Description
This Christmas Flank Steak with Chimichurri Sauce recipe features a tender flank steak marinated in a flavorful blend of spices and lime juice, then topped with a vibrant and herby chimichurri sauce for a festive and delicious holiday meal.
Ingredients
Scale
Marinade:
- 1 ½ pounds flank steak
- ¼ cup oil
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- juice of 1 lime
Chimichurri Sauce:
- ½ cup cilantro
- ½ cup parsley
- ½ onion, diced
- 1 teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
- 1 tablespoon garlic
- ½ teaspoon Italian blend seasoning
- ½ teaspoon crushed red pepper flakes
- ⅓ cup oil
- 2 tablespoons red wine vinegar, or apple cider vinegar
Instructions
- Marinate the steak: In a bowl, mix together oil, chili powder, onion powder, salt, and lime juice. Place the flank steak in a resealable bag or dish, pour the marinade over the steak, cover, and refrigerate for at least 1 hour.
- Make the chimichurri sauce: In a food processor, combine cilantro, parsley, onion, salt, pepper, garlic, Italian seasoning, red pepper flakes, oil, and vinegar. Blend until smooth.
- Grill the steak: Preheat the grill to medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare or to desired doneness. Let it rest for a few minutes before slicing.
- Serve: Slice the steak against the grain and drizzle with chimichurri sauce before serving.
Notes
- For a stronger flavor, marinate the steak overnight.
- Adjust the amount of red pepper flakes in the chimichurri sauce to suit your spice preference.
- This dish pairs well with roasted vegetables or a side salad.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 90 mg