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Steak · Grilled with Chimichurri

Grilled Flank Steak with Chimichurri

Flank steak grilled hot and fast, sliced thin and spooned with a bright, garlicky parsley and oregano sauce. A crowd-pleaser for cookouts.

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Prep
20 min
Cook
12 min
Total
47 min
Serves
6
Level
Easy

Ingredients

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

Cook to 145°F inside (check with a thermometer).

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.

Tip: This recipe cooks steak to the USDA safe minimum of 145°F (63°C) plus a 3-minute rest, which is medium. Cook a little longer if you like it more done.

Tip: Slicing across the grain is what makes flank steak tender, so take a moment to look before you cut.

Tip: No grill? Use a smoking-hot cast iron skillet or grill pan and cook about the same time.

Tip: Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage: Refrigerate in an airtight container within 2 hours, up to 3 days. Store the sauce separately, up to 3 days; it loses some color but keeps its flavor.

Make ahead: Make the chimichurri up to a day ahead and refrigerate. Let it come to room temperature before serving.

Estimated nutrition per serving: 430 calories · protein 33 g · carbohydrates 3 g · fiber <1 g · sugars 0 g · fat 31 g (saturated 7 g) · sodium 670 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.