Flank Steak with Chimichurri Sauce

Until a couple months ago I hadn't eaten a steak since I was about 5 years old. I know...crazy, right? My husband pointed out that if I'm going to have a blog about food, I have to expand my culinary horizons to include more than just chicken. He was right! I realized I'm secretly a steak lover and I've been trying to make up for lost time ever since. I came across this recipe for Flank Steak with Chimichurri Sauce and thought I'd give it a try. I served it to a couple of our good friends at a dinner party and everyone agreed it was fabulous! Try it with mashed potatoes and corn on the cob. I loved the Chimichurri sauce so much I ended up spooning it onto my potatoes. This is a must try recipe!

Flank Steak with Chimichurri Sauce Recipe

From Julia's Album

Chimichurri Sauce Ingredients:
1 large bunch parsley, washed and rinsed
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
5 cloves garlic
1 tsp. crushed red pepper flakes
1/2 tsp. cumin
1/ 4 tsp. salt

Combine all ingredients in food processor and blend until finely chopped. Spoon into a small bowl. Set aside to serve with flank steak.

Ingredients for Flank Steak:
1 lb. flank steak
1/4 tsp. parsley
1/4 tsp. cumin
1/4 tsp. coriander
1/4 tsp. paprika
1/4 tsp. basil
1/8 tsp. hot chili powder
1/4 tsp. salt
1/4 tsp. pepper
3 cloves garlic, minced
1/4 cup extra virgin olive oil

Combine spices together in a small bowl. Rub spice mixture on both sides of the flank steak. Cover and refrigerate for about an hour. Preheat oven to 425 degrees. Heat olive oil in a large cast iron skillet over medium-high heat or until oil is very hot. Sear flank steak on for about 4 minutes on each side. Place cast iron skillet into oven to continue cooking the flank steak for about 5-10 minutes or until cooked according to taste. Place flank steak onto large platter and slice across the grain into thin strips. Serve with Chimichurri sauce.