Pan Seared Vacio and Chimichurri

Pan-Seared Flank Steak with Chimichurri Sauce Argentinian style dinner that you can make at home! Flank steak is cooked in lots of spices, then topped with a spoonful of Chimichurri sauce. You don’t need much sauce for each serving, because it has a pretty strong flavor. Joe loves to serve the thin strips of flank steak over mashed potatoes.

Serving Size: 4


 Chimichurri sauce:
 3 cups fresh parsley , washed and rinsed, chopped (you can also use spinach instead or mix both)
 ⅓ cup olive oil
 2 tablespoons balsamic vinegar
 5 garlic cloves
 1 teaspoon crushed red pepper
 ½ teaspoon cumin
 ½ teaspoon salt
 Ingredients for flank steak:
 1 pound flank steak
 ¼ cup olive oil
 ¼ teaspoon parsley
 ¼ teaspoon sage
 ¼ teaspoon cumin
 ¼ teaspoon curry
 ¼ teaspoon paprika
 ¼ teaspoon basil
 ¼ teaspoon chili powder
 ¼ teaspoon coriander
 3 cloves garlic chopped
 salt and pepper


 How to make Chimichurri sauce:
 Place all ingredients for the sauce in the food processor and blend for about 4 minutes until you get a pesto-like sauce.
  Using a spatula, transfer the sauce into a bowl. Add more parsley (or spinach) if needed.
 How to cook Vacio:
 Mix all spices together in a small bowl. Rub spices on both sides of flank steak, scatter chopped garlic over steak.
 Heat a large skillet on high heat until very hot, add 2 tablespoons olive oil (it should sizzle). Add flank steak (with spices and garlic) and sear it on high heat about 4 minutes on one side. Flip it over, add 2 more tablespoons of olive oil, and sear 4 minutes on another side.
 Cover the skillet with the lid – let the flank steak rest, covered, for about 5 or 8 minutes.
 Transfer cooked flank steak onto the large platter and slice it into thin strips, against the grain.
 Place strips of flank steak in the middle of each plate, top with a spoonful of Chimichurri sauce and Enjoy!