Description
Create a delicious Flank Steak with Basil Chimichurri with this step-by-step guide for best flavor. This dish offers a tender steak bursting with savory notes, perfectly complemented by a vibrant, herbaceous chimichurri that awakens the palate.
Ingredients
- 1.5 lbs flank steak
- For the Marinade:
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of red pepper flakes (optional)
- For the Basil Chimichurri:
- 1 cup fresh basil leaves, packed
- 1/2 cup fresh parsley leaves (optional, but good)
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Prepare the Flank Steak Marinade: In a shallow dish or resealable bag, combine olive oil, red wine vinegar, minced garlic, dried oregano, salt, pepper, and red pepper flakes. Add flank steak, ensuring it’s fully coated.
- Marinate for Flavor and Tenderness: Refrigerate the steak for at least 1 hour, or ideally 4-6 hours (up to 12 hours).
- Whip Up the Basil Chimichurri: In a food processor or with a sharp knife, finely chop basil, parsley (if using), and garlic. Transfer to a bowl and stir in red wine vinegar, extra virgin olive oil, salt, pepper, and red pepper flakes. Taste and adjust seasoning.
- Cook the Flank Steak to Perfection: Remove steak from the fridge 30 minutes before cooking. Heat a heavy-bottomed skillet or grill to medium-high heat with a tablespoon of oil. Sear steak for 4-6 minutes per side for medium-rare to medium (130-140°F internal temperature).
- Rest, Slice, and Serve: Transfer cooked steak to a cutting board, tent with foil, and rest for 10-15 minutes. Slice very thinly against the grain. Serve immediately, topped generously with Basil Chimichurri.
- Prep Time: 20 mins
- Cook Time: 15 mins