Grilled Flank Steak with Chimichurri
Fire up the grill for this juicy and flavorful flank steak! It's bursting with flavor thanks to the steak marinade and garlic chimichurri sauce. You'll have delicious, tender steak in just 15 minutes!
Servings: 4
Calories: 551kcal
Ingredients
- 1½ pounds flank steak
- 2 Tablespoons olive oil
- 1½ teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon black pepper
Chimichurri
- ⅓ cup fresh parsley roughly chopped
- ¼ cup fresh oregano leaves
- ¼ cup red wine vinegar
- 4 cloves garlic
- 2 teaspoons crushed red pepper
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
Instructions
- Mix together all the spices and olive oil to form a paste. Spread evenly over the steak and allow to rest for 30 minutes at room temperature or overnight in the refrigerator.
- Preheat grill on High for 10 minutes. Reduce heat to medium and place steak on the grill. Cook uncovered for 6 minutes, turning once, for medium- rare (or longer for your preferred temperature).
- Allow the steak to rest for 5 minutes, tented with foil. Cut across the grain into thin slices and top with sauce.
Chimichurri
- In a food processor, place all the ingredients, except the oil in a food processor. Pulse until all the ingredients are finely chopped.
- Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes then taste for salt, pepper, and red pepper. Add more as needed.
Notes
- Store the sauce in an airtight container in the refrigerator for up to 5 days.
- Bring to room temperature before using.
🌡️Storing Leftovers
Store leftovers in an airtight container and refrigerate for up to 4 days. Keep the sauce separately in a jar and it should stay fresh for up to a week. Reheat the steak in the oven or in a skillet over low heat.Leave a review or get more information on the recipe!
