Grilled Flank Steak With Chimichurri

Grilled Flank Steak with Chimichurri: juicy steak meets tangy herby sauce! Marinate, grill, and serve with a side of fresh Argentinean-inspired flavors. Try now and elevate your grill game!

Summer just got a whole lot tastier! Grilled flank steak, infused with a bold blend of salt, pepper, and red pepper flakes, takes center stage in this showstopping dish.

Paired with a zesty and herbaceous chimichurri sauce, every bite is a flavor explosion that will leave your taste buds doing the tango.

Ready Time

1 hrs 45 mins

Yields

10 servings

Ingredients

  • 1 1/2 pounds flank steak
  • 1 cup fresh oregano leaves
  • 1 cup fresh parsley leaves
  • 4 cloves garlic, peeled and minced
  • 1/2 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Instructions

Preheat your grill to medium-high heat.

Season the flank steak with salt, black pepper, and red pepper flakes.

Let it sit for about 10-15 minutes to allow the seasonings to absorb.

Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness.

Once cooked, let the steak rest for 10 minutes before slicing it thinly against the grain.

Meanwhile, to make the chimichurri, combine oregano leaves, parsley leaves, garlic, red wine vinegar, olive oil, Dijon mustard, salt, and black pepper in a food processor.

Process until the mixture is well combined and slightly smooth.

Taste and adjust the seasoning if needed.

To serve, slice the grilled flank steak and serve with the chimichurri sauce spooned over the top.

You can also serve the chimichurri on the side for guests to help themselves.

Notes

For the flank steak, make sure to pat it dry with paper towels before seasoning to help the seasonings adhere. Don’t overcrowd the grill, cook the steak individually if necessary.

If you prefer a more charred crust, cook the steak for an additional 1-2 minutes per side.

Let the steak rest for the full 10 minutes to ensure the juices redistribute. When making the chimichurri, be gentle when combining the ingredients, as you want to avoid bruising the herbs.

Add more red pepper flakes if you prefer a spicier sauce.

You can also make the chimichurri ahead of time and store it in the fridge for up to 1 week. Give it a good stir before serving.

For a more visually appealing presentation, slice the steak against the grain at a 45-degree angle.

Consider serving the dish with a side of grilled vegetables or a simple green salad to round out the meal.

Nutrional Value

  • Calories: 340
  • Total Fat: 18g
  • Saturated Fat: 3.5g
  • Cholesterol: 60mg
  • Sodium: 450mg
  • Total Carbohydrates: 8g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 35g
Grilled Flank Steak with Chimichurri
Grilled Flank Steak with Chimichurri

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