Go Back

Steak Chimichurri Dense Bean Salad

This recipe delivers a robust flank steak, marinated in a zesty, herbaceous chimichurri-style dressing, then seared to perfection. The simple yet potent combination of chili, garlic, and fresh acidity tenderizes the meat and infuses it with bold flavor, making for a delicious and straightforward main course.
Print Recipe Pin Recipe
Total Time 8 hours 40 minutes
Course lunch/dinner
Cuisine south american
Servings 6 people
Calories 1141.4 kcal

Equipment

  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Cast Iron Skillet or Grill Pan

Ingredients
  

Main

  • 1 1/2 teaspoon chili powder
  • 1 teaspoon onion powder
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 Tablespoon red wine vinegar
  • 3 Tablespoons olive oil
  • 1 pound flank steak

Instructions
 

  • In a medium bowl, combine chili powder, onion powder, minced garlic, dried oregano, salt, lemon juice, red wine vinegar, and 2 tablespoons of the olive oil to form the chimichurri marinade. Reserve 1 tablespoon of the marinade.
  • Pat the flank steak dry with paper towels. Rub the steak thoroughly with the remaining prepared marinade, ensuring it's evenly coated.
  • Place the marinated steak in a shallow dish or a resealable bag and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld.
  • Remove the steak from the refrigerator about 30 minutes before cooking to bring it closer to room temperature.
  • Heat a cast iron skillet or grill pan over medium-high heat until very hot, just smoking, then add the remaining 1 tablespoon of olive oil.
  • Sear the flank steak for 4-6 minutes per side for medium-rare, or adjust timing to your desired doneness, creating a beautiful crust.
  • Transfer the cooked steak to a cutting board and let it rest for at least 5-10 minutes. This is crucial for retaining juices.
  • Thinly slice the steak against the grain to maximize tenderness.
  • Arrange the sliced steak on a platter and spoon the reserved chimichurri marinade over the top before serving.

Notes

1. Flank steak benefits greatly from a good marinade. Aim for at least 2 hours, but overnight will yield the most tender and flavorful results. 2. Ensure your skillet or grill pan is screaming hot before adding the steak. This creates a beautiful, caramelized crust (Maillard reaction) while keeping the interior juicy. 3. Always rest your steak after cooking for at least 5-10 minutes. This allows the juices to redistribute, preventing a dry steak. 4. Slice the flank steak thinly against the grain to maximize tenderness and ease of chewing. The chimichurri serves both as a marinade and a vibrant finishing sauce, so don't be shy with the final drizzle.