Grilled Flank Steak with Chimichurri: A Flavor Adventure

Welcome to the RusticFlavor kitchen! Today, we’ve got something cooking that’s sure to impress both your taste buds and your guests: Grilled Flank Steak with Chimichurri. If you’re looking for a dish that’s packed with flavor yet easy enough to whip up for a weeknight dinner, you’ve come to the right place.

A Slice of Nostalgia

Growing up, my family had a special tradition of gathering around the grill on warm summer evenings. The air would be thick with the scent of marinated meats sizzling away, laughter echoing as we shared stories and savored every bite. One of our favorites was flank steak, grilled to perfection, served with a zesty chimichurri that brought everything together. I can still hear my grandma’s voice, guiding me through the process, and I remember her insistence that a good meal was never just about the food—it was about the love poured into it.

Every time I make this dish, it takes me back to those joyful evenings with my family. And guess what? You’re not just getting a recipe; you’re stepping into my memory, where every bite tells a story. So grab your apron, and let’s dive into this culinary adventure!

The Ingredients: What You’ll Need

Here’s what you’ll need for your Grilled Flank Steak with Chimichurri:

• 1.5 lb flank steak
  The star of the show! Flank steak is an affordable cut that lends itself beautifully to marinades and grilling. If you can’t find flank steak, you could use skirt steak or even sirloin.

• 1 cup parsley, finely chopped
  This herb is the backbone of any good chimichurri. Fresh is best, but you can substitute with cilantro or even a mix of herbs like basil if you want a twist.

• 3 cloves garlic, minced
  Garlic adds depth and an irresistible aroma. You can use jarred minced garlic in a pinch, but fresh is always better!

• 1/4 cup olive oil
  The heart of the dressing that brings everything together. Extra virgin olive oil is ideal, but avocado oil is a lovely alternative if you’re looking for something with a higher smoke point.

• 2 tbsp red wine vinegar
  This tangy ingredient cuts through the richness of the steak. If you don’t have red wine vinegar, balsamic or apple cider vinegar can work too!

• 1/2 tsp red pepper flakes
  Just the right amount of kick! If you’re sensitive to spice, feel free to omit this or reduce the quantity.

• Salt and pepper
  Always a necessity! Use kosher salt for seasoning the steak and freshly ground black pepper for a fresher flavor.

Step-by-Step Instructions: Let’s Get Cooking!

1. Prep the Chimichurri
   In a bowl, combine the finely chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, and a good pinch of salt and pepper. Mix it all together until well combined, then set it aside to let the flavors meld. A little tip: if you can, make this a few hours in advance or even the day before—trust me, it only gets better with time!

2. Marinate the Steak
   Take your flank steak and season it generously with salt and pepper on both sides. Then, let’s kick it up a notch! If you have any leftover chimichurri, now’s the time to rub some onto the steak. This will infuse it with those fresh flavors. Let it marinate for at least 30 minutes at room temperature or up to overnight in the fridge for a really flavorful experience.

3. Preheat the Grill
   Preheat your grill to high heat. If you’re using a charcoal grill, aim for a medium-high heat with a nice sear on the outside. If you’re using a gas grill, simply preheat it with the lid closed for about 15 minutes. You want it hot—this helps to create those beautiful grill marks and locks in the juices.

4. Grill the Flank Steak
   Once the grill is hot, place the flank steak on it, and close the lid. Grill for about 4-5 minutes on one side without moving it. This helps develop a nice crust. Flip it over and grill for another 4-5 minutes for medium-rare (130°F), or until it reaches your desired doneness. A little chef’s hack: use a meat thermometer to get it just right.

5. Rest the Steak
   Once it’s off the grill, let the flank steak rest for at least 10 minutes. This is crucial! Resting allows the juices to redistribute, making each bite incredibly tender.

6. Slice and Serve
   After resting, slice the steak against the grain. This is key for tender pieces. Serve the gorgeous slices on a platter drizzled with chimichurri and, if you like, a sprinkle of extra parsley for a pop of color.

Serving Suggestions: Making It Beautiful

Serve this grilled flank steak with a generous drizzle of chimichurri on top. You can also set up a little informal buffet with sides like grilled vegetables, a light salad, or some roasted potatoes. I love bringing out a rustic wooden board to showcase this feast—trust me, your guests will appreciate the effort!

Recipe Variations: Let Your Creativity Flow

• Add Some Citrus: Incorporate some lime or lemon juice into the chimichurri for a refreshing twist.
• Herb Variations: Experiment with different herbs like basil or cilantro for a unique flavor profile.
• Make it Spicy: Increase the red pepper flakes or add minced jalapeños to the chimichurri for a kick of heat.
• Sweet and Savory: Mix in a touch of honey or maple syrup to balance the acidity of the vinegar in the chimichurri.
• Grill It Indoors: Don’t have a grill? Try this on a stovetop grill pan or in the broiler. Just watch closely to avoid burning!

Chef’s Notes: A Personal Touch

This recipe has evolved over the years, with many backyard gatherings and family dinners contributing to its flavor. One funny memory is when my nephew decided he wanted to “help” make the chimichurri—let’s just say, there was more parsley on the floor than in the bowl! But the laughter we shared that day made it all worth it.

The great thing about this steak is that it’s super versatile; you can serve it as the main event or slice it up for tacos, sandwiches, or salads—endless possibilities!

FAQs and Troubleshooting

1. How do I know when flank steak is done?
   Use a meat thermometer! For medium-rare, aim for 130°F, medium is around 140°F, and well-done is about 160°F. Guessing can lead to a chewy steak!

2. What should I do if my chimichurri is too oily?
   If you find your chimichurri too oily, simply add a little more vinegar or a squeeze of lemon juice to balance it out.

3. Can I make chimichurri in advance?
   Absolutely! Chimichurri can be made a day in advance and stored in the fridge. It even gets better as it sits. Just give it a good stir before serving!

4. How should I store leftovers?
   Store any leftover steak and chimichurri in airtight containers. The steak will keep in the fridge for about 3-4 days, while the chimichurri can last a week (if you can resist eating it all!).

Nutritional Info (Optional)

While it can vary based on specific measurements, a typical serving of grilled flank steak with chimichurri provides roughly:

• Calories: 350
• Protein: 30g
• Fat: 25g
• Carbohydrates: 3g
• Fiber: 1g

Conclusion

And there you have it—a simple, flavorful recipe for Grilled Flank Steak with Chimichurri that brings back memories while creating new ones. It’s about comfort, togetherness, and above all, good food. So gather your loved ones, fire up that grill, and let’s make dinner unforgettable!

Let me know how your grilling adventure goes! I can’t wait to hear all about the memories you make and the delicious meals you create. Happy cooking! 🍖✨

Grilled Flank Steak with Chimichurri

Print Recipe

A flavorful grilled flank steak served with a zesty chimichurri sauce, perfect for weeknight dinners or special gatherings.

• Author: harperellington
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Argentinian
• Diet: Paleo

Ingredients

Scale 1x2x3x

• 1.5 lb flank steak
• 1 cup parsley, finely chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• Salt and pepper, to taste

Instructions

1. Prep the Chimichurri: In a bowl, combine the finely chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, and a good pinch of salt and pepper. Mix it all together until well combined, then set it aside to let the flavors meld.
2. Marinate the Steak: Season the flank steak generously with salt and pepper on both sides. Rub leftover chimichurri onto the steak. Let it marinate for at least 30 minutes at room temperature or up to overnight in the fridge.
3. Preheat the Grill: Preheat your grill to high heat, about 15 minutes with the lid closed.
4. Grill the Flank Steak: Place the flank steak on the grill, cover, and grill for 4-5 minutes. Flip and grill for another 4-5 minutes for medium-rare.
5. Rest the Steak: Let the steak rest for at least 10 minutes before slicing.
6. Slice and Serve: Slice the steak against the grain and serve on a platter drizzled with chimichurri.

Notes

Chimichurri can be made a day in advance and stored in the fridge. It gets better as it sits!

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 1g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 80mg

Keywords: grilled steak, chimichurri, flank steak, summer grilling, main dish