Easy Chimichurri Flank Steak

This Easy Chimichurri Flank Steak will take grilling to the next level. Zesty and sharp, this Chimichurri marinade is the perfect way to dress up a great cut of beef. Save a little for the perfect finishing sauce!

This dish serves up everything you need for an impressive main course. Tender beef garnished with the bright green sauce is feast for the eyes and the tongue. Best of all it comes together quickly using easy to find, inexpensive ingredients. 

No need to wander the aisles of the specialty stores to pull off this impressive dish!

If you like easy and impressive main courses try Herb Crusted Rack of Lamb and Balsamic Pork Chops. 30 minutes meals don't have to be boring.

Make this recipe, because…

The bright chimichurri marinade transforms an inexpensive cut of beef into a bright and flavorful centerpiece. 

It takes just a few minutes of preparation to make this zesty sauce that serves as both marinade and garlish. 

This recipe is perfect for outdoor grilling. If you are having bad weather or prefer to cook indoors, a cast iron pan is perfect for getting a nice char on the outside of the flank steak.

The chimichurri marinade is very versatile and can be used for shrimp and chicken as well.

Ingredients

Flat Leaf Parsley- Fresh herb bundles add a note of bitterness along with a slightly citrusy flavor. It pairs perfectly with the red wine vinegar and spice from the onion and garlic.
Flank Steak- This is a very reasonable priced cut of beef known for being lean and great for grilling. It requires very little preparation and just a little know how to get delicious and flavorful dishes from this cut.

Instructions

Step 1

Start by washing the bundle of flat leaf parsley and removing the stems. Place the parsley, garlic, red onion, lemon juice, red wine vinegar, olive oil, pepper flakes, salt, and pepper into a food processor.

Step 2

• Blend the chimichurri ingredients together until you have a coarse mixture. 
• Separate ¼ cup of chimichurri to be used for steak marinade. Save the remainder to use as a finishing sauce.

Step 3

• Place meat into a food storage bag. Add the chimichurri marinade. Close the bag and massage the marinade into the meat.
• Let the steak marinade for at least 30 minutes, but no more than 2 hours. (If you are going to use the steak within 30 minutes, leave it on the counter so that the steak will not be refrigerator cold when you start cooking.)

Step 4

• Heat your grill or cast iron pan to a medium-high heat. Place the marinated flank steak flat on the grill. (Now leave it alone!) 
• Let cook for about seven minutes.

Step 5

• Then, turn over and cook the other side for another seven minutes. (The meat should come cleanly away from the grill and have started to brown.)

Step 6

• Cook to the desired temperature, between 130° and 145° at the center, remove it from the heat and cover with foil.
• Let meat rest for 10 minutes. 
• Cut against the grain into one inch strips. Add some extra chimichurri sauce to the meat and serve.

FAQs

Expert Tips

Take your steak out of the refrigerator about 30 minutes prior to grilling. Getting some of the chill out of the meat will help it cook more evenly.

Do not fiddle with your steak once you place it on the grill. Let it cook undisturbed until you are ready to turn.

Use all of your senses to cook a perfect steak.

Make sure your grill or pan is hot before you put the meat on. You should hear a sizzle as it touches the hot pan.

Watch the piece of beef as it cooks. You will notice color moving up the sides as the heat moves to the center of the cut.

Use your sense of smell as well. As the marinated steak gets closer to done, the aroma will get stronger and you should be able to smell some of the charred spices distinctly.

Serve up this delicious steak dinner with a side of Roasted Glazed Carrots and Rice Pilaf!

Did you make this Easy Chimichurri Flank Steak? Follow me on Instagram, post a photo and tag @deliciousbydesigntv. Leave me a 5 Star Review!

Easy Chimichurri Flank Steak

This Easy Chimichurri Flank Steak will take grilling to the next level. Zesty and sharp, this Chimichurri marinade is the perfect way to dress up a great cut of beef. Save a little for the perfect finishing sauce!

5 from 6 votes

Print Pin Rate

Course: Dinner, Main Dish

Cuisine: South American

Prep Time: 15 minutes

Cook Time: 15 minutes

Marinade Time: 30 minutes

Total Time: 1 hour

Servings: 2 People

Calories: 414kcal

Author: Diana Reis

Equipment

• ▢
  Outdoor Grill or Cast Iron Pan

Ingredients

• ▢ 1 lb Flank Steak skirt steak or tri tip strips are good substitutions
• ▢ 2-3 Cloves Garlic
• ▢ ¼ Red Onion
• ▢ 1 ½ Cups Flat Leaf Parsley stems removed
• ▢ 3 Tbsp Olive Oil
• ▢ 2 Tablespoon Red Wine Vinegar
• ▢ 1 Tablespoon Lemon Juice
• ▢ ½ Teaspoon Red Pepper Flake
• ▢ 1 Teaspoon Salt
• ▢ ½ Teaspoon Black Pepper

Instructions

• Start by washing the bundle of flat leaf parsley and removing the stems. Place the parsley, garlic, red onion, lemon juice, red wine vinegar, olive oil, pepper flakes, salt, and pepper into a food processor.
• Blend the chimichurri ingredients together until you have a coarse mixture.
• Separate ¼ cup of chimichurri to be used for marinade. Save the remainder to use a finishing sauce.
• Place meat into a food storage bag. Add the chimichurri marinade. Close the bag and massage the marinade into the meat. Let the steak marinade for at least 30 minutes, but no more than 2 hours.
• Heat your grill or cast iron pan to a medium-high heat. Place the marinated flank steak flat on the grill.
• Let the meat cook for about seven minutes.
• Then, turn the steak over and cook the other side for another seven minutes.
• Once the steak has reached the desired temperature, between 130° and 145° at the center, remove it from the heat and cover with foil.
• Let meat rest for 10 minutes.
• Cut the rested Flank Steak against the grain into one inch strips. Add some extra chimichurri sauce to the meat and serve.

Notes

• Take your meat out of the refrigerator about 30 minutes prior to grilling. Getting some of the chill out of the meat will help it cook more evenly.
• Do not fiddle with your steak once you place it on the grill. Let it cook undisturbed until you are ready to turn the meat.
• Use all of your senses to cook a perfect steak.
• There are a few cuts that can be used in place of Flank. Look for Flat Iron, Hanger, or Skirt Steak.
• Make sure your grill or pan is hot before you put meat on. You should hear a sizzle as you place a cut of beef onto the hot pan.
• Watch your steak as it cooks. You will notice color moving up the sides as the heat moves to the center of the cut.
• Use your sense of smell as well. As the marinated steak gets closer to done, the aroma will get stronger and you should be able to smell some of the charred spices distinctly.
• Flank Steak has a distinct and noticeable grain. This would be the lines and fibers you see that follow one direction. Rest for at least 10 minutes to let the juices stabilize. Then, cut strips of the flank steak going directly against the grain at a 45° angle.

Nutrition

Calories: 414kcal | Carbohydrates: 5g | Protein: 48g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 150mg | Sodium: 145mg | Potassium: 988mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3791IU | Vitamin C: 62mg | Calcium: 124mg | Iron: 6mg

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