If you want to impress but don’t want too much effort involved, this is about to be your go-to recipe. This grilled flank steak with chimichurri is satisfying, delicious, and will wow your dinner guests.
The first ingredient you need for this recipe to be great is a good steak. We always encourage our readers to source the highest quality meat that you can afford. If you can support a local farmer, please do. Opt for grass-fed AND grass-finished beef.
If that’s not available in your area, check out White Oak Pastures. This is a farm in Georgia that practices regenerative, sustainable agriculture. You can place an order online for your sustainably-raised meat needs.
Once you have your beef, the next thing you’ll need is a bunch of herbs. Specifically, fresh parsley, cilantro, and oregano. You’ll also need garlic and olive oil. These ingredients are for the chimichurri. Chimichurri is a sauce that makes a great marinade for the beef as well as an accompaniment on top once the beef is grilled.
You’ll want to be sure to let the beef marinate for at least 30 minutes. But if you’ve got longer to let it sit, just let it be. More of that flavor will infuse into the meat.
You can grill this flank steak to your desired doneness. I always recommend medium-rare – I think that’s what tastes best – but if you like yours more done, you can certainly do so.
For a complete meal, serve this steak alongside your favorite vegetables. You could certainly grill your veggies too since the grill is already up and running – skewers are always great for that. Some mashed cauliflower or baked sweet potato might be great too.
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Grilled Flank Steak with Chimichurri
- 1 bunch parsley
- 1 bunch cilantro
- 3 cloves garlic
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon oregano
- Juice and zest of 1 lemon
- 1 cup olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 pounds flank steak
Put the parsley, cilantro, garlic, pepper flakes, oregano, lemon, salt, and pepper in a blender and blend until smooth.
Put the steak in a freezer bag or casserole dish. Pour half the chimichurri over the steak and marinate for at least 30 minutes.
When ready to cook, preheat grill to medium high heat. Grill the steak until done to your liking.
Let rest for 5-10 minutes, and then slice the steak against the grain.
Serve the steak topped with the reserved chimichurri.
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