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