Herb-Marinated Flank Steak with Chimichurri Farro
Rosemary-thyme reverse-seared steak sliced over chimichurri-tossed farro
Flank steak marinates in garlic, rosemary, and thyme, sears hard in a cast iron skillet for a deep crust, then finishes in the oven to temperature and rests before slicing over nutty farro tossed through with a bright parsley-garlic chimichurri.
Why crews like it: Real steakhouse crust and flavor without needing a grill running or watching it every second—sear, oven, rest is a professional technique that's far more forgiving if a call pulls someone away mid-cook.
Ingredients
- 3.5 lb flank steak
- 10 cloves garlic cloves
- 2 tbsp fresh rosemary
- 2 tbsp fresh thyme
- 0.33 cup red wine vinegar
- 2.5 cups farro
- 1.5 cups fresh parsley
- 2 tbsp fresh oregano
- 1 tsp red pepper flakes
- 0.75 cup extra-virgin olive oil
- 5 cups chicken broth
- 2 tsp kosher salt
- 1 tsp black pepper
Instructions
- Marinate the steak: Whisk half the garlic, rosemary, thyme, 2 tbsp vinegar, 3 tbsp oil, salt, and pepper. Coat steak and marinate at least 2 hours, up to overnight refrigerated.
- Cook the farro: Rinse farro and simmer in chicken broth 25–30 minutes until tender with a slight chew, not mushy. Drain any excess liquid.
- Make the chimichurri: Combine parsley, oregano, remaining garlic, red pepper flakes, remaining vinegar, and remaining oil. Whisk until combined—chimichurri should be loose and pourable, not a thick paste.
- Sear the steak: Preheat the oven to 400°F. Pat steak dry. Sear in a hot, oven-safe cast iron skillet over high heat 2–3 minutes per side until a deep, dark crust forms.
- Finish in the oven and rest: Transfer the skillet directly to the oven and roast 8–10 minutes until internal temp reads 130–135°F for medium. Rest 10 full minutes tented in foil—this reverse-sear method is far more forgiving than direct grilling if timing slips.
- Toss farro and plate: Toss warm farro with about half the chimichurri until evenly coated. Slice steak thin against the grain and serve over the farro with remaining chimichurri spooned on top.
Tonight's spread
- Grilled or toasted bread with olive oil.
- Simple green salad.
Hall tips
- The sear-then-oven method means you can pull the steak at any point in the oven phase and it'll still turn out great—much more forgiving than a grill.
- Pearled farro cooks faster than whole farro if you're short on time—check the package for exact timing.
- Leftover chimichurri is excellent on eggs, grilled chicken, or roasted vegetables.
Meal prep
Marinate the steak the night before. Farro and chimichurri both hold and improve made a day ahead. Station: Make a double batch of chimichurri—toss half through the farro and save the rest to spoon over the steak. Station: Sear hard for the crust, then finish in the oven—if a call interrupts during the oven phase, pull the pan, tent it, and it holds far better than steak left on a grill. Station: Rest the steak the full 10 minutes; slicing early loses all the juice onto the cutting board.
Leftovers
- Reheat farro with a splash of broth to loosen it back up.
- Slice cold leftover steak thin over the farro for a fast next-day lunch bowl.
- Oven-safe cast iron skillet
- Medium pot
Related recipes
- Beef Rice Bowls
- Turkey Taco Skillet
- Beef and Broccoli
- Chicken Enchilada Skillet
- Thai Basil Ground Beef Skillet
- Southwest Beef & Sweet Potato Skillet