Grilled Flank Steak with Chimichurri is a bold and flavorful dish featuring juicy, marinated steak topped with a fresh, herby Argentine chimichurri sauce. Perfect for grilling season or a special dinner!
Ingredients:
For the Steak:
- 1 ½ lbs flank steak
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional)
For the Chimichurri Sauce:
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh cilantro (optional, for extra flavor)
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons red wine vinegar
- ½ cup olive oil
Instructions:
Marinate the Steak:
- In a bowl, whisk together olive oil, red wine vinegar, garlic, salt, pepper, smoked paprika, and red pepper flakes.
- Place the flank steak in a dish or zip-top bag and pour the marinade over it.
- Let it marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).
Prepare the Chimichurri Sauce:
- In a bowl, combine parsley, cilantro (if using), garlic, red pepper flakes, salt, and black pepper.
- Stir in red wine vinegar and olive oil, mixing well.
- Let the chimichurri sit for at least 10 minutes to allow the flavors to blend.
Grill the Steak:
- Preheat the grill to medium-high heat (about 400°F / 200°C).
- Remove the steak from the marinade and pat it dry.
- Grill for 4-5 minutes per side for medium-rare, or longer based on your desired doneness.
- Remove from the grill and let it rest for 5 minutes before slicing.
Serve:
- Slice the steak against the grain into thin strips.
- Spoon chimichurri sauce over the top and serve immediately.
Tips:
- For extra tenderness, marinate overnight in the fridge.
- Cook to an internal temperature of 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
- Serve with roasted potatoes, grilled vegetables, or a fresh salad for a complete meal.
