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Grilled Flank Steak with Chimichurri

Ingredients · Serves 6 · Prep 20 min · Total 47 min

  • Steak
  • 2 lb flank steak
  • 1 ½ tsp kosher salt
  • ¾ tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp vegetable oil
  • Chimichurri
  • 1 cup fresh parsley, packed, finely chopped
  • 2 tbsp fresh oregano, finely chopped, or 2 tsp dried
  • 3 cloves garlic, minced
  • ½ cup olive oil
  • 3 tbsp red wine vinegar
  • ½ tsp red pepper flakes
  • ½ tsp kosher salt
simmerbee.com/r/steak-grilled-chimichurriSimmerbeeCard 1 · front

Grilled Flank Steak with Chimichurri

Steps

  1. Stir the parsley, oregano, garlic, olive oil, vinegar, pepper flakes and 1/2 tsp salt together in a bowl. Let it sit so the flavors blend.
  2. Pat the steak dry. Rub it with the vegetable oil and season both sides with 1 1/2 tsp salt, the pepper and garlic powder.
  3. Heat the grill to high, about 450°F to 500°F. Scrub the grates clean and oil them lightly.
  4. Grill the steak with the lid closed, without moving it, until well marked on the first side.
  5. Flip and grill until the thickest part reads 145°F (63°C).
  6. Move the steak to a cutting board and rest it.
  7. Find the lines running along the meat (the grain). Slice thinly across those lines at a slight angle.
  8. Arrange the slices on a platter and spoon the chimichurri over the top. Serve the rest on the side.
  9. Cook to 145°F inside (check with a thermometer).