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Flank Steak with Basil Chimichurri

This yummy recipe comes to us courtesy of Dixie Chik Cooks
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  • 2 1/2 lbs. Flank steak (I cut mine into quarters)
  • Coarse salt - for "sweating"
  • 1 1/2 cups fresh basil leaves
  • 1/4 cup olive oil (You'll need more later for searing the steaks)
  • 2 tbsp white wine vinegar
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp garlic, minced
  • 2 tbsp lime juice
  • 1 tsp red pepper flakes
  •  Moore's Original Marinade


  • Begin with the steaks. Generously sprinkle them with the salt and let them sit until both sides are sweating, about 20-30 minutes each side.
  • Put the rest of ingredients in a food processor and pulse until smooth; refrigerate until the steaks are ready.
  • Rinse the steaks thoroughly, and pat dry.
  • Heat a generous drizzle of olive oil over high heat in a cast iron skillet and add steaks. Splash with Moore's.
  • Sear for 2-3 minutes on each side at a time, until desired doneness.
  • Serve with Chimichurri.