Chimichurri sauce and steak are absolutely magical together, and this recipe is so easy. The steak is tender and loaded with flavor from the delicious chimichurri!
When the oil is shimmering, use a pair of long tongs and carefully place steaks in skillet. Cook 3-4 minutes on each side, depending on the thickness of the steak. See Note 1 for details.
For a thicker piece of flank steak:
3 minutes per side = medium-rare
4 minutes per side = medium
For a thinner piece of flank steak:
About 2 1/2 minutes per side = medium-rare
3 minutes per side = medium
Meat Thermometer Test for Doneness
Medium rare = 130–140°F (55–60°C)
Medium = 140–150°F (60–65°C)
Medium well = 150–160°F (66–69°C)
Well done = 160–170°F (70–75°C)
Touch Test for Steak Doneness
If you don't have a meat thermometer, use your tongs to test for doneness. Gently poke the center of the steak whilst searing with a pair of blunt tongs pressed together.
Rare will feel very soft.
Medium rare will feel a bit firmer but still tender.
Well-done will feel very firm.