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Flank Steak with Chimichurri

Name: Flank Steak with Chimichurri
Cuisine: Argentinian
Ingredients: 1½–2½ lb flank or skirt steak; salt and pepper; garlic cloves, crushed, a few; avocado oil, or other high-heat oil; 1 part curly parsley; 1 part flat-leaf parsley; ½ part oregano, fresh or dried; ½ part cilantro; 3 cloves fresh garlic; ¼ lemon, juiced, plus zest of ⅛ lemon; 1 tbsp red wine vinegar, then to taste; olive oil; red pepper flakes, to taste; salt, to taste; red onion, a little

Sous-vide flank or skirt steak, hard-seared and sliced thin, with a bright herb chimichurri.

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Ingredients

Steak

1½–2½ lbflank or skirt steak
salt and pepper
a fewgarlic cloves, crushed
avocado oil, or other high-heat oil

Chimichurri

1 partcurly parsley
1 partflat-leaf parsley
½ partoregano, fresh or dried
½ partcilantro
3 clovesfresh garlic
¼lemon, juiced, plus zest of ⅛ lemon
1 tbspred wine vinegar, then to taste
olive oil
to tastered pepper flakes
to tastesalt
a littlered onion

Method

Steak

Step 1: Season the steak generously on both sides with salt and pepper. Put it in a zip-top bag with a few crushed garlic cloves and sous vide at 130°F for 6–8 hours.
About 7 hr
Step 2: Remove from the bag, discard the juices, and pat dry with paper towels.
Step 3: Heat a stainless steel pan over high heat until smoking and add the oil. Sear aggressively, about 2 minutes per side, for a brown crust.
About 4 min
Step 4: Cut into chunks with the grain (each about six inches long), then cut into thin strips AGAINST THE GRAIN. This is super important and prevents chewy meat.

Chimichurri

Step 5: Blanch half of the herbs first to enhance the green color, then combine all the chimichurri ingredients.
Step 6: Add the acid right before serving if you want to preserve the green color.

Version 1 · updated November 15, 2026