Chimichurri Steak Grilled Flank (Print)
Grilled flank steak paired with zesty chimichurri for a bold, flavorful meal, ideal for dinner or gatherings.
# Ingredients:
→ Steak
01 -
450 g flank steak
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
→ Chimichurri Sauce
04 -
60 ml extra virgin olive oil
05 -
25 g fresh parsley leaves, packed
06 -
4 garlic cloves
07 -
60 ml red wine vinegar
08 -
1 tsp dried oregano
09 -
0.25 tsp crushed red pepper flakes, optional
# Steps:
01 -
Place parsley, garlic, red wine vinegar, dried oregano, salt, black pepper, and crushed red pepper flakes (if using) into a food processor. Pulse until finely chopped. Gradually pour in extra virgin olive oil while blending until the mixture is well combined but retains some texture.
02 -
Pat the flank steak dry and season both sides generously with salt and freshly ground black pepper. Allow the steak to rest at room temperature for 30 minutes to enhance tenderness.
03 -
Set grill to medium-high heat, approximately 200°C.
04 -
Place the prepared steak on the hot grill grates. Cook for 4–5 minutes on each side to achieve medium-rare doneness. Adjust grilling time for desired level of doneness.
05 -
Transfer steak to a board and rest for 5 minutes. Slice thinly against the grain for optimal texture.
06 -
Arrange steak slices on plates and spoon chimichurri sauce generously over each portion.
# Additional Notes:
01 -
Allowing the steak to rest after grilling ensures juiciness and easier slicing.