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flank steak sliced with sauce and garnish
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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!
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