Name: Delicious Flank Steak with Basil Chimichurri
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: For the Flank Steak:; 1.5-2 lbs flank steak; 2 tbsp olive oil; 2 tbsp red wine vinegar; 4 cloves garlic, minced; 1 small shallot, finely chopped; 1 tbsp soy sauce (or tamari); 1/2 tsp red pepper flakes (optional); Salt and freshly ground black pepper, to taste; For the Basil Chimichurri:; 2 cups fresh basil leaves, packed; 4 cloves garlic, minced; 1/4 tsp red pepper flakes; 1/2 tsp dried oregano (optional, or 1 tsp fresh); 3 tbsp red wine vinegar; 1 tbsp fresh lemon juice; 1/2 cup extra virgin olive oil; Salt and freshly ground black pepper, to taste

Description

Master the art of perfectly seared flank steak, tender and juicy, crowned with a vibrant, herbaceous basil chimichurri. This impressive dish is surprisingly simple to make and packed with incredible flavor.

Ingredients

For the Flank Steak:
1.5–2 lbs flank steak
2 tbsp olive oil
2 tbsp red wine vinegar
4 cloves garlic, minced
1 small shallot, finely chopped
1 tbsp soy sauce (or tamari)
1/2 tsp red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
For the Basil Chimichurri:
2 cups fresh basil leaves, packed
4 cloves garlic, minced
1/4 tsp red pepper flakes
1/2 tsp dried oregano (optional, or 1 tsp fresh)
3 tbsp red wine vinegar
1 tbsp fresh lemon juice
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Flank Steak: Trim any silver skin from the flank steak. Score both sides of the steak in a shallow crisscross pattern (about 1/8 inch deep, 1 inch apart).
2. Make the Marinade: In a bowl, whisk together 2 tbsp olive oil, 2 tbsp red wine vinegar, 4 minced garlic cloves, chopped shallot, soy sauce, and red pepper flakes (if using).
3. Marinate the Steak: Place the steak in a zip-top bag or shallow dish. Pour the marinade over, ensuring it’s coated. Refrigerate for at least 2 hours, or up to 12 hours.
4. Prepare the Basil Chimichurri: In a food processor, combine basil, 4 minced garlic cloves, red pepper flakes, oregano (if using), 3 tbsp red wine vinegar, and lemon juice. Pulse until finely chopped. Gradually drizzle in 1/2 cup olive oil while pulsing until just combined. Season with salt and pepper. Set aside.
5. Cook the Steak: Remove steak from marinade and pat thoroughly dry. Season liberally with salt and pepper. Heat a cast iron skillet over high heat until smoking. Add 1 tbsp high-smoke-point oil. Sear steak for 3-5 minutes per side for medium-rare (130-135°F internal temperature).
6. Rest, Slice & Serve: Transfer steak to a cutting board, tent with foil, and rest for 10-15 minutes. Slice thinly against the grain. Serve immediately with generous dollops of basil chimichurri.

Prep Time: 20 mins
Cook Time: 15 mins