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Grilled Flank Steak with Chimichurri

Grilled Flank Steak with Chimichurri! It just doesn’t get any better! This flank steak is grilled, and is then drizzled with a homemade spicy chimichurri sauce. With the chimichurri, you will get a nice zing from the vinegar, garlic and red pepper flakes, and great freshness from all the herbs. It goes well with so much: grilled meats, chicken or fish, and even over vegetables. This sauce is perfect for all your summer grilling.

Grilled Flank Steak with Chimichurri - Blog-1

What is Chimichurri? It’s just an uncooked sauce that is used both in cooking and as a condiment for grilled meat. It requires only a handful of simple ingredients but, when it comes together, it really packs a punch. This can be made in advance, and benefits from sitting in the refrigerator for awhile. Two tips on this: be sure to remove the stems from the herbs and use a good, high-quality olive oil.

Ingredient Notes For This Grilled Flank Steak with Chimichurri:

For the protein, a flank steak is a great lean beef option for grilling. We just simply season it with salt and pepper, grill it and then slice it thin across the grain before serving. Be sure to whip up my quick chimichurri and you have yourself a perfect meal.

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Chimichurri Sauce Ingredients:

  • Extra Virgin Olive Oil (provides fat)
  • Red wine vinegar (provides acid)
  • Garlic (will give that pungent flavor)
  • Red pepper flakes (will give a spicy kick)
  • Fresh Flat Leaf Italian Parsley (will give freshness)
  • Fresh Cilantro (will give freshness)
  • Salt and freshly ground black pepper (rounds out all the flavors)

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Grilled Flank Steak with Chimichurri

This flank steak is grilled, and is then drizzled with a homemade spicy chimichurri sauce. It goes well with so much: grilled meats, chicken or fish, and even over vegetables. This sauce is perfect for all your summer grilling! 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American, Argentinian
Keyword: Argentinean Recipes, Beef, Flank Steak, Gluten-Free Recipes, Grilled Steak, Grilling, Low-Carb, Main Dish, Pureeing Recipes, Steak, Summer Recipes
Servings: 4 people
Author: Naomi

Ingredients

  • CHIMICHURRI SAUCE:
  • 1/2 cup Extra Virgin Olive Oil
  • 3 tbsp Red Wine Vinegar
  • 3 Garlic Cloves, peeled and roughly chopped
  • 1 tsp Crushed Red Pepper Flakes
  • 1/3 cup Fresh Flat Leaf Italian Parsley Leaves, loosely packed (stems removed)
  • 1/3 cup Fresh Cilantro Leaves, loosely packed (stems removed)
  • Himalayan Pink Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • MEAT:
  • 1 1/2 lbs. Flank Steak
  • Freshly Ground Black Pepper, to taste
  • Himalayan Pink Salt, to taste

Instructions

  • Chimichurri Sauce: Add all of the ingredients, except for the olive oil, to a food processor and pulse a few times until chopped. Slowly add the olive oil, while pulsing the mixture a few more times until the olive oil is fully combined. (If necessary, you may need to stop to scrape down the sides of the food processor).
  • Refrigerate until ready to use. Right before serving, bring it back to room temperature.
  • Flank Steak: Preheat the grill on high heat for about 10 minutes. Turn down to medium-high right before placing the meat on the grill.
  • Season both sides of the meat with salt and pepper.
  • Place the steak on the grill and cook until golden brown and slightly charred, about 4-5 minutes. Turn the steak over and continue to grill for 3-5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
  • Transfer the steak to a cutting board, lightly covered with foil, and let rest for the amount of time that you grilled it. Thinly slice the steak across the grain.
  • Serve as is with the chimichurri sauce, in tacos or even as a taco bowl.

NOTE:

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