Picture this: the sizzle of juicy grilled flank steak wafting through the air, its savory aroma mingling with the vibrant notes of fresh herbs in chimichurri sauce. The moment you take a bite, the tender meat bursts with flavor, perfectly complemented by the zesty kick of garlic and tangy vinegar, making your taste buds dance with delight.
As summer approaches, memories of backyard barbecues come rushing back—friends gathered around, laughter filling the air as we dig into this delicious dish. Grilled flank steak with chimichurri sauce isn’t just a meal; it’s an experience that evokes warmth and connection, elevating any gathering to a celebration of flavor and joy.
Why Is Grilled Flank Steak with Chimichurri Sauce So Irresistibly Good?
Bold flavors come alive in this dish, thanks to the zesty chimichurri sauce that perfectly complements the juicy flank steak. Quick preparation makes this meal a go-to for busy weeknights or last-minute gatherings, taking only 25 minutes from prep to plate. Versatile serving options allow it to shine as a main course or a delicious filling for tacos and salads. Crowd-pleaser appeal ensures everyone at your summer barbecue will be coming back for seconds, while the fresh herbs in the chimichurri provide an irresistible burst of freshness. Enjoy a dish that’s not just satisfying but also brings people together!
Grilled Flank Steak with Chimichurri Sauce Ingredients
For the Flank Steak
- 1 pound flank steak (trimmed and patted dry) – This cut is perfect for grilling, offering rich flavor and tenderness when cooked properly.
- 1 teaspoon salt (to taste) – Enhances the natural flavors of the steak; adjust to your preference.
- 1 teaspoon black pepper (to taste) – Adds a subtle heat that complements the seasoning beautifully.
For the Chimichurri Sauce
- 1 cup fresh parsley (finely chopped) – Provides a vibrant green color and fresh flavor that brightens up the dish.
- 1/4 cup fresh oregano (finely chopped) – Infuses an aromatic quality that pairs wonderfully with grilled meats.
- 4 cloves garlic (minced) – Brings a robust flavor; feel free to adjust based on your love for garlic!
- 1/2 teaspoon red pepper flakes (optional) – Adds a hint of heat for those who like a little spice in their chimichurri.
- 1/2 cup olive oil – Helps emulsify the sauce while adding richness and smoothness to each bite.
- 2 tablespoons red wine vinegar – Balances the flavors with a touch of acidity, enhancing the overall brightness of the sauce.
- 1 teaspoon salt (to taste) – Essential for seasoning; adjust according to your taste preferences.
- 1 teaspoon black pepper (to taste) – Complements the other ingredients and adds depth to the chimichurri sauce.
Directions: Grilled Flank Steak with Chimichurri Sauce
1. Combine ingredients for the chimichurri sauce in a mixing bowl. Mix together 1 cup of finely chopped fresh parsley, 1/4 cup of finely chopped fresh oregano, 4 minced cloves of garlic, and 1/2 teaspoon of optional red pepper flakes. Drizzle in 1/2 cup of olive oil and 2 tablespoons of red wine vinegar. Season with 1 teaspoon of salt and black pepper to taste, then set aside to let those vibrant flavors meld.
2. Preheat your grill to high heat, creating that perfect sizzle for cooking. While it heats up, season your trimmed and patted dry 1 pound flank steak generously with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
3. Grill the flank steak by placing it on the hot grill, letting it cook undisturbed for about 5 minutes on each side for medium-rare doneness—look for a beautiful char and an internal temperature around 135°F.
4. Rest the grilled flank steak after removing it from the grill. Allow it to sit for about 5 minutes; this step ensures the juices settle in, making every slice tender and flavorful.
5. Slice the flank steak against the grain into thin strips, ensuring each bite is perfectly tender. Serve it drizzled with the vibrant chimichurri sauce you prepared earlier for a burst of flavor!
Optional: Sprinkle additional fresh herbs on top for a delightful finishing touch!
Exact quantities are listed in the recipe card below.
Pro Tips for Grilled Flank Steak with Chimichurri Sauce
- Resting Time Matters: Always let the grilled flank steak rest for 5 minutes. This helps retain its juices, ensuring a tender bite.
- Slice Against the Grain: For maximum tenderness, slice the flank steak against the grain. This will make each piece easier to chew and more enjoyable.
- Chimichurri Chill: Allow your chimichurri sauce to sit for at least 30 minutes before serving. This enhances the flavors, making your grilled flank steak with chimichurri sauce even more delicious.
- No Over-Seasoning: Use salt and pepper sparingly at first; you can always add more after grilling. Over-seasoning can mask the natural flavor of the beef.
- Check Doneness: Invest in a meat thermometer for perfect doneness. Aim for 130°F for medium-rare to avoid overcooking your flank steak.
How to Store and Freeze Grilled Flank Steak with Chimichurri Sauce
- Fridge: Store leftover grilled flank steak with chimichurri sauce in an airtight container for up to 3 days for the best flavor and freshness.
- Freezer: For longer storage, freeze the grilled flank steak without chimichurri in a freezer-safe bag or container for up to 3 months.
- Reheating: Thaw in the fridge overnight, then reheat gently on the grill or in a skillet over low heat to maintain tenderness.
- Chimichurri Sauce: Keep chimichurri sauce in a sealed jar in the fridge for up to 1 week; it can also be frozen for up to 2 months.
Grilled Flank Steak with Chimichurri Sauce Variations
Feel free to get creative and personalize this dish to suit your taste buds!
- Herb-Infused: Mix in fresh basil or cilantro for a unique twist on the classic chimichurri. This adds a delightful aromatic quality that elevates the entire dish.
- Zesty Citrus: Incorporate the zest of one lemon or lime into your chimichurri sauce. The citrus brightness will enhance the flavors and give it a refreshing kick, perfect for summer gatherings.
- Smoky Flavor: Add a teaspoon of smoked paprika to the chimichurri for a subtle smokiness. This depth of flavor pairs beautifully with the grilled steak, creating an unforgettable experience.
- Heat Boost: Toss in some diced jalapeños or serrano peppers for an extra spicy punch. Adjust according to your heat tolerance, and enjoy the fiery dimension that complements the savory steak.
- Sweet Touch: Stir in a tablespoon of honey or maple syrup to balance out the acidity of the vinegar. This sweet addition creates a lovely harmony with the savory elements of both the steak and sauce.
- Nutty Crunch: Blend in toasted pine nuts or walnuts into your chimichurri for added texture and richness. This little crunch can transform every bite into an adventure, making it even more satisfying.
- Vegan Option: Swap flank steak for marinated portobello mushrooms or eggplant slices. Grilling these alternatives will provide hearty textures and absorb all that delicious chimichurri goodness.
Make Ahead Options
This Grilled Flank Steak with Chimichurri Sauce is a fantastic choice for meal prep, allowing you to savor its bold flavors while saving time on busy days. You can easily prepare the chimichurri sauce by mixing together 1 cup of finely chopped fresh parsley, 1/4 cup of finely chopped fresh oregano, 4 minced garlic cloves, 1/2 teaspoon of optional red pepper flakes, 1/2 cup of olive oil, 2 tablespoons of red wine vinegar, and seasoning with salt and pepper to taste. This vibrant sauce can be stored in the refrigerator for up to 3 days, letting those flavors deepen. As for the flank steak, it can be seasoned with salt and black pepper and marinated for up to 24 hours before grilling. To serve, simply grill the steak on high heat for about 5 minutes per side until medium-rare, let it rest for a few minutes, slice against the grain, and drizzle the chimichurri sauce on top. Enjoy the convenience without sacrificing flavor!
Grilled Flank Steak with Chimichurri Sauce Recipe FAQs
What kind of flank steak should I buy for this recipe?
When selecting flank steak, look for a piece that is bright red in color and well-marbled for the best flavor and tenderness. A 1-pound cut is ideal for serving four people, ensuring everyone gets a hearty portion to enjoy.
How should I store leftover grilled flank steak?
Once you’ve enjoyed your meal, let any leftover flank steak cool to room temperature. Wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days. For longer storage, you can freeze it; just be sure to label it with the date!
Can I make chimichurri sauce ahead of time?
Absolutely! You can prepare the chimichurri sauce up to 2 days in advance. Just store it in an airtight container in the refrigerator. This allows the flavors to meld beautifully, making your sauce even more vibrant when you’re ready to serve.
What’s the best way to slice flank steak?
To ensure maximum tenderness, always slice your grilled flank steak against the grain. This means cutting perpendicular to the direction of the muscle fibers. Aim for thin slices about 1/4 inch thick for optimal texture and flavor.
Is this recipe suitable for a gluten-free diet?
Yes! The grilled flank steak with chimichurri sauce is naturally gluten-free since it contains no wheat or gluten-containing ingredients. Just be sure to check that your red wine vinegar is certified gluten-free if you’re serving someone with gluten sensitivities.
How many calories are in each serving of this dish?
Each serving of grilled flank steak with chimichurri sauce contains approximately 350 calories. This makes it a delicious yet relatively light option, perfect for summer barbecues while still being satisfying!
