Grilled flank steak with chimichurri is a perfect combination of rich, smoky flavors from the grill and the fresh, herbaceous notes of chimichurri sauce. This dish is not only delicious but also simple to prepare, making it a great choice for a summer barbecue or a weeknight dinner.
Flank steak, known for its lean texture and robust beefy flavor, pairs beautifully with chimichurri—a vibrant, tangy sauce hailing from Argentina. Chimichurri is made with fresh herbs, garlic, vinegar, and olive oil, creating a lively contrast that complements the meat. Here's how you can create this mouth-watering dish at home.
Ingredients
For the Flank Steak:
1.5 to 2 lbs of flank steak
2 tbsp olive oil
Salt and pepper to taste
2 cloves garlic, minced
1 tsp smoked paprika (optional)
1 tsp ground cumin (optional)
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
½ cup fresh cilantro, finely chopped (optional)
3-4 cloves garlic, minced
2 tbsp red wine vinegar (or white wine vinegar)
½ tsp red pepper flakes (adjust to taste)
½ cup olive oil
Salt and pepper to taste
1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
Juice of 1 lemon (optional for added brightness)
Instructions
1. Prepare the Chimichurri Sauce
Chimichurri is best when it's allowed to rest for a bit, so start by making the sauce.
In a medium bowl, combine the finely chopped parsley, cilantro (if using), garlic, oregano, and red pepper flakes.
Add the red wine vinegar and stir well. Slowly drizzle in the olive oil, stirring as you go to emulsify the sauce.
Season with salt, pepper, and lemon juice (if using). Taste and adjust seasoning as needed.
Cover and let the chimichurri sit at room temperature for at least 30 minutes to allow the flavors to meld together.
2. Prepare the Flank Steak
Remove the flank steak from the fridge about 30 minutes before grilling to bring it to room temperature.
Rub both sides of the steak with olive oil, then season generously with salt, pepper, minced garlic, and optional smoked paprika and cumin for extra depth of flavor.
3. Grill the Steak
Preheat your grill to medium-high heat (around 400-450°F).
Place the flank steak on the hot grill. Grill for about 4-5 minutes per side for medium-rare, depending on the thickness of the steak. Adjust the time if you prefer your steak more or less done.
Use a meat thermometer to check for doneness: 130°F for medium-rare, 140°F for medium.
Once cooked to your liking, remove the steak from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the meat juicy and tender.
4. Slice and Serve
Slice the steak against the grain into thin strips. This helps to break down the muscle fibers, resulting in a more tender bite.
Serve the sliced flank steak with a generous drizzle of chimichurri sauce over the top. You can also serve additional chimichurri on the side for dipping.
Serving Suggestions
Grilled flank steak with chimichurri pairs well with a variety of sides. Consider serving it with:
Grilled vegetables like asparagus, zucchini, or bell peppers
A simple green salad with a light vinaigrette
Roasted potatoes or mashed sweet potatoes
Warm tortillas for a casual, taco-style meal
Tips for Success
Resting the Steak: Always rest the steak after grilling to ensure the juices stay in the meat, making it more flavorful.
Grill Time: Flank steak cooks quickly, so keep a close eye on it to avoid overcooking. A meat thermometer is your best tool to ensure perfect doneness.
Chimichurri Variations: While parsley is the traditional herb for chimichurri, feel free to experiment with other fresh herbs like cilantro or mint for a twist.
Conclusion
Grilled flank steak with chimichurri is a crowd-pleaser, perfect for both casual gatherings and more formal occasions. The bold flavors of the grilled meat and the zesty freshness of the chimichurri make for a truly unforgettable meal. Give this recipe a try, and you’re sure to impress your family and friends with this flavorful, easy-to-make dish!
0 Comments