there’s something undeniably captivating about the sizzle of a perfectly grilled flank steak-the caramelized edges, the tender, juicy bite, and that rich, smoky aroma that invites you to dive in. But the true magic unfolds when this hearty cut meets its vibrant counterpart: a zesty chimichurri sauce. Bursting with fresh herbs, garlic, tangy vinegar, and a hint of spice, chimichurri transforms simple grilled meat into an unforgettable culinary experience.In this article, we’ll explore how to master the art of grilling flank steak to juicy perfection and craft a chimichurri that balances brightness and depth-a duo that promises each bite to be a blissful celebration of flavor.
Savor Grilled Flank Steak Paired with Zesty Chimichurri Bliss is more than just a meal-it’s a celebration of vibrant flavors and perfectly cooked meat. The juicy, tender flank steak harmonizes beautifully with the shining, herbaceous chimichurri, a classic Argentinian sauce that wakes up your palate with fresh parsley, garlic, and a kick of acidity. this dish brings boldness and balance together, making it ideal for backyard gatherings or a weeknight feast that impresses without fuss.
prep and Cook Time
- Preparation: 20 minutes (plus 2 hours marinating)
- Cooking: 12 minutes
- Total Time: 2 hours 32 minutes
Yield
Serves 4 to 6 people
Difficulty Level
Medium – requires attention to marinating and grilling techniques, but fully achievable for home cooks aiming for steakhouse results.
Ingredients
- for the Flank Steak Marinade:
- 1 ½ pounds flank steak,trimmed of excess fat
- ⅓ cup olive oil,extra virgin
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 4 cloves garlic,minced
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- For the Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley,finely chopped
- ¼ cup fresh cilantro,finely chopped
- 3 cloves garlic,minced
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- ½ teaspoon sea salt
- Freshly ground black pepper,to taste
Instructions
- Prepare the Marinade: In a medium bowl,whisk together the olive oil,soy sauce,lime juice,minced garlic,honey,smoked paprika,salt,and black pepper. This mixture will tenderize and flavor the flank steak deeply.
- Marinate the Flank Steak: Place the flank steak in a shallow glass dish or resealable plastic bag. Pour the marinade over the steak,ensuring it is indeed fully coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor absorption.
- Make the Chimichurri Sauce: While the steak marinates,combine parsley,cilantro,garlic,red wine vinegar,olive oil,red pepper flakes,salt,and pepper in a bowl. Stir well and set aside at room temperature to let the flavors meld.
- Preheat Your Grill: Set your grill to medium-high heat (about 400°F). Ensure the grates are clean and lightly oiled to prevent sticking.
- Grill the Flank Steak: Remove the steak from the marinade and let excess drip off. Grill for about 5-6 minutes per side for medium-rare, flipping only once to develop a lovely crust. Use a meat thermometer to check for 130°F internal temperature for medium-rare.
- Rest and Slice: Transfer the steak to a cutting board and cover loosely with foil. Let it rest for 10 minutes; this allows the juices to redistribute, ensuring every bite is as juicy as possible.
- Slice Against the Grain: Identify the direction of the muscle fibers and slice the steak thinly, perpendicular to the grain. This technique makes the steak tender and easy to chew.
- Serve with chimichurri: Generously spoon the zesty chimichurri over the sliced steak or serve on the side as a vibrant dipping sauce.
Tips for Success
- Marinade patience pays off: The longer you marinate, up to 24 hours, the more flavorful and tender your flank steak becomes.
- Control the grill heat: Flank steak is lean, so avoid overcooking which leads to toughness-aim for medium-rare to medium doneness.
- Resting is crucial: Do not skip the resting phase; it’s key to juicy meat.
- Fresh herbs in chimichurri: Use fresh parsley and cilantro for the best vibrant taste and color. Dried herbs won’t deliver the same punch.
- Make ahead: Chimichurri can be prepared 24 hours in advance and refrigerated-bring it to room temperature before serving.
- Alternate herbs: Feel free to experiment by adding fresh oregano or mint to the chimichurri for subtle variations.
Serving Suggestions
Present your sliced grilled flank steak on a rustic wooden board, topped with a generous drizzle of chimichurri. Garnish with lime wedges and a sprinkle of flaky sea salt for sparkle. This dish pairs beautifully with grilled vegetables like asparagus or bell peppers, roasted new potatoes tossed in rosemary, or a bright citrus quinoa salad to keep the meal light and fresh. For a more indulgent experience, creamy avocado slices or a side of charred corn on the cob brings texture contrast that players well with the zesty chimichurri sauce.
| Nutrient | per Serving |
|---|---|
| Calories | 320 |
| Protein | 35g |
| Carbohydrates | 4g |
| Fat | 18g |
For more tips on choosing the perfect steak and grilling techniques, check out our Ultimate Steak grilling Guide. To deepen your understanding of traditional chimichurri, the Encyclopedia Britannica entry on Chimichurri offers a fascinating culinary history.
Q&A
Q&A: Savor Grilled Flank Steak Paired with Zesty Chimichurri Bliss
Q1: What makes flank steak the perfect cut for grilling?
A1: Flank steak is prized for its lean, fibrous texture and robust beefy flavor. When grilled over high heat, it develops a beautifully charred crust while remaining juicy inside.Its long muscle fibers absorb marinades exceptionally well, enhancing tenderness and taste-making it ideal for bold, smoky grilling.
Q2: how does chimichurri elevate the flavors of grilled flank steak?
A2: chimichurri is a vibrant sauce bursting with fresh herbs, garlic, tangy vinegar, and a hint of spice. Its bright acidity naturally cuts through the richness of the steak, while the herbaceous notes add layers of complexity.this lively pairing brings harmony, turning every bite into a zesty, flavorful experience.
Q3: What are the essential ingredients for a classic chimichurri sauce?
A3: A traditional chimichurri combines fresh parsley,garlic,red wine vinegar,olive oil,crushed red pepper flakes,and a touch of oregano and salt. These simple,bold ingredients meld into a sauce that’s both refreshing and piquant-perfect for boosting grilled meats with its vivid personality.
Q4: Can chimichurri be customized for different flavor moods?
A4: Absolutely! While parsley forms the base,you can experiment with cilantro for a citrusy twist,add mint for cool brightness,or include smoked paprika for a deeper smokiness. Adjusting vinegar types or adding lemon juice can also tweak acidity levels, making your chimichurri uniquely tailored to your palate.
Q5: What’s the best method to grill flank steak for optimal tenderness?
A5: Start by marinating the steak to infuse flavor and soften the muscle fibers. Grill it hot and fast-about 4-5 minutes per side-to develop a caramelized crust without overcooking. Resting the meat for at least 5 minutes afterward allows juices to redistribute, ensuring each slice is tender and juicy.
Q6: How should flank steak be sliced to maximize tenderness?
A6: Slice the cooked flank steak thinly against the grain. cutting against the muscle fibers shortens them, making each bite easier to chew and more tender. This simple technique transforms a naturally fibrous cut into a melt-in-your-mouth delight.
Q7: What sides complement grilled flank steak and chimichurri?
A7: Bright, fresh sides balance this dish’s rich, bold nature. Grilled vegetables, such as asparagus or bell peppers, a crisp salad with citrus vinaigrette, or roasted potatoes seasoned with herbs all make excellent companions. They add texture and freshness without competing with the steak’s flavor.
Q8: Is chimichurri only suitable as a sauce,or can it be used in other ways?
A8: Beyond a sauce,chimichurri works brilliantly as a marinade or a finishing drizzle. You can toss it with grilled veggies, mix it into grain bowls, or even use it as a vibrant topping for sandwiches and wraps. Its versatility lets it brighten a wide range of dishes beyond steak.
Q9: How can I store leftover chimichurri to preserve its freshness?
A9: Store chimichurri in an airtight container in the refrigerator. Because it’s made with fresh herbs and olive oil, it’s best enjoyed within 3-4 days for peak freshness. Before serving leftovers, give it a good stir to recombine any separated olive oil.
Q10: What tips make this dish truly memorable for a home cook?
A10: Use the freshest herbs for your chimichurri, never rush the grilling process, and always slice the steak against the grain. Pair these steps with seasonal sides and a bit of enthusiasm, and you’ll create a flavorful feast that brings zest and joy to your table every time.
closing Remarks
As the final sizzle fades and the vibrant hues of chimichurri dance atop each tender slice, it’s clear that this grilled flank steak isn’t just a meal-it’s an experience.Pairing smoky, savory beef with the bright, herbaceous punch of zesty chimichurri creates a harmony of flavors that awakens the palate and celebrates the art of simple, bold cooking. Whether you’re hosting a lively backyard gathering or treating yourself to a gourmet weeknight dinner, this dynamic duo promises to elevate your next culinary adventure. So fire up the grill, gather your ingredients, and savor every bite of this unforgettable feast-because great food is meant to be shared, enjoyed, and remembered.
