Marinated Flank Steak with Chimichurri Sauce

  • Level: Easy
  • Total: 12 hr 14 min
  • Prep: 5 min
  • Inactive: 12 hr
  • Cook: 9 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

1 1/2 cups dry sherry

1/2 cup sherry vinegar

1 cup thinly sliced red onion

2 tablespoons minced garlic (about 6 cloves)

1/2 cup, plus 1 tablespoon olive oil

1/4 teaspoon crushed red pepper

1 (1 1/2 to 2-pound) flank steak

2 teaspoons salt

1 teaspoon freshly ground black pepper

Chimichurri sauce, recipe follows, for serving

Chimichurri Sauce

1 cup extra-virgin olive oil

2/3 cup sherry vinegar

1/8 cup sherry

2 tablespoons freshly squeezed lemon juice

1 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh basil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper

3 tablespoons minced garlic (about 9 cloves) 

1/2 medium red onion, quartered 

2 tablespoons chopped fresh cilantro leaves 

1 tablespoon chopped fresh oregano leaves

Directions

  1. In a shallow nonreactive bowl that is large enough to hold the steak, combine the sherry, sherry vinegar, red onion, garlic, and olive oil. Stir to blend well. Lay the steak over the marinade and turn so that it is coated on both sides. Wrap the bowl loosely in plastic wrap and refrigerate overnight, turning the steak occasionally.
  2. Remove the steak from the marinade and season it with the salt and pepper. Discard the marinade.
  3. Heat 1 tablespoon of the remaining olive oil in a large saute pan over medium-high heat. Place the steak in the pan and cook for 4 to 5 minutes per side over medium-high heat, for medium rare. Remove the steaks to a platter, tent with aluminum foil and let it rest for 5 minutes. Thinly slice the steak across the grain and serve it with the chimichurri sauce.

Chimichurri Sauce

  1. Chimichurri Sauce:
  2. Combine the olive oil, vinegar, sherry, lemon juice, parsley, basil, garlic, red onion, cilantro and oregano in a food processor, and pulse until well blended. Cook's Note: Do not puree. Stir in the kosher salt, black pepper, and crushed red pepper.
  3. Transfer the sauce to a nonreactive bowl, cover it with plastic wrap, and set it aside for at least 2 hours and up to 6 hours at room temperature. The sauce will keep in an airtight nonreactive container in the refrigerator for up to 3 days.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …