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Flavorful Chimichurri Grilled Flank Steak

chimichurri grilled flank steak - featured image
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A quick and easy grilled flank steak recipe topped with a fresh, vibrant chimichurri sauce made from herbs, garlic, and vinegar. Perfect for a no-fuss, flavorful meal that impresses.

Ingredients

Scale
  • 1.5 to 2 pounds flank steak (well-marbled recommended)
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1 cup fresh parsley leaves, packed (flat-leaf preferred)
  • ½ cup fresh cilantro leaves (optional)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh oregano leaves, chopped (or 1 tablespoon dried oregano)
  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon crushed red pepper flakes
  • Salt and pepper to taste

Instructions

  1. Prepare the Chimichurri Sauce: In a food processor, combine parsley, cilantro (if using), garlic, oregano, red pepper flakes, and a pinch of salt. Pulse a few times to roughly chop the herbs. With the processor running, slowly drizzle in olive oil and red wine vinegar until the mixture forms a loose, slightly chunky sauce. Taste and adjust seasoning. Set aside to let flavors meld (about 10 minutes).
  2. Marinate the Flank Steak: Pat the flank steak dry with paper towels. Rub both sides with olive oil, then season generously with salt and pepper. Let rest at room temperature for 15-20 minutes for even cooking. Optionally, spoon a few tablespoons of chimichurri over the steak and marinate in the fridge for 30 minutes to 1 hour for extra flavor.
  3. Preheat the Grill or Grill Pan: Heat grill to medium-high (about 400°F). If using a grill pan, heat over medium-high for 5 minutes until very hot.
  4. Grill the Flank Steak: Place steak on grill and cook 4-5 minutes per side for medium-rare (internal temp 130-135°F). Use tongs to flip once, avoid piercing the meat. For medium, add 1-2 minutes per side.
  5. Rest the Steak: Remove steak from grill, transfer to cutting board, tent loosely with foil, and let rest for 10 minutes to redistribute juices.
  6. Slice and Serve: Slice steak thinly against the grain. Spoon chimichurri sauce generously over slices and serve immediately.

Notes

Use fresh herbs for best flavor. Avoid over-blending chimichurri to keep texture. Let steak rest after grilling to keep it juicy. Slice against the grain for tenderness. If no grill available, pan-sear in a cast-iron skillet. Chimichurri sauce can be made ahead and stored refrigerated for up to 5 days.

Nutrition

Keywords: chimichurri, flank steak, grilled steak, herb sauce, easy dinner, quick steak recipe, outdoor grilling, pan-seared steak

Find it online: https://bitematrix.com/flavorful-chimichurri-grilled-flank-steak-recipe-easy-herb-sauce-guide/