Ingredients
Scale
- 1 lb flank steak
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 cup fresh parsley, chopped
- 2 tbsp olive oil (for chimichurri)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and pepper, to taste (for chimichurri)
Instructions
- In a bowl, combine parsley, 2 tablespoons olive oil, garlic, oregano, and red pepper flakes. Season with salt and pepper. Stir well and set aside.
- Preheat your grill or skillet over medium-high heat. Rub the flank steak with 1 tablespoon olive oil and season generously with salt and pepper.
- Grill the steak for 4-5 minutes per side for medium-rare or until your desired doneness is reached.
- Let the steak rest for 5 minutes. Slice thinly against the grain and drizzle with chimichurri sauce.
Notes
Let the steak come to room temperature before cooking for even cooking. Use fresh herbs for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg