Description
This is an easy Flank Steak With Chimichurri Sauce that is healthy, fast, and super tasty!
Ingredients
- 1 Tablespoon Olive Oil
- 2 pounds Flank Steak (can Also Use Skirt Steak)
- 1 teaspoon Kosher Salt, To Coat Steak
- 1 teaspoon Ground Black Pepper, To Coat Steak
- FOR THE CHIMICHURRI SAUCE:
- ⅓ bunches Fresh Italian Parsley
- ⅓ bunches Fresh Cilantro
- ½ Red Onion, Quartered
- ½ Jalapeno (seeds Removed)
- 2 whole Limes, Juiced
- 1 clove Garlic, Smashed
- 1 teaspoon Kosher Salt (For The Chimichurri Sauce)
- 1 teaspoon Ground Cumin
- ½ teaspoons Coriander Seeds (can Substitute Ground Coriander)
- ½ cups Olive Oil
Preparation
Heat oil in a large skillet over high heat.
Generously season the steak with salt and pepper. Once pan and oil are hot, add steak and cook on high for 3–4 minutes, until well-browned. Flip over and cook an additional 3–4 minutes until well-browned. Remove from heat, set on a cutting board and cover with tin foil for 5 minutes.
While meat is cooking/resting, prepare the Chimichurri Sauce. Combine parsley, cilantro, red onion, jalapeno, lime juice, garlic, salt, cumin, and coriander seeds in a blender. Pulse until the mixture is chopped. Add olive oil and puree until consistency is smooth, about 1 minute.
To serve, slice the steak into thin slices across the grain and drizzle with a generous helping of the sauce. You can also use the sauce for dipping.
