Perfectly Pan Seared Chimichurri Flank Steak

Chimichurri Flank Steak is a great choice of meat that is flavorful and diverse for a variety of meals. It’s one of the rare cuts of beef that cooks great indoors or out. Pan searing this steak is quick and easy with minimal prep time.

CHIMICHURRI RECIPE FOR STEAK MARINADE Step one: Combine the olive oil, vinegar, parsley, cilantro, garlic, red pepper flakes, lemon juice, and cumin in a food processor until smooth. Add salt and pepper to taste. Place in a storage container in the fridge or set aside until steak is ready to serve.

Step two: In a small bowl, combine the marinade with olive oil, lime juice, and chopped garlic.

Step three: Place marinade and steak into a air tight container, making sure to coat the steak well. Place in refrigerator to marinate at least one hour, overnight if possible.

HOW TO PAN SEAR A STEAK WITH CHIMICHURRI Step one: Start with a very hot skillet, medium high heat.

Step two: After it heats up, lightly coat the indoor grill with olive oil or a nonstick spray.


Step three: Cook flank steak for 3-4 minutes before turning it. Look for the dark brown almost black charred look before turning.

Step four: Continue to cook for additional 3-4, depending the thickness your cut of meat.

Step five: Remove from the grill and place on a cutting board. Let the meat rest for 10 minutes before slicing to allow the juices to distribute.


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