Flank Steak with Basil Chimichurri is an easy recipe using an easy to find, lean cut of beef. Chimichurri is an uncooked Argenitian sauce traditionally made with parsley and/or cilantro, garlic, olive oil and vinegar. In this version, basil is used instead to make a bright, flavorful sauce with just a slight difference in flavor and aroma.
Do you need a good flank steak recipe, especially with an amazing chimichurri?
I got you.
Don’t get me wrong – I love me some tacos – trust me. However, Cinco de Mayo comes around yearly, so let’s venture out, kids.
There’s no need in plain assedness.
Ok, so I’ve never in my life made Chimichurri, which apparently is a sauce that originates from Argentina and made primarily of parsley, garlic, oil and vinegar, etc.
So, because I’ve been curious about it for a while, I decided I was making it today.
Then, I realized I was out of parsley.
Oh, wait, I have basil!
But would it work the same?
Well, that would be hell to the yes.
It ended up tasting like a damn love song.
Like, a really, really good one.
This is some serious flavor; as a matter of fact, I had no idea how insanely beautiful it would be.
I’m not kidding; I didn’t even anticipate shooting photos.
But, damnit, it’s THAT GOOD.
And guess what? Both Mark and Brantley ate it; both being haters of sauces, condiments, etc. They’re just plain ass eaters. Mark likes to say he just wants regular ass food. AKA – plain assedness.
So unfortunate. Anyway, I’m glad they enjoyed it.
I do like to sear my steaks on high, but you don’t have to.
Now, another method I like to use is searing the shit out of them on each side, then putting them in a 500 degree oven for about 2-3 minutes. This pulls the carbs from the center, resulting in a tender piece of beef.
I like mine medium, but sometimes I do like a medium rare steak, depending on the cut.
Here’s your printable!
Here’s your pinnable!