimichurri
While the steak marinates, prepare your glorious basil chimichurri! In a food processor, combine 2 cups fresh basil leaves (packed), 1/2 cup fresh cilantro, 1/4 cup fresh parsley, 4-5 cloves of garlic (roughly chopped), 1/4 cup red wine vinegar, 1/2 teaspoon red pepper flakes (or more to taste), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until finely chopped but not puréed. With the food processor running, slowly drizzle in 1/2 cup of extra virgin olive oil until well combined and the sauce has a beautiful, vibrant green color. Taste and adjust seasoning as needed – you might want a little more vinegar, salt, or spice. For an added zesty kick, stir in the juice of half a lime.
3. Cook the Flank Steak to Perfection
Remove the flank steak from the marinade and pat it thoroughly dry with paper towels – this is crucial for a good sear! Heat a heavy-bottomed pan (cast iron is excellent) or your grill to medium-high heat until it’s smoking slightly. Add a tablespoon of neutral oil to the pan if using. Sear the flank steak for 4-6 minutes per side for medium-rare (internal temperature of 130-135°F), adjusting time for your desired doneness. For medium, aim for 6-8 minutes per side (135-140°F). Remember, don’t overcrowd the pan if pan-searing. For broiling, place the steak on a broiler pan 4-6 inches from the heat and cook for 5-7 minutes per side.
4. Rest and Slice for Juiciness
This step is non-negotiable! Once cooked, immediately transfer the flank steak to a cutting board and tent it loosely with foil. Let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and succulent result. After resting, slice the steak thinly against the grain. This is critical for tenderness – slicing with the grain will result in tough, chewy meat. Serve immediately, generously topped with that amazing basil chimichurri.
Expert Tips for Success
- Don’t Overcook the Flank Steak: Flank steak is lean and quickly becomes tough if overcooked. For the most tender results, aim for medium-rare to medium. Use a meat thermometer for accuracy!
- Rest Your Meat: Seriously, I cannot stress this enough. Resting allows the muscle fibers to relax and reabsorb juices, making your steak incredibly tender and juicy. Patience here pays off big time!
- Adjust Chimichurri Seasoning to Taste: The beauty of chimichurri is its versatility. Feel free to tweak the salt, vinegar, garlic, or red pepper flakes until it perfectly suits your palate.
- Make Chimichurri Ahead of Time: The chimichurri can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. In fact, the flavors often deepen and meld even better after a day or two.
- Pat Steak Dry Before Cooking: Removing excess moisture from the surface of the steak is crucial for achieving that beautiful, crispy, seared crust. Wet meat steams instead of sears.
- Slice Against the Grain: This is perhaps the most important tip for flank steak. Look closely at the muscle fibers and cut perpendicularly to them. This shortens the fibers, making the meat much more tender to chew.
What to Serve With Your Flank Steak
Simple Sides that Complement the Flavors
The vibrant basil chimichurri means you don’t need complicated sides. A simple green salad with a light vinaigrette is always a winner. Roasted asparagus or green beans tossed with a little lemon zest also pair beautifully.
Vegetable Pairings for a Complete Meal
For a heartier meal, consider serving alongside grilled corn on the cob (perhaps with a slather of the extra chimichurri!), roasted bell peppers, or a medley of sautéed zucchini and cherry tomatoes. The fresh, bright flavors of these vegetables will perfectly complement the steak.
Carbohydrate Options
To round out the meal, offer a side of fluffy couscous, quinoa, or classic roasted potatoes. A simple serving of crusty bread is also fantastic for soaking up any extra chimichurri! For an authentic touch, try a side of frijoles negros (black beans). For more inspiration, check out this external resource on Food Network’s best easy side dishes.
Storing and Reheating Your Leftovers
Proper Storage for Cooked Flank Steak
Store any leftover cooked flank steak in an airtight container in the refrigerator for up to 3-4 days. Though it is best when fresh, proper storage helps maintain its quality.
Reheating Flank Steak Safely
Reheating flank steak can be tricky as it often dries out. For best results, slice the steak thinly if not already done, and gently reheat it briefly in a pan over medium-low heat with a splash of beef broth or water, just until warmed through. Alternatively, microwave on a low setting in short bursts. Avoid high heat, as it will make the steak tough.
Chimichurri Storage
The basil chimichurri can be stored in an airtight container in the refrigerator for up to 5 days. You might notice the basil oxidizing slightly and turning a bit darker, but the flavor will still be fantastic. Give it a good stir before serving.
Frequently Asked Questions
Can I use a different cut of beef?
How long can I marinate the flank steak?
Can I make the chimichurri without a food processor?
Is this recipe spicy?
Flank Steak with Basil Chimichurri
- Total Time: 19 minute
- Yield: 4 servings
Description
Discover how to make the best flank steak with vibrant basil chimichurri. This step-by-step recipe guarantees a flavorful, tender steak every time. Enjoy the perfect balance of savory beef and fresh, zesty sauce.
Ingredients
- 1.5–2 lbs flank steak
- For the Steak Marinade:
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- For the Basil Chimichurri:
- 2 cups fresh basil leaves, packed
- 1/2 cup fresh cilantro
- 1/4 cup fresh parsley
- 4–5 cloves garlic, roughly chopped
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (or to taste)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: Juice of 1/2 lime
Instructions
- 1. Prepare the Marinate: In a shallow dish or zip-top bag, combine olive oil, red wine vinegar, minced garlic, salt, and pepper. Add flank steak, ensuring it’s coated. Marinate for 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- 2. Craft the Chimichurri: In a food processor, combine basil, cilantro, parsley, garlic, red wine vinegar, red pepper flakes, salt, and pepper. Pulse until finely chopped. With the machine running, slowly drizzle in extra virgin olive oil until combined. Taste and adjust seasoning. Add lime juice if desired.
- 3. Cook the Steak: Remove steak from marinade and pat dry. Heat a heavy-bottomed pan or grill to medium-high heat. Sear steak 4-6 minutes per side for medium-rare, or longer for desired doneness (130-135°F internal temperature).
- 4. Rest and Slice: Transfer cooked steak to a cutting board, tent with foil, and rest for 5-10 minutes. Slice thinly against the grain. Serve immediately, generously topped with basil chimichurri.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes