Grilled Flank Steak with Chimichurri
A flavorful grilled flank steak served with a zesty chimichurri sauce, perfect for weeknight dinners or special gatherings.
- 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
- 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
- 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.
- 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.
- Preheat the Grill: Preheat your grill to high heat, about 15 minutes with the lid closed.
- 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.
- Rest the Steak: Let the steak rest for at least 10 minutes before slicing.
- 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