Ready in: 1 hour · Serves: 6 · Technique: Grilling · Storage: Up to 3 days in the refrigerator.
Quick Answer
This Grilled Flank Steak with Chimichurri is an easy yet impressive dish that brings warmth and rustic elegance to any holiday gathering.
As the leaves start to turn and the air gets crisp in New York City, my thoughts turn to the smoky, robust flavors that evoke warmth and comfort-perfect for Thanksgiving gatherings and cozy Christmas dinners. This Grilled Flank Steak with Chimichurri is a showstopper that not only impresses guests but is also wonderfully simple to make at home. This dish embodies the bold flavors of summer grilling while being versatile enough to grace the holiday table, bringing a touch of rustic elegance.
A Delicious Holiday Main Course
Why You'll Love This Recipe
- Deliciously bold flavors that bring warmth to any gathering.
- Impressive enough for holiday dinners but simple enough for weeknights.
- Quick cooking time makes it perfect for busy days while still being a showstopper.
- Versatile dish that pairs beautifully with various sides and sauces.
- Chimichurri adds a fresh, vibrant twist that enhances the steak's richness.
Ingredients
Gather the following ingredients to create your Grilled Flank Steak with Chimichurri:
For the Flank Steak:
- 2 pounds of flank steak, trimmed
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (adjust to taste)
- ¼ cup red wine vinegar
- ½ cup extra-virgin olive oil
- Salt and pepper to taste
How to Make Grilled Flank Steak with Chimichurri (Step-by-Step)
Follow these steps for a perfectly grilled flank steak paired with vibrant chimichurri.
Step 1: Marinate the Flank Steak
In a small bowl, combine the olive oil, minced garlic, sea salt, and black pepper. Rub this mixture all over the flank steak, making sure it's evenly coated. Allow it to marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator. The aromas will start to become irresistible!
Step 2: Prepare the Chimichurri Sauce
While the steak marinates, mix up the chimichurri. In a medium bowl, combine the chopped parsley, cilantro, minced garlic, and red pepper flakes. Gradually drizzle in the red wine vinegar and olive oil while stirring until well integrated. Season with salt and pepper to taste, allowing the fragrant garlic and vibrant herbs to enhance your kitchen.
Step 3: Preheat the Grill
Heat your grill to medium-high, around 400°F. This temperature is crucial for achieving that perfect char on the steak.
Step 4: Grill the Steak
Once the grill is hot, place the flank steak on it. Grill for approximately 6-7 minutes on one side, then flip and grill for another 4-5 minutes on the other side. Aim for a nice char and an internal temperature of 130°F for medium-rare. The scent of the marinated meat will be irresistible.
Step 5: Rest the Steak
After grilling, let the steak rest for 5-10 minutes. This crucial step allows the juices to redistribute, ensuring each bite is tender and full of flavor.
Step 6: Slice and Serve
Slice the steak against the grain into thin strips and top with a generous drizzle of chimichurri. The herbaceous flavor from the chimichurri complements the richness of the beef beautifully, creating a harmonious taste experience.
Common Mistakes to Avoid
- Skipping the Marinade Time: Don't rush the marination; the flavors will be much richer if you give it time.
- Not Letting it Rest: Cutting the steak immediately after grilling will lead to dry slices. Patience is key!
- Grilling at Too Low a Heat: Always preheat your grill to ensure a good sear and lock in those juices.
Tips and Tricks for Success
- For maximum flavor, let the steak marinate overnight.
- Use a sharp knife when slicing the steak; this helps achieve clean, tender pieces.
- Serve with extra chimichurri on the side for those who love a punch of flavor.
Variations
- Substitute flank steak with skirt steak or sirloin for a different cut of beef.
- Add fresh oregano or thyme to the chimichurri for an aromatic twist.
- Use lemon juice in place of red wine vinegar for a tangier flavor.
How to Serve
- Slice the steak against the grain and arrange it on a platter.
- Drizzle chimichurri generously over the sliced steak.
- Pair with roasted vegetables or a fresh salad for a complete meal.
Make Ahead and Storage
- Make Ahead: Marinade the flank steak up to 24 hours in advance for deeper flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet or microwave to avoid toughness, or enjoy cold in a salad.
- Freezing: Not recommended for this dish as the quality may diminish.
Recipe Notes / What I Learned
While testing this recipe, I discovered how critical the balance of flavors in the chimichurri is-it transformed the meal from good to outstanding. The aromatic herbs brightened the richness of the beef, creating a dish that truly sings of the season.
Yield and Serving Size
Yield: 6 servings · Serving Size: 4 oz flank steak with chimichurri
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 30g protein · 5g carbs · 24g fat
Recipe by:
Rustic Grilled Flank Steak with Chimichurri
Ingredients
Equipment
Method
- In a small bowl, combine the olive oil, minced garlic, sea salt, and black pepper. Rub this mixture all over the flank steak, making sure it's evenly coated. Allow it to marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator.
- While the steak marinates, mix up the chimichurri. In a medium bowl, combine the chopped parsley, cilantro, minced garlic, and red pepper flakes. Gradually drizzle in the red wine vinegar and olive oil while stirring until well integrated. Season with salt and pepper to taste.
- Heat your grill to medium-high, around 400°F.
- Once the grill is hot, place the flank steak on it. Grill for approximately 6-7 minutes on one side, then flip and grill for another 4-5 minutes until it reaches an internal temperature of 130°F for medium-rare.
- After grilling, let the steak rest for 5-10 minutes before slicing.
- Slice the steak against the grain into thin strips and top with a generous drizzle of chimichurri.
Notes
FAQs
Can I use a different cut of beef instead of flank steak?
Yes, you can substitute flank steak with skirt steak or hanger steak, both of which will also work well with the marinade and chimichurri sauce.
How can I make the chimichurri sauce spicier?
To add more heat to the chimichurri, simply increase the amount of red pepper flakes or add a chopped fresh chili pepper.
Is it necessary to let the steak rest after grilling?
Yes, allowing the steak to rest for 5-10 minutes after grilling is essential as it helps the juices redistribute, resulting in a more tender and flavorful cut.
