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Grilled Flank Steak with Chimichurri

Grilled Flank Steak with Chimichurri
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Grilled Flank Steak with Chimichurri is a flavorful and vibrant dish. The steak is marinated and grilled to perfection, then topped with a fresh and zesty chimichurri sauce. This recipe is perfect for a summer barbecue or a weeknight meal.

Ingredients

Scale
  • 1.5 lbs flank steak
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup olive oil (for chimichurri)

Instructions

  1. Pat the flank steak dry with paper towels. Rub with 2 tablespoons olive oil, salt, and black pepper. Let it sit at room temperature for 30 minutes.
  2. Preheat your grill to high heat (450-500°F).
  3. For the chimichurri, combine chopped parsley, cilantro, red wine vinegar, minced garlic, red pepper flakes, and 1/4 cup olive oil in a small bowl. Stir well and set aside.
  4. Place the flank steak on the hot grill. Grill for 4-6 minutes per side for medium-rare, or until your desired doneness is reached.
  5. Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain.
  6. Serve the sliced flank steak topped generously with the chimichurri sauce.

Notes

  • For a more intense flavor, marinate the steak overnight.
  • Adjust the amount of red pepper flakes in the chimichurri to your spice preference.
  • Chimichurri can be made a day in advance and stored in the refrigerator.
  • Leftover steak is great for salads or sandwiches.

Nutrition

Find it online: https://richfeast.com/grilled-flank-steak-with-chimichurri/