Grilled Flank Steak with Chimichurri
I've always been a steak lover, especially when it's topped with homemade chimichurri. It adds freshness and zing to grilled meats, chicken or fish, and the sauce can be made a day in advance.
I've always been a steak lover, especially when it's topped with homemade chimichurri. It adds freshness and zing to grilled meats, chicken or fish, and the sauce can be made a day in advance.
- 1 clove garlic minced
- 1 tsp garlic powder
- fresh ground pepper
- 2 tbsp extra virgin olive oil
- 1 tbsp water
- 2 tbsp apple cider vinegar
- 1 1/2 pounds flank steak
- 1/2 tsp dried oregano
- 1/4 tsp kosher salt
- 2 tbsp chopped cilantro
- 1 1/4 tsp kosher salt
- 2 tbsp red onion finely chopped
- 3/4 tsp ground cumin
- 2 tbsp parsley finely chopped (no stems)
- 1/8 tsp fresh black pepper
- 1/8 tsp crushed red pepper flakes or more to taste
- Carbohydrate 1.43688062465146 g
- Cholesterol 39.689332375 mg
- Fat 10.3984792219211 g
- Fiber 0.326715418494596 g
- Protein 24.3645957037851 g
- Saturated Fat 3.68980213045125 g
- Serving Size 1 1 serving (129g)
- Sodium 365.705842407791 mg
- Sugar 1.11016520615687 g
- Trans Fat 1.20140881964411 g
- Calories 203 calories
Step-by-step
- Using a sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.
- In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt.
- Season both sides of the steak with the seasoned spices.
- For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes.
- Add the remaining chimichurri ingredients. Mix all ingredients together. (Note: this tastes best when you chop the onions by hand rather than in a food processor, not sure why but trust me)
- Prepare the grill on high heat.
- Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired.
- Transfer steaks to cutting board; let rest 5 minutes.
- Thinly slice steaks across the grain.
- Transfer to platter and top with chimichurri sauce.
Grilled Flank Steak with Chimichurri: A Flavor Explosion
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. But let me tell you, this Grilled Flank Steak with Chimichurri recipe is a game-changer. It's quick, easy, and the flavors are absolutely incredible. The chimichurri sauce adds a vibrant, fresh element that elevates the steak to another level. Forget takeout – this recipe is your new weeknight hero!
The beauty of this dish lies in its simplicity. The ingredients are readily available, and the cooking process is straightforward. Even if you're not a seasoned grill master, you'll achieve perfectly cooked steak every time. I love the way the chimichurri sauce's bright, herby notes cut through the richness of the grilled flank steak. It’s a fantastic balance of flavors and textures. And the best part? The chimichurri can be made ahead of time, freeing up even more precious time on busy weeknights.
Why Flank Steak? Flank steak is a lean cut of beef that's naturally flavorful and relatively inexpensive. Its slightly chewy texture is perfectly complemented by the chimichurri, creating a wonderful contrast. When grilling, remember to score the steak before cooking – this helps to tenderize it and allows the marinade to penetrate more deeply. The scoring also creates beautiful grill marks, adding to the visual appeal of the dish.
The Magic of Chimichurri: This vibrant green sauce is the star of this show. The combination of fresh parsley, cilantro, garlic, red onion, and olive oil creates a complex flavor profile that is both herbaceous and slightly spicy. The tanginess of the vinegar balances the richness of the olive oil. I often find myself making extra chimichurri and using it as a marinade for chicken or fish, or even as a topping for grilled vegetables. It adds a fresh and exciting element to everything I use it on.
Serving Suggestions: This grilled flank steak is incredibly versatile. It's fantastic served on its own, but it also pairs well with various sides. I often serve it with a simple side salad, roasted vegetables, or some fluffy quinoa. For a more substantial meal, you could serve it with mashed potatoes or a hearty baked potato. The possibilities are endless.
Tips for Success:
- Don't overcook the steak! Flank steak is best cooked medium-rare to medium for maximum tenderness. Overcooked flank steak will be tough.
- Let the steak rest: This is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful steak.
- Use high-quality ingredients: The flavor of the chimichurri sauce relies on the freshness of the herbs and the quality of the olive oil.
- Adjust the spice level: Feel free to adjust the amount of crushed red pepper flakes to suit your preference. If you prefer a milder chimichurri, simply omit the red pepper flakes altogether.
This Grilled Flank Steak with Chimichurri is more than just a recipe; it's a testament to the simple joys of delicious, home-cooked food. It's a meal that brings family and friends together, and it’s a meal that I’m proud to share with you. So go ahead, fire up the grill, and prepare to be amazed by the incredible flavors of this dish. It's a recipe that will quickly become a staple in your kitchen!
