Juicy Grilled Flank Steak with Chimichurri Sauce – Easy Recipe

Grilled flank steak has always been one of my go-to choices for a flavorful and satisfying meal. There’s something irresistible about its tender texture and rich, beefy taste when cooked just right on the grill.

Adding a vibrant chimichurri sauce takes this dish to another level. The fresh herbs, garlic, and tangy vinegar create a perfect balance that complements the smoky steak beautifully. It’s a combination that never fails to impress my family and friends.

Whether you’re a grilling enthusiast or trying it out for the first time, this recipe is simple yet impressive. I’m excited to share my favorite way to prepare grilled flank steak with chimichurri sauce that’s sure to become a new staple in your kitchen.

Overview Of Grilled Flank Steak With Chimichurri Sauce

Grilled flank steak with chimichurri sauce offers a combination of tender, juicy beef and a vibrant herbaceous sauce. I choose flank steak, a lean cut from the abdominal muscles, because it cooks quickly over high heat, preserving its rich flavor and satisfying texture. I pair it with chimichurri sauce, originating from Argentina, which blends fresh parsley, cilantro, garlic, red wine vinegar, and olive oil to create a tangy, aromatic complement to the steak. This dish balances protein and herb freshness, making it suitable for my weeknight dinners or weekend barbecues.

Ingredients

Here are the ingredients you’ll need to prepare grilled flank steak with chimichurri sauce.

Flank Steak

• 2 pounds flank steak
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin

Chimichurri Sauce

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon red pepper flakes
• Salt to taste

Preparation

I start by preparing the steak and the chimichurri sauce to ensure everything is ready for grilling.

Marinating The Steak

Combine 2 tablespoons of olive oil, 4 minced garlic cloves, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of ground cumin in a bowl. Coat the 2-pound flank steak evenly with the marinade. Let it rest for at least 30 minutes, allowing the flavors to penetrate the meat.

Making The Sauce

In a separate bowl, mix 1 cup of finely chopped fresh parsley, ½ cup of finely chopped fresh cilantro, and 4 minced garlic cloves. Add ¼ cup of red wine vinegar and ½ cup of olive oil. Sprinkle in 1 teaspoon of red pepper flakes and salt to taste. Stir until all ingredients are well combined, creating a vibrant chimichurri sauce.

Grilling Techniques

Grilling flank steak requires precise heat control, preparation, and timing to enhance flavor and tenderness. Here are the techniques I use:

• Preheat the Grill: I set the grill to high heat (450-500°F) to ensure a proper sear.
• Clean the Grates: I scrub the grates thoroughly to remove residue, preventing the steak from sticking.
• Oil the Grates: I apply a thin layer of oil to the grates to facilitate smooth cooking.
• Sear the Steak: I grill the marinated flank steak directly over high heat for 4-6 minutes per side, achieving a rich crust.
• Monitor Cooking Time: I use a meat thermometer to reach an internal temperature of 130-135°F for medium-rare doneness.
• Rest the Steak: After grilling, I let the steak rest for 5-10 minutes to allow juices to redistribute, ensuring optimal tenderness.

Cooking Temperature and Time

Implementing these techniques guarantees a flavorful, perfectly cooked flank steak every time.

Serving Suggestions

Pairing grilled flank steak with chimichurri sauce enhances its flavors and creates a balanced meal. Here are some excellent serving options:

• Grilled Vegetables: Include bell peppers, zucchini, and asparagus to add color and nutrients.
• Roasted Potatoes: Season with rosemary and garlic for a crispy, savory side.
• Fresh Salad: A mixed green salad with cherry tomatoes and a light vinaigrette complements the rich steak.
• Rice Pilaf: Opt for a herb-infused rice pilaf to absorb the chimichurri sauce.
• Crusty Bread: Serve slices of baguette to mop up any remaining sauce.
• Beverage Pairings: Red wines like Malbec or Cabernet Sauvignon work well, while craft beers can add a refreshing contrast.
• Presentation Tips: Slice the steak against the grain to ensure tenderness and arrange the slices neatly on a platter with a drizzle of chimichurri.

These serving suggestions create a well-rounded meal, perfect for any occasion.

Conclusion

Grilling flank steak with chimichurri has truly elevated my dinner game. The fresh and vibrant flavors always bring a smile to the table.

I hope you enjoy making and sharing this dish as much as I do. Happy grilling!