Description
This festive Christmas Flank Steak with Chimichurri Sauce is a flavorful and vibrant dish perfect for holiday gatherings. The flank steak is marinated with a zesty blend of chili powder, onion powder, salt, and lime juice, then grilled to juicy perfection. Served with a fresh, herbaceous chimichurri sauce made from cilantro, parsley, onions, garlic, and a tangy kick of red wine vinegar, this dish offers a perfect balance of smoky, savory, and bright flavors.
Ingredients
Scale
Flank Steak
- 1 ½ pounds flank steak
Marinade
- ¼ cup oil (such as olive 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, minced
- ½ teaspoon Italian blend seasoning
- ½ teaspoon crushed red pepper flakes
- ⅓ cup oil (such as olive oil)
- 2 tablespoons red wine vinegar or apple cider vinegar
Instructions
- Prepare the Marinade: In a bowl, combine ¼ cup oil, 1 teaspoon chili powder, 1 teaspoon onion powder, 1 teaspoon salt, and the juice of one lime. Mix well to create a flavorful marinade for the flank steak.
- Marinate the Steak: Place the 1½ pounds of flank steak in a shallow dish or resealable bag and pour the marinade over the meat. Ensure the steak is evenly coated. Refrigerate and let it marinate for at least 1 hour, preferably 2-4 hours, to enhance the flavor.
- Make the Chimichurri Sauce: In a food processor or blender, combine ½ cup cilantro, ½ cup parsley, ½ diced onion, 1 teaspoon salt, ¼ teaspoon pepper, 1 tablespoon minced garlic, ½ teaspoon Italian blend seasoning, ½ teaspoon crushed red pepper flakes, ⅓ cup oil, and 2 tablespoons red wine or apple cider vinegar. Pulse until all ingredients are finely chopped but not pureed, creating a chunky and vibrant sauce.
- Preheat the Grill: Heat your grill to medium-high heat, approximately 400°F (204°C). Oil the grates lightly to prevent sticking and prepare for grilling the steak.
- Grill the Steak: Remove the steak from the marinade and place it on the hot grill. Cook for about 4-5 minutes per side for medium-rare, adjusting time based on your preferred doneness. Use tongs to flip the steak, avoiding piercing the meat.
- Rest the Steak: Once grilled to your liking, transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute for a juicy, tender result.
- Slice and Serve: Slice the steak thinly against the grain to maximize tenderness. Serve each portion with a generous spoonful of chimichurri sauce on top or on the side. Enjoy your festive and flavorful Christmas flank steak with friends and family!
Notes
- Marinating the steak longer (up to 8 hours) will deepen the flavor but avoid marinating overnight to prevent texture alteration.
- Use fresh herbs for the chimichurri for the best taste.
- The steak can also be cooked on a stovetop grill pan if a grill is unavailable.
- Adjust the amount of crushed red pepper flakes in the chimichurri to control the spiciness.
- Leftover chimichurri sauce can be refrigerated for up to 3 days and makes a great condiment for other grilled meats or vegetables.
Keywords: flank steak, chimichurri sauce, Christmas recipe, grilled steak, holiday main course, Latin American cuisine