Big Batch Flank Steak with Creamy Chimichurri Sauce
When you want to save time and still deliver a home-run meal (or two!), make this Big Batch Flank Steak with Creamy Chimichurri Sauce your go-to grill recipe. Luckily, chimichurri flank steak makes enough for plenty of leftovers, and comes together in under 25 minutes of active cooking time. And because you can re-use both the chimichurri sauce and the meat so many ways, it’s a great recipe for meal prep.
The Campbell’s Company
The Campbell’s Company
Recipe - Frankston #713
Big Batch Flank Steak with Creamy Chimichurri Sauce
Prep Time10 Minutes
Servings8
Cook Time42 Minutes
Ingredients
2 cups packed fresh Italian parsley (flat-leaf) leaves (from about 2 bunches)
1 cup packed fresh cilantro leaves (from about 1 bunch)
2 cloves garlic, peeled
3 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper (for more heat, you can add your favorite hot sauce, to taste)
3 tablespoons olive oil
2 1/2 pounds beef flank steak (two 1 1/4-pound steaks)
1 can (10 1/2 ounces) Campbell's® Condensed Unsalted Cream of Mushroom Soup
1 cup sour cream or plain Greek yogurt
Directions
- Place the parsley, cilantro, garlic, vinegar, and red pepper into a blender or food processor. Cover and blend until smooth. Season with salt and black pepper.
- To marinate the steaks, mix 1/2 cup chimichurri and the oil in a gallon-size resealable plastic bag. Add the steaks and turn to coat. Seal the bag and refrigerate for 20 minutes. To make the chimichurri sauce, whisk the remaining about 3/4 cup chimichurri, the soup and sour cream in a bowl until smooth. Cover and refrigerate for 30 minutes. Season to taste with salt and pepper.
- Remove the steaks from the chimichurri marinade and discard the marinade. Lightly oil a grill pan and heat over medium-high heat (if using an outdoor grill, heat to medium). Grill the steaks for 6 minutes. Turn the steaks over and cook for another 6 minutes or until the internal temperature reaches 135°F. for medium-rare or until preferred doneness.
- Serve the steaks with the chilled sauce or serve half now (half the steak and about 1 1/2 cups sauce) and save the rest to make Chimichurri Steak Wraps.
Prep Time
Cook Time
Servings
Directions
- Place the parsley, cilantro, garlic, vinegar, and red pepper into a blender or food processor. Cover and blend until smooth. Season with salt and black pepper.
- To marinate the steaks, mix 1/2 cup chimichurri and the oil in a gallon-size resealable plastic bag. Add the steaks and turn to coat. Seal the bag and refrigerate for 20 minutes. To make the chimichurri sauce, whisk the remaining about 3/4 cup chimichurri, the soup and sour cream in a bowl until smooth. Cover and refrigerate for 30 minutes. Season to taste with salt and pepper.
- Remove the steaks from the chimichurri marinade and discard the marinade. Lightly oil a grill pan and heat over medium-high heat (if using an outdoor grill, heat to medium). Grill the steaks for 6 minutes. Turn the steaks over and cook for another 6 minutes or until the internal temperature reaches 135°F. for medium-rare or until preferred doneness.
- Serve the steaks with the chilled sauce or serve half now (half the steak and about 1 1/2 cups sauce) and save the rest to make Chimichurri Steak Wraps.