STEAK 16x9.jpg
food

FLAP STEAK WITH CHIMICHURRI SAUCE

Ingredients

  • 1 ½ - 2lb Flap steak, flank steak, skirt steak, or hanger steak
  • Salt
  • 1 tablespoon vegetable oil
  • Chimichurri Sauce:
  • ¼ oz fresh mint
  • 1 cup fresh parsley (1 bunch)
  • 1 cup fresh cilantro (1 bunch)
  • 2 tsp dried oregano
  • 1 small red onion
  • 1 jalapeno
  • 4 garlic cloves
  • 2 lemons, zest and juice
  • 1½ cups olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper

Steps

  1. Make chimichurri sauce. Chop all the ingredients, add to a large bowl and mix well.
  2. Place steaks in large plastic food storage bag, add ⅓ cup chimichurri and marinate for at least an hour or overnight.
  3. Remove steak from refrigerator about 30 minutes before cooking, to bring steak to room temperature. Pat dry and season generously with salt and pepper.
  4. Heat vegetable oil in a pan over medium-high heat. Sear the steaks between 3-4 minutes each side. These cuts are best when medium-rare.
  5. Remove the steaks from the skillet and let rest on a cutting board for 10 minutes.
  6. Slice thin, against the grain. Spoon the chimichurri sauce on top and serve!