Chimichurri Flank Steak

I am a sucker for anything herbaceous and fresh tasting! This chimichurri recipe served with succulent flank steak is a weeknight go-to in my household. It looks fancy but is super simple and easy to do. I like to serve the steak with green beans, broccoli or some other crunchy veggie as well as crispy skillet potatoes. Can't you just smell the yumminess?!

Let's dive-in!

Makes about 2 cups For the chimichurri:

1 cup extra virgin olive oil

1/2 cup red wine vinegar

4 tablespoons fresh lime juice (about 2 limes)

A whole head of garlic (peeled)

1/2 tablespoon coarse salt

1/2 tablespoon ground pepper

2 bunches parsley chopped from stems

1/2 tablespoon garlic powder

1/2 tablespoon onion powder

1 teaspoon sugar

1 dash of crushed red pepper

For the flank steak:

1 - 2 lbs flank steak

1/2 cup of chimichurri sauce for marinade

1 tsp coarse salt

1 tsp ground black pepper

1. Combine all of the chimichurri ingredients into a blender. Puree the chimichurri until thoroughly blended, about 2 minutes.

2. Place the flank steak in a casserole dish (I use a 9x13) and cover with salt and pepper on each side.

3. Pour 1/2 cup of the chimichurri over the flank steak and flip over to coat both sides.

4. Cover flank steak with plastic wrap and place in the fridge for at least 4 hours.

5. To cook the flank steak you can either use a cast-iron skillet or the grill. I find the grill to be a more flavorful way of preparing the steak but sometimes it's snowing and I don't want to use the grill! For the grill: Heat grill to 500 degrees then reduce to 400. Place the full steak on the grill and let sear on each side for about 4 minutes. This will give you medium-rare. For the cast-iron: Depending on how large your cast-iron is, you may need to cut the flank steak in half. Heat the cast-iron skillet with a small amount of extra virgin olive oil and heat on medium. Once hot, add the steak and sear on each side about 4 minutes.

6. Slice the steak and serve with the remainder of the chimichurri. Can be served with green beans and crispy skillet potatoes to round out the meal. Enjoy!