Flank Steak with Chimichurri Sauce

This will feed 4-6 hungry adults. Easy to cut recipe in half for for two and probably still have leftovers. (this doesn’t happen at our house, but for people with better self control- you can probably count on enough for lunch the next day.) Perfect for a weeknight or your Saturday dinner party.



  1. For the Flank Steak-
  2. Bring the meat to room temperature
  3. Tenderize both sides with the meat tenderizer.
  4. Season generously with kosher salt and fresh ground pepper.
  5. Once seasoned and tenderized- let sit 20 minutes (or if you are bathing kids and doing homework in the midst of dinner prep- it can sit for an hour- no biggie.)
  6. Heat a cast iron skillet - (DO NOT attempt this in a non stick) over medium high heat. You are going to get this smoking (literally) hot!
  7. Cook the meat- about 3-5 minutes on each side until it has a slight caramelization on each side. Keep it medium rare.
  8. Remove from the pan to a carving board and allow to rest about 5 minutes.
  9. Sprinkle with flake salt
  10. Slice against the grain in very thin strips. (about 1/8 inch)
  11. For the Chimichurri
  12. Roughly chop the red onion, garlic and herbs. (Let the blender do most of the work)
  13. Combine in blender with the lime juice, vinegar, tiny pinch smoked paprika, pinch of salt and pepper.
  14. While the blender is running, drizzle in the olive oil.
  15. Let it sit for a couple minutes to allow the flavors all get acquainted with one another.
  16. Then, season with a little more salt and pepper if needed.
  17. Voila! Couldn't be easier and your friends will be impressed!