Flank Steak With Chimichurri Sauce | A Sweet Pea Chef

Heat the oil in a large skillet over high heat.

Generously season the flank steak with Kosher salt and black pepper.

Once the oil is hot, add the flank steak and cook on high for 3 to 4 minutes until well browned.

Flip the flank steak and cook an additional 3 to 4 minutes until well browned again.

Remove the steak from heat and set it on a cutting board.

Cover the steak with tinfoil and let it rest for 5 minutes to allow juices to redistribute.

While the steak is resting, prepare the chimichurri sauce by combining Italian parsley, cilantro, red onion, jalapeno, lime juice, garlic, Kosher salt, ground cumin, and coriander seeds into a blender.

Pulse the mixture until chopped.

Add olive oil to the blender and purée until the consistency is smooth, which should take about 1 minute.

Slice the steak into thin slices across the grain and drizzle with chimichurri sauce.

Equipment Needed

Spice Level:

Dietary