South American Flank Steak
Elevate your steak night with this vibrant and flavor-packed South American Flank Steak recipe! Marinated in a zesty chimichurri sauce made with fresh parsley, cilantro, garlic, red wine vinegar, and a touch of lime juice, this tender cut of beef is infused with bold, herby goodness. A hint of red chili flakes and ground cumin adds a subtle kick, while grilling over high heat gives it a smoky, charred finish. This quick-to-prep dish (ready in under 35 minutes of active time) is perfect for dinner parties or weeknight meals. Serve it sliced thinly against the grain and drizzled with the reserved chimichurri sauce for an unforgettable South American-inspired feast. Keywords: South American flank steak, chimichurri sauce, grilled steak, marinated steak recipe, steak dinner ideas.
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Recipe Information
Ingredients
- 1 pound flank steak
- 1 cup fresh parsley
- 0.5 cup fresh cilantro
- 4 pieces garlic cloves
- 3 tablespoons red wine vinegar
- 0.5 cup olive oil
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 1.5 teaspoons salt
- 0.75 teaspoon black pepper
- 2 tablespoons lime juice
Instructions
Begin by preparing the chimichurri marinade. In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red chili flakes, ground cumin, salt, black pepper, and lime juice. Blend until the mixture is smooth but still slightly coarse for texture.
Set aside half of the chimichurri sauce to use as a topping for the cooked steak. Place the remaining half in a large zip-top bag or shallow dish.
Add the flank steak to the bag or dish, ensuring it is fully coated in the marinade. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
When ready to cook, remove the steak from the refrigerator and let it come to room temperature, about 20 minutes.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the steak from the marinade and allow any excess to drip off. Place the flank steak on the hot grill and cook for approximately 5-6 minutes per side for medium-rare, or longer if desired.
Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain to ensure tenderness.
Serve the steak with the reserved chimichurri sauce drizzled on top or on the side.
Nutrition Facts
Calories |
2186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.8 g | 227% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5266 mg | 229% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 1.7 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 163 mg | 13% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2068 mg | 44% | |
*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.
