Grilled Flank Steak with Chimichurri
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
232 kcal
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Course
Dinner
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Cuisine
American, Argentinian
Grilled Flank Steak with Chimichurri
Description
The recipe starts by scoring the flank steak lightly on both sides in a crisscross pattern to help seasonings penetrate and to encourage attractive grill marks. The seasoning blend includes cumin, garlic powder, dried oregano, kosher salt, and freshly ground black pepper to enhance the steak's natural flavor without overwhelming it.
For the chimichurri, fresh parsley, minced garlic, red onion, red wine vinegar, olive oil, oregano, black pepper, and crushed red pepper flakes are combined. The sauce's acidity and herbs balance the richness of the grilled meat, adding brightness with each bite. Chopping ingredients by hand preserves a coarse texture preferred over pureeing.
The steak is grilled over high heat for a few minutes per side to medium-rare doneness, achieving a tender interior with charred edges. After resting, it is sliced thinly against the grain and served topped with the chimichurri sauce.
Variations include substituting half the parsley with cilantro and omitting onion while increasing garlic for a different flavor profile.
Ingredients
- 1 1/2 pounds flank steak
- 1/3 cup parsley no stems, packed and minced
- 1 tsp garlic powder
- 2 tbsp red onion (finely chopped*)
- 3/4 tsp cumin ground
- 4 cloves garlic (minced)
- 1/2 tsp oregano dried
- 2 tbsp extra virgin olive oil
- black pepper fresh ground
- 3 tbsp red wine vinegar
- 1 1/4 tsp kosher salt
- 1 tbsp water
- 1/4 tsp kosher salt
- 1/8 tsp black pepper fresh
- 1/8 tsp red pepper flakes or more to taste, crushed
Instructions
- Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.
- In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.
- For the chimichurri, mix all ingredients together. (Note: this tastes best when you chop everything by hand rather than in a food processor)
- Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired.
- Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain.
- Transfer to platter and top with chimichurri sauce.
Notes
- For a different chimichurri flavor, substitute half the parsley with cilantro.
- Omit the red onion and add two extra garlic cloves for a stronger garlic taste.
- Scoring the steak helps with even seasoning and attractive grill marks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 3oz steak with 4 tsp sauce | |
| Calories | 232kcal | 12% |
| Carbohydrates | 1g | 0% |
| Protein | 24g | 48% |
| Fat | 14g | 22% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 77mg | 26% |
| Sodium | 343mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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