As summer beckons with its long, sun-soaked days, I find myself drawn to the sizzle of the grill and the irresistible aroma wafting through the air. There’s nothing quite like hosting a backyard BBQ, where friends and family gather to savor delicious homemade dishes. This Chimichurri Grilled Flank Steak quickly became a staple in my repertoire, captivating everyone with its tender, juicy meat paired with a vibrant, herbaceous chimichurri sauce.
Bringing together fresh parsley and cilantro, tangy lime juice, and a hint of spice, this sauce not only elevates the rich flavor of the flank steak but also embodies the essence of Latin-American cuisine. Perfect for easy summer gatherings, this dish guarantees to be a crowd-pleaser and is as straightforward in preparation as it is delightful to eat. Whether you’re new to grilling or a seasoned pro looking to shake up your menu, this recipe promises a burst of flavor with every bite. So grab your grilling equipment and let’s dive into making a meal that’s bound to impress!
Why is Chimichurri Grilled Flank Steak a Must-Try?
Flavorful experience awaits: The combination of tender flank steak and zesty chimichurri creates a dish bursting with flavor.
Quick and Easy: This recipe is perfect for busy summer evenings, needing just marinating and grilling.
Versatile Option: Enjoy it as the star of your BBQ or in sandwiches and salads the next day!
Crowd-Pleasing: Impress friends and family with this gourmet-tasting dish that caters to all palates.
Fresh Ingredients: Utilizing vibrant herbs and spices elevates this classic to a whole new level of deliciousness, embracing Latin-American cuisine.
Healthy Choice: Packed with lean protein and rich flavors, it’s guilt-free indulgence at its finest; perfect for those keeping an eye on their diet.
Chimichurri Grilled Flank Steak Ingredients
For the Chimichurri Sauce
• Fresh Parsley – The foundation of chimichurri, providing vibrant freshness. Substitute with basil for a unique twist.
• Fresh Cilantro – Adds a lively and distinct flavor; feel free to omit if it’s not your favorite herb, or use extra parsley instead.
• Garlic – Packs an aromatic punch; fresh minced garlic is best, but garlic powder works in a pinch.
• Olive Oil – A key ingredient that binds the sauce; opt for high-quality extra virgin for maximum flavor.
• Red Wine Vinegar – Essential for acidity; can be swapped with white wine vinegar or lemon juice for a lighter touch.
• Red Pepper Flakes – Provides a kick of heat; adjust according to your taste for desired spiciness.
• Kosher Salt – Enhances overall flavors; feel free to tweak according to your dietary needs.
• Black Pepper – For seasoning; use freshly cracked pepper for an added punch if desired.
• Lime Juice – Brightens and balances the flavors; lemon juice can be used if you’re out of limes.
For the Flank Steak
• Flank Steak (2 pounds) – The star of the dish, offering a flavorful and lean protein; you could also try sirloin if preferred.
• Vegetable Oil – For brushing the steak before grilling; olive oil is a great alternative.
• Salt – Evenly rub it on the steak for the best flavor enhancement.
• Black Pepper – Additional seasoning to taste; adjust to suit your preferences.
• Garlic Powder – Deepens the garlic flavor; feel free to skip if using fresh garlic only.
• Smoked Paprika – Infuses the steak with a smoky essence; swap with regular paprika if it’s what you have.
How to Make Chimichurri Grilled Flank Steak
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Prepare Chimichurri: In a food processor, combine fresh parsley, cilantro, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, black pepper, and lime juice. Pulse until well combined but still slightly textured. Set aside to let the flavors meld beautifully.
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Prep Flank Steak: Pat your flank steak dry with paper towels. Brush both sides with vegetable oil, then evenly season using a mix of kosher salt, black pepper, garlic powder, and smoked paprika for a deliciously aromatic flavor.
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Grill Steak: Preheat your grill to high heat. Cook the flank steak for about 5 minutes on one side, achieving a nice sear, then flip and continue grilling until the internal temperature reaches medium-rare (130-135°F).
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Rest and Slice: Once done, transfer the steak to a cutting board. Let it rest for 5-10 minutes to retain its juiciness, then slice against the grain into thin strips for incredible tenderness.
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Serve: Drizzle the vibrant chimichurri sauce over your sliced steak and enjoy a delightful blend of flavors that will impress everyone at your gathering!
Optional: Serve with grilled vegetables or a fresh salad for a refreshing side.
Exact quantities are listed in the recipe card below.
Expert Tips for Chimichurri Grilled Flank Steak
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Meat Thermometer: Always use a meat thermometer to check doneness; it helps prevent overcooking and ensures perfectly juicy steak every time.
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Resting is Key: Let your steak rest post-grilling for at least 5-10 minutes. This step allows juices to redistribute, enhancing tenderness.
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Slice Against the Grain: To maintain tenderness, slice the flank steak against the grain; this shortens muscle fibers and results in easier-to-chew pieces.
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Chimichurri Magic: For boost flavor, prepare the chimichurri sauce a few hours or a day in advance. This allows herbs to infuse imparting a deeper taste to the dish.
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Customizable Heat: Adjust red pepper flakes in the sauce according to your spice preference. You can always start with less and add more as needed to suit your taste.
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Grilling Alternatives: If grilling isn’t an option, this recipe also works perfectly in a grill pan—you’ll still achieve that desirable sear with the same flavorful results.
Storage Tips for Chimichurri Grilled Flank Steak
Fridge: Store leftovers wrapped in plastic wrap or an airtight container for up to 3 days. This helps maintain the steak’s tender texture and the chimichurri’s vibrant flavors.
Freezer: If you wish to freeze the grilled steak, wrap it tightly in foil or use a freezer-safe container. It will keep well for up to 2 months. For the best results, thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy again, gently reheat the steak in a skillet over low heat or in the microwave to avoid toughness. Alternatively, enjoy the cold, marinated steak on salads or sandwiches for a refreshing meal.
Chimichurri Sauce: You can store leftover chimichurri in an airtight container in the fridge for up to 1 week, allowing its flavors to enhance.
What to Serve with Chimichurri Grilled Flank Steak?
Elevate your summer BBQ experience with delightful sides that perfectly complement the zesty flavors of grilled steak.
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Grilled Vegetables: A colorful mix of zucchini, bell peppers, and onions adds a smoky contrast and brings freshness to your plate. The slight char enhances the natural sweetness, balancing the savory steak perfectly.
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Quinoa Salad: Light and nutritious, this dish combines fluffy quinoa with cherry tomatoes, cucumbers, and a lemon vinaigrette. The refreshing taste pairs wonderfully with the robust flavors of seasoned flank steak.
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Creamy Coleslaw: Crunchy, tangy coleslaw adds a refreshing crunch that complements the tender steak. The creaminess can offset the zingy chimichurri sauce for a satisfying bite.
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Corn on the Cob: Juicy and sweet, grilled corn brushed with butter and a sprinkle of salt brings that nostalgic summer vibe. Its sweetness beautifully contrasts the savory and herbaceous steak.
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Spanish Rice: Spiced with cumin and garlic, this dish adds flavor and a comforting element to the meal. It serves as a perfect base to soak up the chimichurri sauce.
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Red Wine: A robust Malbec or a smooth Cabernet Sauvignon pairs beautifully with the rich flavors of flank steak. Each sip enhances the savory notes while cutting through the dish’s richness.
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Chocolate Mousse: End your meal with a touch of extravagance. The rich, velvety texture of chocolate mousse is a decadent contrast to the flavorful steak, creating a delightful sweet finish.
Make Ahead Options
These Chimichurri Grilled Flank Steak preparations are perfect for those busy days when you need to save time without sacrificing flavor! You can prepare the chimichurri sauce up to 24 hours in advance; simply combine all ingredients, store in an airtight container in the refrigerator, and let the flavors meld overnight for a more intense taste. Additionally, the flank steak can be seasoned and refrigerated for up to 3 days before grilling. Just be sure to tightly cover it to maintain quality. When you’re ready to serve, take the steak out of the fridge, grill as instructed, and drizzle with the chimichurri for a quick, mouthwatering meal that feels freshly made!
Chimichurri Grilled Flank Steak Variations
Feel free to get creative and customize your dish with these delightful twists that will elevate your chimichurri experience.
- Herb Swap: Replace parsley with basil for a fresh, aromatic twist that adds a unique flavor profile to your chimichurri sauce.
- Heat Boost: For spice lovers, add cayenne pepper or extra red pepper flakes to the marinade, awakening your senses with every bite. A little heat really brings the excitement!
- Citrus Twist: Experiment with orange juice in the chimichurri for a fruity contrast; it pairs beautifully with the steak’s savory depth.
- Smoky Flavor: Add smoked paprika not just to the steak rub but also to your chimichurri for an added layer of smokiness that captivates the palate.
- Nutty Addition: Include chopped nuts like walnuts or almonds in your chimichurri for a delightful crunch and nutty flavor that enhances texture.
- Vegetable Blend: Serve with grilled zucchini and bell peppers for colorful, healthy side options that complement the star of the show and add variety to your plate.
- Dairy Delight: Crumble feta cheese on top before serving for a creamy element that perfectly balances the freshness of the chimichurri.
- Marinade Touch: If you prefer an intense flavor, marinate the flank steak in the chimichurri for a few hours before grilling – it will be bursting with flavor.
Cooking is all about exploration, so don’t hesitate to mix and match these variations. Your journey to a personalized Chimichurri Grilled Flank Steak is just beginning!
Chimichurri Grilled Flank Steak Recipe FAQs
What should I look for when selecting flank steak?
Absolutely! Choose flank steak that is bright red with minimal dark spots. The meat should be firm and moist, indicating freshness. Look for a cut that has a good amount of marbling, as this adds flavor and tenderness during grilling. If you prefer a leaner option, sirloin can be a suitable alternative!
How should I store leftover Chimichurri Grilled Flank Steak?
Very! After enjoying your delicious meal, wrap leftover steak tightly in plastic wrap or store it in an airtight container. It will stay fresh in the refrigerator for up to 3 days. To keep it even longer, you can freeze the steak by wrapping it well in foil or using a freezer-safe container, where it can last for up to 2 months!
Can I freeze the chimichurri sauce?
Certainly! Chimichurri sauce freezes beautifully. Pour it into ice cube trays or small freezer bags for convenience. You can freeze it for up to 3 months. When ready to use, just thaw overnight in the fridge or let it sit at room temperature until it’s usable again.
What if my flank steak is tough after grilling?
Oh no! If you find your flank steak isn’t as tender as expected, it’s likely due to overcooking or not slicing against the grain. To salvage it, you can slice the steak very thinly—this helps break up the muscle fibers. Also, ensure your grill is at the right temperature next time. A reliable meat thermometer can help achieve that perfect medium-rare!
Is chimichurri sauce safe for pets or those with allergies?
Great question! Chimichurri contains ingredients like garlic and onions, which can be harmful to pets, particularly dogs. If you plan to share your grilled steak with them, it’s best to keep them away from the chimichurri sauce. Additionally, if you or your guests have allergies, ensure that substitutes (like using lemon juice instead of vinegar) are safe and tailored to individual dietary needs.
Chimichurri Grilled Flank Steak: Zesty Flavor for Summer BBQs
Ingredients
Equipment
Method
- Prepare Chimichurri: In a food processor, combine fresh parsley, cilantro, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, black pepper, and lime juice. Pulse until well combined but still slightly textured. Set aside.
- Prep Flank Steak: Pat flank steak dry, brush with vegetable oil, and season with kosher salt, black pepper, garlic powder, and smoked paprika.
- Grill Steak: Preheat grill to high heat. Cook steak for about 5 minutes on one side, then flip and continue grilling until internal temperature reaches 130-135°F.
- Rest and Slice: Transfer steak to a cutting board, let rest for 5-10 minutes, then slice against the grain into thin strips.
- Serve: Drizzle chimichurri sauce over sliced steak and enjoy.