Description
A flavorful and tender flank steak seared in garlic butter, topped with a vibrant chimichurri sauce. Perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 1 flank steak
- 4 tablespoons of butter
- 4 cloves of garlic, minced
- Salt and pepper to taste
- 1 cup of fresh parsley, chopped
- 1/2 cup of olive oil
- 1/4 cup of red wine vinegar
- 1 teaspoon of red pepper flakes
- 1 tablespoon of fresh oregano, chopped
Instructions
- Season the flank steak generously with salt and pepper on both sides.
- Heat a skillet over medium-high heat and melt the butter.
- Add the minced garlic to the skillet and sauté until fragrant.
- Sear the flank steak for about four to five minutes on each side.
- Let the steak rest for about five to ten minutes.
- Prepare the chimichurri sauce by mixing the parsley, olive oil, red wine vinegar, red pepper flakes, and oregano.
- Serve by slicing the steak against the grain and topping it with chimichurri sauce.
Notes
Ensure not to overcook the steak and let it rest before slicing for maximum tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 825
- Sugar: 1g
- Sodium: 800mg
- Fat: 65g
- Saturated Fat: 25g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 70g
- Cholesterol: 150mg
