Description
This Grilled Flank Steak with Chimichurri Sauce delivers a bold, fresh, and flavorful meal. Tender, juicy flank steak is perfectly grilled and topped with a vibrant, herbaceous chimichurri sauce made from parsley, garlic, fresh oregano, olive oil, and red wine vinegar. Ideal for summer barbecues or a delicious, easy weeknight dinner.
Ingredients
Flank Steak
- 1½–2 pounds flank steak
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- ½ teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- Salt and black pepper, to taste
Instructions
- Prepare the Flank Steak: Pat the flank steak dry with paper towels. Rub the steak evenly with olive oil, then season it with kosher salt, black pepper, smoked paprika, and garlic powder.
- Preheat the Grill: Heat the grill to high, aiming for a temperature between 450–500°F to ensure a good sear.
- Grill the Steak: Place the steak on the hot grill and cook for 5–7 minutes on each side for medium-rare doneness. Adjust the time slightly depending on the steak’s thickness.
- Rest the Steak: Remove the steak from the grill and place it on a cutting board. Let it rest for 10 minutes to allow juices to redistribute, keeping the meat juicy and tender.
- Make the Chimichurri Sauce: In a bowl, combine finely chopped parsley, minced garlic, fresh oregano, red pepper flakes, and red wine vinegar. Slowly whisk in the olive oil until the mixture is well combined. Season with salt and black pepper to your taste.
- Slice the Steak: Thinly slice the rested flank steak against the grain to ensure tenderness.
- Serve: Spoon generous amounts of the chimichurri sauce over the sliced steak and serve immediately.
Notes
- Resting the steak after grilling is essential for juicy, tender results.
- The chimichurri sauce can be prepared up to 24 hours in advance to allow flavors to meld.
- For an extra flavorful meal, marinate the flank steak in chimichurri sauce for 2–4 hours before grilling.
- This dish pairs excellently with roasted potatoes or grilled vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Argentinian, South American
