Chimichurri Flank Steak

Chimichurri Flank Steak

Chimichurri Flank Steak

1 1/2-2 pound flank steak
Chimichurri Sauce
2 tablespoons fresh garlic peeled
1/2 cup fresh parsley
1/4 cup fresh cilantro
And many more.

  • First of all. Make the chimichurri: In a food processor, add the garlic. Pulse until minced. Add fresh parsley and cilantro and pulse until finely chopped. Add remaining chimichurri sauce ingredients and pulse until well combined. Set aside.
  • And now, Marinate the steak: If the steak is large, about 2 pounds, or too big to fit into your skillet, cut it down the middle now. Make sure to cut against the grain (See Tips section in post content for help). Place steaks in a large baking dish or plastic food storage bag and add 1/3 cup chimichurri. Turn to coat. Marinate for at least 30 minutes, preferably 1-2 hours.
  • Step 03, Sear the steaks: Heat a large cast iron skillet over medium-high heat for about 3 minutes. Remove steaks from chimichurri and scrape off excess marinade. Pat dry and sprinkle with a modest amount of salt.
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