There’s something undeniably captivating about the charred edges and juicy tenderness of a perfectly grilled flank steak-a cut that’s as bold in flavor as it is indeed versatile in the kitchen. but what truly elevates this culinary experience is pairing it with a vibrant, zesty chimichurri sauce, a lively blend of fresh herbs, tangy vinegar, and a hint of spice that dances on the palate. In this article, we’ll explore how to master the art of grilling flank steak to juicy perfection and craft a chimichurri sauce bursting with freshness, turning a humble meal into an irresistible festivity of savory zest and smoky allure.
Savor Grilled Flank Steak with Zesty Chimichurri Sauce is a vibrant culinary journey that brings bold, smoky flavors and lively herbaceous zest together in perfect harmony. This dish, steeped in South American tradition, captures the heart of Argentine grilling culture where flank steak’s robust texture meets the fresh brightness of chimichurri. Whether you’re firing up your backyard grill or mastering a weeknight dinner, this recipe is your passport to impeccable flavor and tender, juicy satisfaction.
Prep and Cook Time
- Preparation: 20 minutes
- Marinating: 4 hours (minimum)
- Grilling: 10-12 minutes
- Total Time: Approximately 4.5 hours
Yield
Serves 4 generous portions
Difficulty Level
Medium – Ideal for home cooks ready to impress with grill skills and bold flavors
Ingredients
- For the Flank steak Marinade:
- 1.5 pounds flank steak,trimmed of excess fat
- 1/4 cup extra virgin olive oil
- 3 cloves garlic,finely minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon crushed red pepper flakes (optional,for heat)
- For the Zesty Chimichurri sauce:
- 1 cup fresh flat-leaf parsley,finely chopped
- 1/2 cup fresh cilantro,finely chopped
- 4 cloves garlic,minced
- 1 small shallot,minced
- 1/3 cup red wine vinegar
- 3/4 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Marinade: in a medium bowl,whisk together extra virgin olive oil,garlic,soy sauce,lime juice,cumin,smoked paprika,black pepper,and red pepper flakes until fully blended.
- Marinate the Flank Steak: Place the trimmed flank steak in a large zip-top bag or shallow dish. Pour the marinade over the steak,ensuring an even coat. Seal and refrigerate for at least 4 hours, ideally overnight, to tenderize and infuse bold flavors.
- Make the Chimichurri Sauce: While the steak marinates, combine parsley, cilantro, garlic, shallot, red wine vinegar, olive oil, oregano, and crushed red pepper flakes in a glass jar or bowl. Stir thoroughly, season with salt and pepper, then cover and refrigerate for flavors to meld at least 1 hour before serving.
- Preheat Your Grill: set your grill for medium-high heat, cleaning the grates thoroughly and oiling lightly to prevent sticking.
- Grill the Flank Steak: Remove steak from marinade, shaking off excess. grill for about 5-6 minutes per side for medium-rare, adjusting time based on thickness. Use a meat thermometer to aim for 130-135°F (54-57°C).
- Rest the Meat: Transfer steak to a cutting board,loosely tent with foil,and rest for 10 minutes. This step locks in juices and keeps the meat tender.
- Slice and Serve: Using a sharp knife, slice flank steak thinly against the grain to maximize tenderness. Plate and generously spoon zesty chimichurri sauce over the top for a bright contrast to the smoky meat.
Tips for Success
- Marinate Thoroughly: Flank steak is lean and benefits hugely from overnight soaking in the marinade to break down fibers and boost flavor.
- Rest Before Slicing: Always allow the steak to rest after grilling to redistribute juices for a juicier bite.
- Chop Chimichurri Fresh: For vibrant color and flavor, chop herbs finely and avoid over-blending – the sauce should be chunky, not puréed.
- Grill Marks Matter: Place the steak diagonally on the grill grates and rotate after 2-3 minutes per side to achieve stunning crosshatch marks.
- Substitutions: if fresh cilantro isn’t preferred, increase parsley and add a touch of fresh oregano for herbal balance.
- Make Ahead: Chimichurri tastes even better the next day; prepare it up to 2 days in advance and store in an airtight container.
Serving Suggestions to Complement Your Grilled Flank Steak Experience
serve your beautifully sliced flank steak alongside grilled vegetables like asparagus and bell peppers, drizzled further with chimichurri for extra zing.A side of creamy, roasted garlic mashed potatoes or a light quinoa salad dotted with cherry tomatoes and cucumbers provides balance without overpowering the steak’s bold flavor.
Finish the plate with a sprinkling of flaky sea salt and freshly cracked black pepper, plus a wedge of lime for guests who fancy an extra citrusy kick. Garnish with extra fresh parsley or cilantro sprigs to enhance the dish’s verdant appeal.
| Nutrient | Per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 38 g |
| Carbohydrates | 3 g |
| Fat | 21 g |
Image: A sliced grilled flank steak drizzled generously with zesty chimichurri sauce, garnished with fresh herbs.
Explore more bold grilling recipes like our Perfect Steak Marinades for Every Cut and elevate your outdoor cooking skills.
Learn the science behind flame grilling from the experts at Serious Eats to perfect every sear and steak texture.
Q&A
Q&A: Savor Grilled Flank steak with Zesty Chimichurri Sauce
Q1: What makes flank steak an ideal choice for grilling?
A1: Flank steak is prized for its rich, beefy flavor and lean texture, which soaks up marinades beautifully. Its fibrous grain allows for a satisfying chew and perfect caramelization on the grill, making it a fantastic canvas for bold, zesty sauces like chimichurri.
Q2: How does chimichurri elevate the flavor of grilled flank steak?
A2: Chimichurri is a vibrant sauce bursting with fresh herbs, garlic, tangy vinegar, and a hint of heat from chili flakes. when paired with grilled flank steak, its bright acidity and herbaceous punch cut through the meat’s richness, creating a harmonious balance that awakens the palate.
Q3: Can you describe the best way to prepare chimichurri sauce?
A3: The magic of chimichurri lies in its simplicity. Combine fresh parsley, oregano, garlic, red wine vinegar, olive oil, red chili flakes, salt, and pepper.Pulse or chop finely to retain texture. Let the sauce rest for at least 30 minutes so the flavors meld – the result is a zesty, aromatic drizzle perfect for steak.
Q4: What grilling tips ensure the most tender flank steak?
A4: For tender results, marinate the flank steak beforehand to enhance juiciness and flavor. Preheat the grill to high heat to create a flavorful sear, then cook the steak quickly-about 4-5 minutes per side for medium-rare. Always slice against the grain in thin strips to maximize tenderness.
Q5: Are there any creative serving suggestions for this dish?
A5: Absolutely! Serve the grilled flank steak sliced over a bed of fluffy quinoa or roasted vegetables, drizzled generously with chimichurri. For a fresh twist, toss some chimichurri with grilled corn or avocado salad on the side. The sauce also pairs wonderfully with grilled mushrooms or crispy potatoes.
Q6: How can I adapt chimichurri if I don’t have oregano on hand?
A6: No oregano? No problem. You can boost the parsley and add a hint of fresh cilantro or basil for an equally fragrant,herbaceous sauce. The key is balancing the bright, acidic elements with fresh herbs and a punch of garlic to keep chimichurri’s signature zest.
Q7: Is chimichurri only good for beef, or does it pair well with other proteins?
A7: While chimichurri shines alongside grilled steak, its versatility shines through many proteins. Try it with grilled chicken, turkey breast, or even firm white fish like swordfish. The herbaceous and tangy qualities enhance a wide range of grilled dishes, making it a must-have sauce in your culinary arsenal.
To Conclude
As the final sizzle fades and the vibrant flavors of the zesty chimichurri linger on your palate, you’re reminded that great cooking is as much about passion as it is about technique. Grilled flank steak, with its tender texture and rich, smoky char, finds its perfect dance partner in the bright, herbaceous punch of chimichurri.
Together, they transform a simple meal into a celebration of bold tastes and effortless elegance.So next time you fire up the grill, let this dynamic duo elevate your dining experience-because some flavors are worth savoring, bite after glorious bite.
