If you’re looking for a weeknight favorite, look no further than my Flank Steak with Chimichurri Sauce and Red Onion Rice. The entire meal comes together in less than 30 minutes and, with the help of a food processor, requires minimal effort but maxes out on flavor. Packed with herbs, garlic, and lemon, the zippy chimichurri sauce perfectly cuts the richness of the charred flank steak. Served with a mound of tasty red onion rice, this meal is as hearty as it is easy to make. Use your Farmer Owned ingredients to whip up this delicious dinner for a meal your family will love.

Time: 30 minutes
Serves: 3 – 4

Ingredients:
1 cup of rice
1 red onion
1 1/2 cups of water
1 cup of parsley leaves
1 cup of cilantro leaves
3 cloves of garlic, peeled
juice of half a lemon
2 tablespoons of apple cider vinegar
1/2 teaspoon of red pepper flakes
1/2 cup of olive oil, plus more for sauteeing
1 1/2 – 2 pounds of flank steak
salt and pepper, to taste

Directions:

Measure out all ingredients. Pat the flank steak dry with paper towels.

To make the rice, add one tablespoon of olive oil to a small saucepan set over medium heat. Finely chop half of the red onion and add it to the saucepan and season with a pinch of salt. Saute, while stirring, until onions are tender and translucent.

Add the rice and stir to coat in oil and onions. Add the water and a pinch more salt, and bring the pot to a boil. Reduce to a simmer and cook covered with a lid for 15 minutes. After 15 minutes, check that all the water has been evaporated. If it hasn’t, replace the lid and cook for 2 – 3 more minutes. If all the water has evaporated, remove the pot from heat and fluff the rice with a fork. Cover and set aside until ready to serve.

While the rice cooks, make the sauce. Thinly slice the remaining half of the red onion and add it to the bowl of a food processor with the parsley, cilantro, garlic cloves, lemon juice, apple cider vinegar, red pepper flakes and a 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Pulse the mixture a few times (10 – 12) until the mixture looks like a paste. With the motor running, stream in the 1/2 cup of olive oil. Keep the motor running until all the olive oil is incorporated into the sauce. Set the sauce aside until you are ready to serve.

Finally, prepare the meat. Preheat your oven to 350°F. Season the meat generously with salt and pepper. Place a cast-iron skillet or grill pan on the stovetop over high heat and add a tablespoon of olive oil. When the oil is hot, add the meat and cook for 5 – 6 minutes until nicely charred. Flip the flank steak and cook the second side for 3 – 4 minutes until the other side is charred. Transfer the meat to the oven to cook to preferred temperature. If you like it rare, you may not need to transfer it to the oven. Check the internal temperature of the meat before you put it in the oven to determine how much additional cooking time you’ll need.

I cooked mine to medium (135°F), and it only took 4 additional minutes in the preheated oven. Once the meat has reached your desired doneness, transfer it to a cutting board and wrap it in aluminum foil to rest for 15 minutes.

When you are ready to serve, cut the meat against the grain into half-inch slices.

Drizzle the steak with chimichurri sauce and serve with rice. Enjoy!