Description
Make a delicious one-pan chimichurri steak in just 15 minutes. This quick recipe is perfect for a weeknight dinner, offering a burst of Latin flavor with minimal effort.
Ingredients
Scale
- 1 pound flank steak
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- For the Chimichurri:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
Instructions
- Pat the flank steak dry with paper towels. Season generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Sear the steak for 3-4 minutes per side for medium-rare, or longer for your desired doneness. Remove the steak from the skillet and let it rest.
- While the steak rests, prepare the chimichurri. In a small bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, 1/2 cup olive oil, and red pepper flakes.
- Season the chimichurri with salt and pepper to taste.
- Slice the rested steak against the grain.
- Serve the sliced steak topped with a generous spoonful of chimichurri.
Notes
- For a spicier chimichurri, add more red pepper flakes.
- You can substitute any other cut of steak like skirt steak or sirloin.
- Ensure your skillet is hot before adding the steak for a good sear.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Latin American
Nutrition
- Serving Size: 4 ounces steak with 2 tablespoons chimichurri
- Calories: Approximately 350-400
- Sugar: Less than 2g
- Sodium: Approximately 200-300mg (depending on salt added)
- Fat: Approximately 25-30g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 17-20g
- Trans Fat: 0g
- Carbohydrates: Approximately 5-7g
- Fiber: Approximately 1-2g
- Protein: Approximately 25-30g
- Cholesterol: Approximately 70-80mg