As I stood in my kitchen, the pine-scented air filled with the promise of a festive feast, I couldn’t help but feel the excitement for a vibrant Christmas dinner. Serving Chimichurri Flank Steak has become my go-to way to elevate our holiday table, offering a flavorful twist amidst traditional fare. This dish not only pairs beautifully with various sides but also provides a quick prep time that’s perfect for busy home-chefs. With its zesty, herbaceous sauce, this steak captivates both the eye and the palate, making it a showstopper at any gathering. Are you ready to step outside the usual holiday meal routine? Let’s explore twenty delightful Christmas dinner ideas that will impress your guests and create lasting memories!
Why Choose Chimichurri Flank Steak?
Simplicity at Its Best: This recipe requires minimal prep and cooking skills, making it perfect for busy holiday schedules.
Zesty Flavor Explosion: The vibrant chimichurri sauce brings a fresh twist to traditional holiday dinners, adding a delightful burst of flavor.
Crowd-Pleasing Appeal: This dish is sure to impress your guests, standing out among classic options like Roast Turkey or Stuffed Squash.
Versatile Pairing: Chimichurri Flank Steak complements a variety of sides, from creamy Mashed Potatoes to refreshing Green Bean Casserole.
Quick Cook Time: With a speedy cook time, you can focus on enjoying time with loved ones rather than being stuck in the kitchen.
Unique Twist: Elevate your Christmas dinner with this unconventional cut of meat, ensuring your gathering feels festive and fresh.
Chimichurri Flank Steak Ingredients
For the Flank Steak
• Flank Steak – Tender and flavorful, this cut of meat is perfect for marinating and grilling.
• Olive Oil – Helps to infuse the steak with moisture and enhances the flavor of the chimichurri.
• Salt and Pepper – Essential for seasoning; use freshly ground for the best taste.
For the Chimichurri Sauce
• Fresh Parsley – The base of the sauce, providing a vibrant color and fresh herb flavor.
• Fresh Cilantro – Adds a refreshing twist to the chimichurri, making it unique and lively.
• Garlic – A must-have; it adds depth and richness to the sauce.
• Red Wine Vinegar – Gives a tangy kick that balances the richness of the steak perfectly.
• Crushed Red Pepper Flakes – Sprinkle in for a bit of heat, adjustable to taste.
• Lemon Juice – Brightens the dish, enhancing the chimichurri’s flavor profile.
• Oregano – Adds earthiness and complexity to the chimichurri sauce, making it irresistible.
Optional Garnish
• Lemon Wedges – Serve alongside for a zesty squeeze that brightens every bite of Chimichurri Flank Steak.
Using this Chimichurri Flank Steak recipe not only brings a delightful zing to your festive table but also provides an easy alternative for those looking to spice up their traditional Christmas dinner!
Step‑by‑Step Instructions for Chimichurri Flank Steak
Step 1: Prepare the Marinade
In a mixing bowl, combine chopped fresh parsley, cilantro, minced garlic, red wine vinegar, crushed red pepper flakes, lemon juice, oregano, olive oil, and a pinch of salt and pepper. Whisk until well-blended, creating a vibrant chimichurri sauce. Set aside a portion for drizzling later, as this will enhance the flavor of your Chimichurri Flank Steak.
Step 2: Marinate the Flank Steak
Place the flank steak in a resealable bag or dish, pouring half of the chimichurri marinade over the meat. Ensure the steak is fully coated, then seal and refrigerate for at least 1 hour, or up to overnight for more depth of flavor. This marination process allows the steak to absorb the zesty flavors and tenderize beautifully.
Step 3: Preheat the Grill
About 15 minutes before cooking, preheat your grill to high heat (around 450°F). Ensure grates are clean and lightly oiled to prevent sticking. A hot grill is essential for searing the outside of the Chimichurri Flank Steak, locking in juices and achieving those delicious grill marks.
Step 4: Cook the Steak
Remove the flank steak from the marinade, letting any excess drip off. Place it on the hot grill and cook for 5–7 minutes on one side until a nice crust forms. Flip the steak and grill for an additional 4–6 minutes for medium-rare, using a meat thermometer to check for an internal temperature of 135°F.
Step 5: Rest and Slice the Steak
Once cooked to your desired doneness, remove the Chimichurri Flank Steak from the grill and transfer to a cutting board. Let the steak rest for 10 minutes, tented loosely with foil. This resting period allows the juices to redistribute, ensuring each slice is tender and flavorful.
Step 6: Serve with Chimichurri
After resting, slice the flank steak against the grain into thin strips to maximize tenderness. Arrange the slices on a platter and drizzle the reserved chimichurri sauce over the top. Serve immediately with lemon wedges on the side for an extra splash of brightness, transforming your meal into a celebratory feast.
Variations & Substitutions for Chimichurri Flank Steak
Feel free to make this Chimichurri Flank Steak uniquely yours with these fun twists!
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Low-Carb Option: Swap the flank steak for cauliflower steak. It absorbs the chimichurri wonderfully, offering a meat-free alternative.
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Herbed Twist: Experiment with different herbs like basil or mint for the chimichurri sauce. Each option introduces a unique flavor profile that can brighten your dish.
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Spicy Kick: Add diced jalapeños or a dash of sriracha to the chimichurri for an extra layer of heat that will make your taste buds dance.
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Butter-Basted: After cooking, baste the steak with melted garlic herb butter. This addition adds richness while enhancing the already robust flavors of the dish.
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Citrusy Delight: Try adding orange zest to your chimichurri sauce. The citrusy addition will provide a delightful freshness and balance out the richness of the flank steak.
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Smoky Flavor: For an outdoor twist, smoke the flank steak instead of grilling it. The subtle smokiness will complement the zesty chimichurri beautifully.
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Stuffed Flank Steak: For a creative twist, slice the flank steak open to create a pocket, then fill it with a blend of cheeses and spinach before grilling. This stuffed variation will surprise and delight your guests.
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Tasty Pairings: Serve the steak with a vibrant salad like a Steakhouse Potato Salad or roasted vegetables for a well-rounded meal that caters to all tastes.
With these variations, you’re sure to create a Chimichurri Flank Steak that’s perfect for your festive gathering!
What to Serve with Savory Chimichurri Flank Steak?
Elevate your holiday feast by pairing your vibrant steak with delightful sides that echo the season’s spirit and flavor.
- Creamy Mashed Potatoes: The smooth, buttery texture of mashed potatoes creates a comforting balance against the zesty steak.
- Green Bean Casserole: This classic adds a crunchy topping and earthy flavors, making every bite a nostalgic delight.
- Roasted Brussels Sprouts: Caramelized and crisp, their nutty sweetness pairs wonderfully with the chimichurri’s bright notes.
- Garlic Bread: Crispy and warm, it serves as perfect vehicle for soaking up the delicious chimichurri sauce.
- Quinoa Salad: A refreshing and textured side, tossed with cucumbers and tomatoes for a healthy contrast to the richness of the steak.
- Red Wine: A full-bodied red harmonizes beautifully with the robust flavors of chimichurri, enhancing the entire meal experience.
- Apple Pie: For dessert, serve this sweet-tart classic to delight your guests after the savory feast, rounding out the festive occasion perfectly.
Storage Tips for Chimichurri Flank Steak
Fridge: Store leftover Chimichurri Flank Steak in an airtight container for up to 3 days. The flavors will deepen, making it even more delicious the next day.
Freezer: For longer storage, freeze the steak slices in a freezer-safe bag for up to 3 months. Be sure to remove as much air as possible to prevent freezer burn.
Reheating: When ready to enjoy, thaw in the fridge overnight, then reheat gently in a skillet over low heat or in the microwave, adding a splash of reserved chimichurri sauce for extra moisture and flavor.
Chimichurri Sauce Storage: Keep any extra chimichurri sauce in a separate container in the fridge for up to 1 week. It can also be frozen in ice cube trays for easy, portioned access later.
Make Ahead Options
Preparing Chimichurri Flank Steak in advance is a fantastic way to save time during the busy holiday season! You can marinate the steak up to 24 hours in advance by placing it in the fridge with half of the chimichurri sauce, which tenderizes the meat and infuses it with delightful flavors. Additionally, the chimichurri sauce can be made 3 days ahead; just store it in an airtight container in the refrigerator to maintain its vibrant freshness. When you’re ready to serve, simply grill the marinated steak, let it rest, and drizzle with the reserved chimichurri for a delicious finish. This preparation ensures your meal is just as flavorful while allowing you to enjoy more time with your loved ones!
Expert Tips for Chimichurri Flank Steak
Marination Time: Allowing the flank steak to marinate for at least 1 hour (or overnight) maximizes its flavor and tenderness.
Grill Temperature: Preheating the grill to a high heat (around 450°F) is crucial for achieving a nicely seared exterior while keeping the inside juicy.
Resting Period: After grilling, let the steak rest for 10 minutes before slicing to ensure every bite remains tender and packed with flavor.
Slicing Technique: Always slice the flank steak against the grain. This simple step significantly enhances tenderness, making each piece delightful.
Sauce Reserve: Remember to set aside some chimichurri sauce before marinating for a fresh drizzle on the finished steak, amplifying the dish’s vibrant flavors.
Common Mistake: Avoid overcooking the steak; use a meat thermometer to ensure it reaches an internal temperature of 135°F for medium-rare, ensuring a perfectly cooked Chimichurri Flank Steak.
Chimichurri Flank Steak Recipe FAQs
What type of flank steak should I use?
Absolutely! When selecting flank steak, look for a cut that is bright red with minimal visible fat. A beautiful marbling can enhance flavor, so aim for a well-marbled piece. Feel free to ask your butcher for recommendations if you’re unsure!
How do I store leftover Chimichurri Flank Steak?
Store any leftover Chimichurri Flank Steak in an airtight container in the fridge for up to 3 days. This allows the flavors to deepen, making it even tastier the next day. When you’re ready to enjoy, simply reheat gently to retain moisture.
Can I freeze leftover Chimichurri Flank Steak?
Yes! To freeze, slice the steak and place it in a freezer-safe bag, ensuring you remove as much air as possible to prevent freezer burn. It can be stored for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat for a delicious meal.
What should I serve with Chimichurri Flank Steak?
Chimichurri Flank Steak pairs wonderfully with a variety of sides! Consider serving it with creamy mashed potatoes, vibrant green bean casserole, or a fresh salad. You can also add some roasted vegetables or quinoa for a healthy twist. The versatility of this dish makes it perfect for mixing and matching with your favorite holiday sides.
Can Chimichurri be made ahead of time?
Very much so! You can prepare the chimichurri sauce up to a week in advance. Just keep it in an airtight container in the fridge. The flavors will meld and improve over time. I often make a batch to have on hand and drizzle it over not just steak but also grilled vegetables and chicken!
Are there any dietary considerations I should keep in mind?
While Chimichurri Flank Steak is inherently gluten-free, always check the labels of your ingredients, especially store-bought sauces or oils. If you’re cooking for someone with dietary restrictions, feel free to swap out cilantro for more parsley or omit the red pepper flakes for those who prefer a milder flavor. Enjoy every festive bite without worry!
Savory Chimichurri Flank Steak for Joyful Celebrations
Ingredients
Equipment
Method
- In a mixing bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, crushed red pepper flakes, lemon juice, oregano, olive oil, and a pinch of salt and pepper. Whisk until well-blended and set aside a portion for drizzling later.
- Place the flank steak in a resealable bag or dish, pouring half of the chimichurri marinade over the meat. Ensure it's fully coated, then seal and refrigerate for at least 1 hour.
- About 15 minutes before cooking, preheat your grill to high heat (around 450°F). Ensure grates are clean and lightly oiled.
- Remove the flank steak from the marinade, letting excess drip off. Place it on the hot grill, cooking for 5–7 minutes on one side. Flip and grill for an additional 4–6 minutes for medium-rare.
- Once cooked to desired doneness, remove the steak from the grill and let it rest for 10 minutes, tented loosely with foil.
- Slice the flank steak against the grain into thin strips. Arrange on a platter and drizzle with reserved chimichurri sauce. Serve immediately with lemon wedges.
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