• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Julia's Album

I make lots of dinner recipes

  • Pasta
  • Chicken
  • Seafood
  • PRESS
  • About
  • Facebook
  • bloglovin
  • Instagram
  • Pinterest
  • Twitter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Pasta Chicken

Pan-Seared Flank Steak with Chimichurri Sauce

Published: Mar 13, 2013 | 15 Comments

Jump to Recipe Print Recipe

Pan-Seared Flank Steak with Chimichurri Sauce – Argentinian style dinner that you can make at home! Flank steak is cooked in lots of spices, then topped with a spoonful of Chimichurri sauce. You don’t need much sauce for each serving, because it has a pretty strong flavor. I love to serve the thin strips of flank steak over mashed potatoes.

Flank steak and Chimichurri sauce

Before I tried this Argentinian sauce, I’ve never taken the steak covered in a green-colored sauce seriously. Steak served in a red, wine-based sauce (or some sort of demi-glace)? Bring it on. Steak smothered in something green and garlicky? I did have some initial reservations about that. Well, what do you know, the pan-seared flank steak with Chimichurri sauce is now one of my favorite ways to eat steak. I’ve introduced this dish to several other people in my life: my husband, in-laws, friends (none of them ever had a steak with Chimichurri sauce before), and each time I encountered the same reaction: a little skepticism about green sauce turned into curiosity to try something different on steak, and next thing you know everybody is in love with this dish.

Chimichurri sauce is actually a very popular traditional Argentinian sauce, widely used with grilled steak, chicken and other meats. If you’ve never tried it, you will be pleasantly surprised to discover the whole new array of flavors that you can serve with your steak.

Flank steak and Chimichurri sauce

Another reason I highly recommend flank steak with this sauce is because it’s so easy to make! To make Chimichurri sauce, you just place all ingredients in the food processor and that’s it! To prepare the flank steak, you just use a grill or sear it on high heat on stove top in spices for a total of 10 minutes – and it’s done! This is my go-to dish during the weekdays, when I have a lot of work to do during the day and don’t have time to fuss in the kitchen in the evening.

Flank steak is also one of the cheapest steak cuts, and when it’s spiced up as in this recipe and served with this green sauce – it becomes a very tasty and good-looking meal without a lot of strain on your wallet.

To make Chimichurri sauce I use fresh parsley.  You can also use fresh spinach (washed and rinsed) in place of parsley.

Flank steak and Chimichurri sauce

Flank steak and Chimichurri sauce

Flank steak and Chimichurri sauce

Flank steak and Chimichurri sauce

Flank steak and Chimichurri sauce

flank steak with chimichurri sauce
Print
Pan-Seared Flank Steak with Chimichurri Sauce
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Pan-Seared Flank Steak with Chimichurri Sauce.    Chimichurri sauce is a very popular traditional Argentinian sauce, widely used with grilled steak, chicken and other meats. 

Course: Main Course
Cuisine: Argentinian
Servings: 4 people
Calories: 466 kcal
Author: Julia
Ingredients
Chimichurri sauce:
  • 1 cup fresh parsley , washed and rinsed, chopped
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 5 garlic cloves
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
Ingredients for flank steak:
  • 1 pound flank steak
  • 1/4 cup olive oil
  • 1/4 teaspoon parsley
  • 1/4 teaspoon sage
  • 1/4 teaspoon cumin
  • 1/4 teaspoon curry
  • 1/4 teaspoon paprika
  • 1/4 teaspoon basil
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon coriander
  • 3 cloves garlic chopped
  • salt and pepper
Instructions
How to make Chimichurri sauce
  1. Place all ingredients for the sauce in the food processor and blend for about 4 minutes until you get pesto-like sauce. Using spatula, transfer sauce into a bowl.

How to cook flank steak
  1. Mix all spices together in a small bowl. Rub spices on both sides of flank steak, scatter chopped garlic over steak.

  2. Heat a large skillet on high heat until very hot, add 2 tablespoons olive oil (it should sizzle). Add flank steak (with spices and garlic) and sear it on high heat about 4 minutes on one side.  Flip it over, add 2 more tablespoons of olive oil, and sear 4  minutes on another side.  

  3. Cover the skillet with the lid – let the flank steak rest, covered, for about 5 or 8 minutes.

  4. Transfer cooked flank steak onto the large platter and slice it into thin strips, against the grain.

  5. Place strips of flank steak in the middle of each plate, top with a spoonful of Chimichurri sauce. 

Nutrition Facts
Pan-Seared Flank Steak with Chimichurri Sauce
Amount Per Serving
Calories 466 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 6g38%
Cholesterol 68mg23%
Sodium 375mg16%
Potassium 521mg15%
Carbohydrates 6g2%
Sugar 2g2%
Protein 25g50%
Vitamin A 1560IU31%
Vitamin C 21.9mg27%
Calcium 60mg6%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Beef, Dinner, Flank steak, Gluten Free, Recipe Published: Mar 13, 2013 15 Comments

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas!

Please leave your comment and STAR RATING in the comments section below

Previous Post: « Apple cinnamon yogurt pancakes
Next Post: Strawberry Apple Tarte Tatin »

Reader Interactions

Comments

  1. Dominique

    Mar 05, 2014 at 7:21 pm

    Just made this tonight and it was WONDERFUL!! I didn’t have the sage so I substituted with Bells seasoning and it came out perfect. Thanks for sharing!!

    Reply
  2. Lauren Starski

    Dec 27, 2013 at 12:14 pm

    I love Chimmichurri sauce! I usually use a skirt steak. Is a flank steak better?? Also I never thought of substituting spinach 🙂
    Thx!

    Reply
    • Julia

      Dec 30, 2013 at 3:35 pm

      Lauren, skirt steak and flank steak are so similar, I think flank steak is leaner than skirt steak but not by much. 🙂 Both steaks should not be cooked more than medium-rare, and they need to be sliced thinly across the grain otherwise the steak would be tough. Love using spinach in Chimichurri sauce! In fact, I make this sauce with spinach most of the time – I like the spinach version better! 🙂

      Reply
      • Debbie

        May 20, 2017 at 6:16 pm

        my sauce is brown, the balsamic turned it all brown. What did I do wrong?

        Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Food blog, dinner recipes, weeknight dinners, chicken dinners, pasta recipesWelcome to my blog where I share easy-to-make weeknight dinner recipes!

Join me here:

Follow Us On PinterestFollow Us On FacebookFollow Us On InstagramFollow Us On Twitter

Footer

Privacy Policy | Terms and Conditions | Disclaimer | About | Featured On

Copyright © 2019 · All Rights Reserved · JuliasAlbum.com

FOODIE PRO THEME BY FEAST DESIGN CO. * POWERED BY THE GENESIS FRAMEWORK