Pan-Seared Flank Steak with Chimichurri Sauce

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

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 466kcal

Author Julia

Ingredients

Chimichurri sauce:

3 cups fresh parsley , washed and rinsed, chopped (you can also use spinach instead or mix both)
⅓ cup olive oil
2 tablespoons balsamic vinegar
5 garlic cloves
1 teaspoon crushed red pepper
½ teaspoon cumin
½ teaspoon salt

Ingredients for flank steak:

1 pound flank steak
¼ cup olive oil
¼ teaspoon parsley
¼ teaspoon sage
¼ teaspoon cumin
¼ teaspoon curry
¼ teaspoon paprika
¼ teaspoon basil
¼ teaspoon chili powder
¼ teaspoon coriander
3 cloves garlic chopped
salt and pepper

Instructions

How to make Chimichurri sauce

Place all ingredients for the sauce in the food processor and blend for about 4 minutes until you get a pesto-like sauce. Using a spatula, transfer the sauce into a bowl. Add more parsley (or spinach) if needed.

How to cook flank steak

Mix all spices together in a small bowl. Rub spices on both sides of flank steak, scatter chopped garlic over steak.
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.
Cover the skillet with the lid – let the flank steak rest, covered, for about 5 or 8 minutes.
Transfer cooked flank steak onto the large platter and slice it into thin strips, against the grain.
Place strips of flank steak in the middle of each plate, top with a spoonful of Chimichurri sauce.

Nutrition