Flank Steak With Chimichurri Sauce Recipe

I absolutely adore this flank steak recipe because it combines the perfect blend of flavors with its zesty chimichurri sauce, taking my taste buds on a delicious journey. Grilling the steak to perfection and drizzling it with fresh, herby goodness makes every bite feel like a gourmet experience right in my backyard.

I adore preparing this delectable flank steak with chimichurri sauce, a matchless mingling of powerful taste and lively freshness. The flank steak, infused with the miracle of good cooking (kosher salt and freshly ground black pepper), is an excellent mate for the chimichurri sauce, a vibrant blend of fresh parsley, fresh cilantro, garlic, oregano, and red wine vinegar.

This meal is as rich in health benefits (lots of protein!) as it is in flavor, and your taste buds will go wild for this if you are a fan of steak.

Flank Steak With Chimichurri Sauce Recipe Ingredients

• Flank Steak: A lean cut, rich in protein, perfect for grilling.
• Kosher Salt: Enhances flavor, controls moisture, and seasons meat.
• Fresh Parsley: Adds vibrant color, antioxidants, and fresh flavor.
• Fresh Cilantro: Provides citrusy notes and potential anti-inflammatory benefits.
• Red Wine Vinegar: Introduces acidity, balances flavors, and tenderizes meat.
• Olive Oil: Heart-healthy monounsaturated fats, essential for the sauce’s richness.

Flank Steak With Chimichurri Sauce Recipe Ingredient Quantities

• 1.5 to 2 pounds flank steak
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/3 cup extra-virgin olive oil
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

How to Make this Flank Steak With Chimichurri Sauce Recipe

1. Take flank steak from the refrigerator and let it reach room temperature before you cook it. On both sides, use 1 teaspoon kosher salt and 1/2 teaspoon black pepper to rub the steak.

2. Prepare your grill or grill pan at medium-high. Apply olive oil (2 tablespoons) on either side of the steak.

3. Prepare the chimichurri sauce in a bowl. Combine 1/2 cup finely chopped fresh parsley, 1/4 cup finely chopped fresh cilantro, and 3 minced garlic cloves.

4. Add 1/4 cup red wine vinegar, 1/3 cup extra-virgin olive oil, 1 tablespoon chopped fresh oregano (or 1 teaspoon dried), and 1/2 teaspoon red pepper flakes to the bowl.

5. Mix the chimichurri sauce completely. Then season it with salt and pepper until it tastes just right to you. Let the sauce sit for a while. This wait time will coax the flavors between the sauce and the seasonings to meld.

6. Set the flank steak on the grill that has been heated and make it rare. Wait about 4-5 minutes for it to cook before trying it on the other side. Then, just like with the first side, cook it for the same amount of time, or more if you like your steak a little more done.

7. When it has reached the degree of doneness you prefer, take the steak off the grill and place it on a cutting board. Let it rest for about 5 to 10 minutes before cutting into it. The rest period is crucial for any steak, as it ensures that the juices stay inside the meat when you slice it.

8. Slice the steak against the grain to ensure tenderness. Cut it thinly.

9. Place the sliced steak on a serving platter and drench it in chimichurri sauce.

10. Serve at once, with any leftover chimichurri sauce on the side for those who want extra flavor. Enjoy your flank steak with chimichurri!

Flank Steak With Chimichurri Sauce Recipe Equipment Needed

1. Grill or grill pan
2. Tongs
3. Cutting board
4. Sharp knife
5. Small bowl
6. Spoon or whisk
7. Measuring spoons
8. Measuring cups
9. Serving platter

FAQ

• Can I use a different cut of steak?Certainly, skirt steak or hanger steak can be substituted, but they may necessitate different cooking times.
• How do I know when the flank steak is done?If you desire medium-rare, your meat should be at an internal temperature of 130°F to 135°F; to ascertain accuracy, use a meat thermometer.
• Is there a substitute for cilantro?If you’re not a fan of cilantro, you can simply increase the amount of parsley or try using basil instead.
• Can I make the chimichurri sauce ahead of time?Indeed, chimichurri sauce can be made as much as 24 hours in advance and kept in the refrigerator.
• How should I store leftovers?Store cooked steak and sauce in the refrigerator for up to 3 days. Place in separate airtight containers.
• Can this dish be cooked on a grill?For sure, grilling gives the steak a pleasant char flavor. Just be sure to alter cooking times according to how hot your grill is.
• Is flank steak suitable for marinating?Certainly, the chimichurri has robust flavors that pair wonderfully with the steak. However, this recipe calls for the accoutremon of a chimichurri contrasted with the sweet onion, so let’s take a moment to appreciate that marriage with the flavors of this dish.

Flank Steak With Chimichurri Sauce Recipe Substitutions and Variations

A similar texture could be achieved with skirt steak, which could be used in place of flank steak.
Sea salt could take the place of kosher salt, used in equal measure.
Fresh basil can be used in place of fresh parsley for a slightly different flavor.
You can substitute apple cider vinegar or white wine vinegar for red wine vinegar.
An equal measure of cayenne pepper makes a good substitution for red pepper flakes if you want to maintain the same heat level.

Pro Tips

1. Marinating Option For an extra flavor boost, consider marinating the flank steak with olive oil, a bit of lime juice, and some of the chopped fresh herbs for at least an hour prior to grilling. This can enhance the overall taste and tenderness of the meat.

2. Chimichurri Infusion Allow the chimichurri sauce to sit for at least 30 minutes to an hour before serving. This gives the flavors more time to meld together, resulting in a richer and more cohesive taste.

3. Grill Marks To achieve perfect grill marks, make sure your grill is hot enough and place the steak at a 45-degree angle to the grates. After a couple of minutes, rotate it 90 degrees to get crosshatch marks before flipping.

4. Resting the Steak After grilling, tent the steak loosely with foil while it rests. This helps keep it warm and allows the juices to redistribute evenly throughout the meat.

5. Customization Feel free to adjust the chimichurri sauce ingredients based on personal preference. You can increase the garlic or red pepper flakes for more kick, or add a splash of lemon juice for added brightness.