Flank Steak with Basil Chimichurri

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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. But Cinco de Mayo comes around yearly. 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 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 pics.


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, and putting them in a 500 degree oven for about 2-3 minutes.

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

Flank Steak with Basil Chimichurri


  • 2 1/2 lbs. Flank steak (I cut mine into quarters)
  • Coarse 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 tbsp 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


  • Begin with the steaks. Sprinkle the shit out of them with the salt and let them sit until both sides are sweating, about 20-30 minutes each side.
  • Put the rest of ingredients 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.
  • [xyz-ihs snippet="Swoop"]

Here’s your pinnable!

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