Chimichurri Steak Grilled Flank

Chimichurri Steak is the ultimate way to enjoy a deliciously tender steak with a punchy green sauce that wakes up your taste buds. Juicy grilled flank steak gets a drenching of bright herby chimichurri so every bite bursts with the lively flavors of parsley garlic and red wine vinegar. With speedy prep and big flavors this dish turns a weeknight or backyard gathering into a feast.

This recipe quickly became our family’s go to for any celebration. I love how the vibrant green sauce makes even a simple steak feel special and memorable.

Ingredients

• Flank steak: Choose a one pound piece with good marbling for flavor and tenderness
• Fresh parsley: Adds that signature grassy freshness look for bright green leaves
• Garlic: Provides a bold savory bite use fresh cloves for best results
• Red wine vinegar: Delivers tang and brightness opt for a quality vinegar since it shines
• Extra virgin olive oil: Smooths out the sauce choose a fruity variety for depth
• Dried oregano: Offers an herby backbone select a fresh batch for boldness
• Salt and pepper: Enhances all the flavors use kosher salt and freshly cracked pepper
• Crushed red pepper flakes: Optional for a little heat pick a red variety for color and spice

Step by Step Instructions

Prepare the Chimichurri Sauce:

Add parsley garlic red wine vinegar oregano salt pepper and optionally crushed red pepper flakes to a food processor. Pulse until the parsley is finely chopped but not pureed. While running the processor slowly pour in the olive oil so the sauce comes together chunky and bright. Scrape down the bowl and mix again to be sure everything is distributed.

Season the Steak:

Lay the flank steak flat on a board. Sprinkle both sides generously with salt and freshly cracked black pepper covering the surface evenly. Let the steak rest at room temperature for half an hour so it cooks evenly and the seasoning soaks in.

Preheat Your Grill:

Turn your grill or grill pan to medium high heat about four hundred degrees Fahrenheit if you have a thermometer. Brush the grates with oil so the steak does not stick.

Grill the Steak:

Place the steak on the hot grill. Cook undisturbed for four to five minutes until a good sear forms. Flip and grill for four to five more minutes on the other side for medium rare or to your preferred doneness. Avoid pressing down so you keep all the juices inside.

Rest Before Serving:

Take the steak off the heat and set it on a board. Let it rest five minutes so the juices redistribute before slicing.

Serve with Chimichurri:

Slice the steak thinly across the grain for tenderness. Arrange the slices on a platter and spoon generous chimichurri over the top making sure every piece gets some of that herby sauce.

My favorite part is swirling the sauce over the slice of steak and seeing the little flecks of parsley and garlic cling to the juicy meat. The first time we served this at a family cookout friends were begging for the recipe before dinner was even done.

Storage Tips

Leftover steak keeps well in an airtight container in the fridge for two to three days. Chimichurri also stores nicely in a sealed jar and it can be used as a marinade or sandwich spread the next day. If you want to freeze leftover steak wrap it tightly and thaw in the fridge before reheating.

Ingredient Substitutions

You can swap flat leaf parsley for curly or even a mix of both for texture. For the parsley sensitive try fresh cilantro as a stand in or mix the two together for extra depth. If you do not have red wine vinegar white wine vinegar or even lemon juice works in a pinch just adjust the amount to taste.

Serving Suggestions

Chimichurri steak is amazing alongside roasted potatoes grilled vegetables or fresh crusty bread to mop up any extra sauce. For a more casual meal stuff slices into warm tortillas with avocado and crisp lettuce for a zesty taco twist.

Cultural and Historical Context

Chimichurri is a classic sauce from Argentina famous for its use on grilled meats at traditional asados barbecue gatherings. Every family has their own special variation sometimes with a bit more garlic a little heat or fresh oregano from the garden. It is a staple that brings people together for laughter and celebration.

Frequently Asked Questions

→ How do I ensure the steak is juicy and tender?

Allow the flank steak to rest at room temperature before grilling, and slice thinly against the grain to enhance tenderness.

→ Can I make the chimichurri sauce ahead of time?

Chimichurri sauce can be prepared a day in advance and stored in the refrigerator to deepen the flavors.

→ What other cuts of beef work well?

Skirt steak or sirloin make excellent alternatives if flank steak is unavailable or preferred.

→ How spicy is the chimichurri sauce?

The sauce has a mild heat, but adding more red pepper flakes can increase its spiciness if desired.

→ Should the steak be marinated before grilling?

While not required, seasoning both sides well with salt and pepper enhances the steak's natural flavors.