Cumin Pepper Flank Steak with Horseradish Chimichurri
Elevate your dinner game with this bold and flavorful Cumin Pepper Flank Steak with Horseradish Chimichurri. Perfectly seared flank steak is seasoned with a smoky blend of cumin, cracked black pepper, and kosher salt, creating a robust crust that pairs beautifully with the zesty kick of the horseradish chimichurri. This vibrant sauce, made with fresh parsley, cilantro, garlic, and a tangy splash of red wine vinegar and lemon juice, brings a herbaceous and slightly spicy counterbalance to the rich, savory steak. Quick to prepare and bursting with layers of flavor, this dish is ideal for weeknight grilling or impressing guests at your next dinner party. Serve it sliced thin against the grain with a generous drizzle of chimichurri or keep it on the side as a dipping sauce for a steak night that’s anything but ordinary.
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Recipe Information
Ingredients
- 1.5 lbs flank steak
- 2 tsp ground cumin
- 1.5 tsp freshly cracked black pepper
- 1 tsp kosher salt
- 2 tbsp olive oil
- 1 cup fresh parsley
- 0.5 cup fresh cilantro
- 2 cloves garlic cloves
- 2 tbsp prepared horseradish
- 2 tbsp red wine vinegar
- 0.25 cup extra virgin olive oil
- 0.5 tsp crushed red pepper flakes
- 1 tbsp lemon juice
Instructions
Start by preparing the steak. In a small bowl, combine the ground cumin, cracked black pepper, and kosher salt.
Rub the spice mixture evenly over both sides of the flank steak, then drizzle the olive oil over the steak to coat. Set aside to marinate while you prepare the chimichurri.
For the horseradish chimichurri, finely chop the parsley, cilantro, and garlic cloves. Place them in a medium bowl.
Stir in the prepared horseradish, red wine vinegar, extra virgin olive oil, crushed red pepper flakes, and lemon juice. Mix well to combine and taste for seasoning. Adjust with additional salt or vinegar if needed. Set aside.
Preheat a grill or cast-iron skillet over medium-high heat. Once hot, add the flank steak and cook for 5-6 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Remove the steak from the grill or pan and let it rest on a cutting board for 5-7 minutes to redistribute the juices.
Slice the steak thinly against the grain for maximum tenderness.
Serve the sliced steak topped with generous dollops of the horseradish chimichurri, or serve the chimichurri on the side for dipping.
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.1 g | 254% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 16.2 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3387 mg | 147% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.0 g | ||
| Protein | 201.8 g | 404% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 209 mg | 16% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 2716 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
