Description
A flavorful and tender Garlic Brown Sugar Flank Steak marinated to perfection, served with a vibrant and fresh homemade chimichurri sauce. This dish combines the sweetness of brown sugar and garlic with the herbal freshness of cilantro, parsley, and oregano, making it a perfect main course for grilling or broiling lovers.
Ingredients
Scale
Steak and Marinade
- 2 pounds flank steak (about 1-inch thick)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup olive oil
- 3 tablespoons brown sugar
- 4 garlic cloves, minced
Chimichurri Sauce
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Marinate the Steak: Add the flank steak to a large baking dish and season it evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a separate bowl, whisk together 1/3 cup olive oil, 3 tablespoons brown sugar, and 4 cloves of minced garlic until the sugar is dissolved. Pour this mixture over the steak, ensuring it is well coated. Cover and refrigerate to marinate for at least 2 hours, or up to overnight for enhanced flavor and tenderness.
- Cook the Steak: When ready, preheat your oven broiler and position the rack as close to the heat source as possible. Place the marinated steak on a broiler pan or baking sheet. Broil each side for about 5 minutes, or until achieving a medium to medium-well doneness depending on your oven. Alternatively, you can grill or pan-sear the steak according to your preference.
- Rest and Slice the Steak: After cooking, transfer the steak to a cutting board and allow it to rest for 10 minutes to let the juices redistribute. Then, slice the steak thinly against the grain to ensure maximum tenderness.
- Prepare the Chimichurri Sauce: In a food processor, combine the fresh parsley, cilantro, oregano, and 2 minced garlic cloves. Pulse until the herbs are finely chopped but still retain some texture. Add the red wine vinegar and pulse once more. With the processor running, slowly stream in 2/3 cup olive oil until just combined. Transfer to a bowl and stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon crushed red pepper flakes. Adjust seasoning to taste. Store any leftover sauce in a sealed container in the refrigerator for up to one week.
- Serve: Plate the sliced flank steak and spoon generous amounts of chimichurri sauce over or alongside. Serve immediately to enjoy the vibrant flavors.
Notes
- Marinating the steak overnight enhances the flavor and tenderness.
- Broiling close to the heat source is an easy alternative to grilling for indoor cooking.
- Always slice flank steak against the grain to maximize tenderness.
- Chimichurri sauce can be made ahead and stored in the fridge for up to a week.
- Adjust the crushed red pepper flakes in the chimichurri for desired spice level.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Marinating, Broiling
- Cuisine: Argentinian-inspired
Nutrition
- Serving Size: 1/4 of recipe (approx. 6 ounces steak with chimichurri)
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 30g
- Cholesterol: 95mg
Keywords: flank steak, garlic, brown sugar, chimichurri, marinated steak, broiled steak, Argentinian sauce, cilantro sauce, parsley sauce
