Treat your taste buds to a culinary adventure with this succulent grilled flank steak, perfectly seared and topped with a vibrant chimichurri sauce. The rich, savory steak is complemented by the fresh, herbaceous, and slightly tangy chimichurri, making every bite a flavor explosion. Perfect for a summer barbecue or a quick weeknight dinner, this dish is sure to become a favorite.
Key Information:
- Preparation time: 15 minutes
- Cooking time: 10-12 minutes
- Total time: 30 minutes (including resting time)
- Servings: 4
- Serving size: 150g (5 oz) steak
Nutritional Information (per serving):
- Calories: 320
- Protein: 32g
- Carbohydrates: 2g
- Fat: 21g
- Saturated Fat: 4g
- Fiber: 1g
- Sugar: 1g
- Sodium: 450mg
Ingredients:
For the Flank Steak:
- 700g (1.5 lbs) flank steak
- 2 tbsp (30ml) olive oil
- 1 tsp (5g) kosher salt
- 1 tsp (5g) black pepper
- 1 tsp (5g) garlic powder
- 1 tsp (5g) smoked paprika
For the Chimichurri Sauce:
- 1 cup (30g) fresh parsley, finely chopped
- 1/2 cup (15g) fresh cilantro, finely chopped (optional)
- 3 cloves garlic, minced
- 1/2 cup (120ml) extra-virgin olive oil
- 2 tbsp (30ml) red wine vinegar
- 1 tbsp (15ml) lemon juice
- 1 tsp (5g) crushed red pepper flakes
- 1 tsp (5g) oregano, dried
- Salt and pepper to taste
Method of Preparation:
- Preheat your grill to high heat, about 230°C (450°F). If using a charcoal grill, prepare a two-zone fire with hot coals on one side for searing and a cooler side for indirect cooking.
- Season the flank steak. Rub both sides of the steak with olive oil, then evenly sprinkle with salt, black pepper, garlic powder, and smoked paprika. Let the steak sit at room temperature for 10-15 minutes to absorb the flavors.
- Make the chimichurri sauce. In a medium bowl, combine the chopped parsley, cilantro, minced garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, oregano, salt, and pepper. Stir well to mix all the ingredients and set aside.
- Grill the flank steak. Place the steak on the hot side of the grill and sear for 4-5 minutes on each side for medium-rare, or longer for your desired doneness. Use an instant-read thermometer to check the internal temperature—125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.
- Rest the steak. Once cooked to your liking, transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, keeping the steak tender and juicy.
- Slice the steak against the grain into thin slices for maximum tenderness.
- Serve. Drizzle the chimichurri sauce generously over the sliced steak, serving any extra sauce on the side.
Tips for Culinary Success:
- Grill the steak on high heat to get a perfect sear, then move it to indirect heat if necessary to avoid overcooking.
- Rest the steak after grilling to ensure that the juices stay inside, making the meat more flavorful.
- Cut against the grain of the steak to ensure tenderness with each bite.
- Chimichurri can be made ahead and stored in the fridge for up to 3 days, allowing the flavors to meld together.
- Use a meat thermometer to ensure perfect doneness, especially with thin cuts like flank steak that can overcook quickly.
FAQs:
- Can I make this dish without a grill? Yes! You can cook the flank steak on a cast-iron skillet over high heat. Sear for 4-5 minutes per side, then finish in a preheated oven at 200°C (400°F) for another 5 minutes if needed.
- What is the best doneness for flank steak? Flank steak is best when cooked to medium-rare (135°F or 57°C), as it remains tender and juicy. Cooking it beyond medium may result in a tougher texture.
- Can I use dried herbs for the chimichurri sauce? While fresh herbs are recommended for the best flavor, you can substitute dried parsley and cilantro if needed. Use half the amount of dried herbs compared to fresh.
- How long should I marinate the steak? While the steak doesn't require a long marinade, you can let it sit with the seasoning for up to 30 minutes for enhanced flavor.
- Can I freeze chimichurri sauce? Yes, chimichurri can be frozen in an airtight container for up to 3 months. Thaw it in the fridge overnight before using.
This grilled flank steak paired with zesty chimichurri sauce is a match made in culinary heaven. The smoky, charred meat combined with the bright, fresh flavors of the sauce will leave your palate wanting more. Whether you're grilling for a crowd or treating yourself to a gourmet meal at home, this dish is sure to impress!