Chimichurri Steak
Ingredients
Chimichurri Sauce
-
1
bunch
fresh parsley
-
½
cup
fresh cilantro leaves
-
¼
cup
fresh oregano leaves
-
4
cloves
garlic
-
3
tablespoons
white vinegar
-
¼
teaspoon
ground cumin
-
¼
teaspoon
red chili flakes
-
½
cup
olive oil
Steak
-
2
pounds
flank steak
-
¼
cup
minced fresh cilantro
-
¼
cup
fresh lime juice
-
to taste
salt
-
to taste
freshly ground black pepper
-
2
tablespoons
olive oil
Instructions
- Make the chimichurri sauce by blending parsley, cilantro, oregano, garlic, vinegar, cumin, and pepper flakes in a food processor until finely chopped.
- Scrape down the sides and slowly drizzle in olive oil while the motor is running until a thick sauce forms.
- Season the chimichurri with salt and pepper to taste and set aside.
- For the steak, combine flank steak, cilantro, and lime juice in a large bag and marinate for 30 minutes.
- Pat the steak dry and season with salt and pepper.
- Heat oil in a skillet over medium-high heat and cook the steak until browned on both sides, about 3 to 5 minutes each side.
- Let the steak rest for 5 minutes before slicing against the grain and serving with chimichurri sauce.
Nutrition Facts (estimated)
Servings
4
Calories
520
Total fat
41g
Total carbohydrates
5g
Total protein
31g
Sodium
89mg
Cholesterol
85mg
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