4 from 33 votes
Marinated Flank Steak with Asian Chimichurri Sauce
This flank steak recipe with an Asian marinade and chimichurri is so full of incredible flavor and cooks in mere minutes on the grill.
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
Servings:
4
Calories:
742 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
Citrus Marinade
- 2 orange zested (about 2 tablespoons
- 2 orange juiced
- 2 tablespoons canola oil or vegetable oil
- 5 garlic peeled and roughly chopped or smashed, cloves
- 1 tablespoon fresh ginger roughly chopped, skin removed
- ¼ cup soy sauce
- ¼ cup brown sugar light or dark
- one pound flank steak
Chimichurri Sauce
- 2 orange zested (about 2 tablespoons
- 5 garlic peeled and roughly chopped or smashed, cloves
- 1 tablespoon fresh ginger roughly chopped or smashed, skin removed
- 1 cup basil fresh leaves
- 1 cup cilantro fresh leaves
- ½ cup mint leaf fresh
- ¼ cup rice wine vinegar
- 1 teaspoon sesame oil
- 1 cup canola oil or vegetable oil
Instructions
- Note: (I have written out separate instructions for the Asian marinade and the Asian chimichurri, but since they use many of the same ingredients, I find it's easiest and most efficient to make the two recipes at the same time.)For the marinade: Add the 2 tablespoons of orange zest and the juice of 2 oranges to a gallon freezer bag. Then add 2 tablespoons of canola oil, 5 peeled and smashed (or chopped) garlic cloves, 1 tablespoon of chopped ginger, the soy sauce, and the brown sugar. Seal the bag and massage the marinade together. Add the steak, seal, massage again, and let the marinade sit at room temperature for 30 minutes (or refrigerate for up to 24 hours).
- For the chimichurri: Add the 2 tablespoons of orange zest, 5 of the peeled and smashed or chopped garlic cloves, and 1 tablespoon of ginger to the bowl of a food processor. Then add the basil, cilantro, mint, rice wine vinegar, and sesame oil. Pulse the mixture while streaming in 1 cup of canola oil to emulsify the sauce. Refrigerate until ready to use.
- Preheat the grill to high. Pull the steak from the marinade and allow it to rest at room temperature for 30 minutes if refrigerated. Place the steak on the hot grill and baste with the remaining marinade, cooking for 5-7 minutes on each side for medium rare, or until steaks come to 125°F. Transfer to a plate or cutting board and rest for 10 minutes.
- Going against the grain, cut the flank steak into thin slices, dress with the chimichurri sauce, and serve.
Cup of Yum
Nutrition Information
Calories
742kcal
(37%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
64g
(98%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
18g
(106%)
Monounsaturated Fat
40g
(200%)
Trans Fat
0.2g
(10%)
Sodium
820mg
(34%)
Potassium
520mg
(11%)
Fiber
6g
(24%)
Sugar
32g
(64%)
Vitamin A
1268IU
(25%)
Vitamin C
111mg
(123%)
Calcium
135mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 742
% Daily Value*
| Calories | 742kcal | 37% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 64g | 98% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 40g | 200% |
| Trans Fat | 0.2g | 10% |
| Sodium | 820mg | 34% |
| Potassium | 520mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 32g | 64% |
| Vitamin A | 1268IU | 25% |
| Vitamin C | 111mg | 123% |
| Calcium | 135mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.