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.
Ingredients
• 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
Instructions
• 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!
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