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Marinated Flank Steak with Chimichurri Sauce | Fresh is Best

July 8, 2017




Marinated Flank Steak with homemade Chimichurri Sauce


1⁄4 cup red wine vinegar
1 tablespoon soy sauce
1 teaspoon Dijon mustard 1 lemon, juiced
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder

1 tablespoon onion powder

1 to 2 lbs flank steak


Chimichurri Sauce

1/4 cup red wine vinegar
1 teaspoon kosher salt, plus more to taste 1 teaspoon pepper, plus more to taste
3 garlic cloves, minced
1 shallot, finely chopped
1/2 teaspoon red pepper flakes (optional) 1/2 cup fresh cilantro, minced
1/2 cup fresh flat-leaf parsley, minced
2 tablespoons fresh oregano, minced
1 lemon, juiced
1/2 cup Olive Oil, divided



In bowl, whisk together the marinade ingredients: red wine vinegar, soy sauce, mustard, lemon juice, salt, pepper, garlic powder, and onion powder. Rub and pour the marinade on the flank steak, cover, and refrigerate overnight or for at least 30 minutes.


In a blender or food processor, combine red wine vinegar, salt, garlic, shallot, red pepper flakes, cilantro, parsley, oregano, and lemon juice. Pour 1⁄4 cup olive oil over mixture; blend until it turns into a sauce. Pour Chimichurri into a bowl and whisk in the remaining 1⁄4 cup olive oil. Season with salt and pepper to taste.


Once, the Flank steak has been marinated, allow the steak to come to room temperature. In a cast-iron skillet, sear flank steak on both sides, about 4 minutes each side. Transfer skillet to preheated oven and turn on the broiler. Allow the steak to cook under the broiler for 2 to 3 minutes or until cooked to your desired temperature (115 to 120°F for rare steak, 120 to 125°F for medium-rare steak, 130 to 135°F for medium steak, and 140 to 145°F for medium-well steak). Let the meat rest for 5 minutes before slicing against the grain and serving alongside some Chimichurri sauce. 

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© 2015 The Whole ELchilada

Private Chef Services - New York City

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