Cook this easy flank steak recipe in no time. The marinade takes minutes to put together, and the chimichurri sauce is just as quick. The steak is melt-in-your-mouth delicious and fork-tender. All of this from the stovetop too!
In a medium mixing bowl, mix together all ingredients and set aside.
Remove flank steaks from the package and trim any fat or connective tissue.
Place the steaks and marinade in your leak-proof container for a minimum of 2 hours, or even overnight.
Cooking
Remove the marinated flank steaks from the refrigerator 1 hour before cooking. Let sit at room temperature.
Heat your skillet on medium-high heat and add a couple of tablespoons of canola oil.
Pan fry flank steak for about 3 minutes, flip over and cook for another 3 minutes until you just about reach medium rare which is 140 degrees Fahrenheit. Use a meat thermometer to check for the correct temperature.
Remove from heat, tent with aluminum foil, and let rest 10 minutes. During the resting phase, the steak will continue cooking to 145 degrees Fahrenheit, the recommended temperature for flank steak. Cooking times will vary depending on thickness, so adjust accordingly.
How to cut a flank steak isn't too difficult. Just take the rested meat, and slice ¼ inch pieces against the grain. You can tell what way the grain is going by reading the muscle fibers. You want to cut perpendicular.
Chimichurri
Place all ingredients in a blender or food processor except for the olive oil.
Blend ingredients and slowly drizzle in oil until emulsified. Set aside.
Notes
Allow marinade to sit for at least 15 minutes so all the flavors bloom and become infused.
If you want an alternative to the flank steak you can also use skirt steak or London broil (top sirloin).
The best way to cook flank steak indoors is on the stovetop. If you cook it in the oven you risk the chance of overcooking.
The best flank steak temp is anywhere from rare to no more than medium rare otherwise the meat will be too chewy or tough.