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.
Never.
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.
Damnit. *wah-wah*
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!
Flank Steak with Basil Chimichurri
Ingredients
- 2 1/2 lbs. flank steak (I cut mine into quarters)
- Coarse sea salt - for "sweating"
- 1 1/2 cups fresh basil leaves
- 1/4 cup olive oil - You'll need more later for searing the steaks
- 2 tbsp white wine vinegar
- 1 tsp sea salt
- 1 tbsp pepper
- 1 tbsp garlic, minced
- 2 tbsp lime juice
- 1 tsp red pepper flakes
- 1-2 splashes of Moore's Original Marinade, or soy sauce*
Instructions
- Sprinkle the steaks with salt and let them rest until both sides are sweating, about 20-30 minutes on each side.
- Put the wine through pepper flakes in a food processor and pulse until smooth; refrigerate until the steaks are ready.
- Rinse the steaks thoroughly, and pat dry.
- Heat a generous drizzle of olive oil over high heat in a cast iron skillet and add steaks; splash with Moore's.
- Sear for 2-3 minutes on each side at a time, until desired doneness.
- Serve with Chimichurri.
Notes
*Moore's is a steak marinade found in most grocery stores. Soy sauce would be a great alternative.
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Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 672Total Fat: 38gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 222mgSodium: 795mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 75g
The provided nutrition calculated may not always be accurate.
Here’s your pinnable!
This Post Has 7 Comments
Not sure what Moores Marinade is but the basil sauce over a grilled flank steak is surely a winner!
So much yum going on here.
I want this for dinner tonight
O h wow that sounds great and looks even better
Now I love love flank steak and w/this chimichurri, hollee cow!! I’ll be making this, luv! xo
So much yum on this! I love ordering steak w/ chimichurri when we are out, but I’m not really sure why I haven’t made it at home…I need to fix this, obviously!!
It’s SO good, NIchole! Thanks so much for stopping by 🙂