Flank Steak With Chimichurri Sauce | Emeril Lagasse Power AirFryer 360 Recipes

Combine the olive oil, sherry vinegar, lime juice, cilantro, basil, marjoram, garlic, and shallots in a bowl.

Pulse until well blended but not puréed.

Add the crushed red pepper, 1/2 tsp. salt, and 1/4 tsp. black pepper and mix to complete the chimichurri sauce.

Transfer 1 cup chimichurri sauce to a nonreactive bowl, cover with plastic wrap, and reserve at room temperature.

Season the steak with 1 tsp. salt and 1/4 tsp. black pepper on each side and place in a resealable plastic bag.

Add the unreserved chimichurri sauce to the bag, seal, and refrigerate for at least 2 hrs. (up to overnight).

Remove the steak from the refrigerator and let it sit for 30 mins. to come to room temperature.

Brush the excess chimichurri sauce off the steak and place on the Pizza Rack.

Select the Airfry setting (400° F/205° C for 18 mins.) and cook until desired doneness is reached.

Let the steak rest for 5–7 mins. before slicing across the grain into thin strips.

Serve with crusty bread and the reserved chimichurri sauce.

Equipment Needed

Spice Level: