Grilled Flank Steak with Chimichurri
Tender, juicy grilled flank steak, sliced thin and generously topped with a vibrant, zesty chimichurri sauce. This classic Argentinian-inspired dish is packed with flavor from fresh parsley, garlic, and oregano, making it perfect for any barbecue.
For 4 servings
Prepare the chimichurri sauce.
In a medium bowl, combine the finely chopped parsley, minced garlic, dried oregano, red wine vinegar, 3 tablespoons of olive oil, and red pepper flakes. Stir well to combine and season with a pinch of salt. Set aside to let the flavors meld.
TIPFor the best flavor, make the chimichurri at least 15-20 minutes before serving, or even a few hours ahead.Season the flank steak.
Pat the flank steak dry with paper towels. Rub the teaspoon of olive oil all over the steak, then season generously on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Let the steak sit at room temperature for about 15 minutes before grilling.
Grill the steak.
- Preheat your grill to high heat (around 450-500°F or 230-260°C).
- Place the steak on the hot grill grates.
- Grill for 4-5 minutes per side for medium-rare (130-135°F or 54-57°C).
- Adjust the time by a minute or two per side for your desired doneness.
TIPAvoid pressing down on the steak with a spatula, as this squeezes out the flavorful juices.Rest the steak.
Transfer the grilled steak to a cutting board and tent it loosely with aluminum foil. Let it rest for 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and flavorful steak.
Slice and serve.
After resting, slice the flank steak thinly against the grain. Arrange the slices on a platter and spoon the chimichurri sauce over the top. Serve immediately.
TIPSlicing against the grain is crucial for flank steak. Look for the direction of the muscle fibers and cut perpendicular to them.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the steak come to room temperature before grilling for more even cooking.
- 2Always slice flank steak against the grain to ensure maximum tenderness.
- 3Don't skip the resting step; it's essential for a juicy steak.
- 4You can use fresh oregano instead of dried, just use about 3 times the amount.
- 5A meat thermometer is the best way to guarantee your steak is cooked to perfection.
- 6Chimichurri can be stored in an airtight container in the refrigerator for up to 5 days.
Adapt it for your goals.
Spicy
For a spicier kick, add one finely minced red chili or a pinch more of red pepper flakes to the chimichurri sauce.
healthyHealthy
While already a lean choice, ensure all visible fat is trimmed from the steak. Serve with a large green salad instead of heavier sides.
budget friendlyBudget friendly
Skirt steak is a great, flavorful alternative to flank steak and is often more affordable. Adjust grilling time as it's typically thinner.
quickQuick
To save time, prepare the chimichurri sauce a day in advance. The flavors will be even better.
Why this is on our healthy list.
High-Quality Protein
Flank steak is an excellent source of complete protein, which is essential for muscle repair, growth, and overall body function.
Rich in Iron
Beef is a great source of heme iron, a type that is easily absorbed by the body, helping to prevent anemia and support energy levels.
Healthy Fats
The chimichurri sauce uses extra virgin olive oil, which is rich in monounsaturated fats and antioxidants, supporting heart health.
Antioxidant Power
Fresh parsley and garlic in the chimichurri are packed with antioxidants that help fight inflammation and protect cells from damage.
Frequently asked questions
Yes, it can be a very healthy meal. Flank steak is a lean cut of beef, providing high-quality protein and iron. The chimichurri is made with heart-healthy olive oil and fresh herbs, which are rich in antioxidants.
