Grilled Flank Steak + 1 Minute Chimichurri Sauce

This tender, flavorful grilled flank steak is easy to prep and even easier to grill! Serve it along with my 1 minute chimichurri sauce and you’ve got a delicious meal perfect for summer entertaining!

Grilled Flank Steak + 1 Minute Chimichurri Sauce | lifemadesimplebakes.com

It’s taken me quite a while to get comfortable with grilling. Mainly because we don’t own an actual grill, just a grill pan that we use on our gas stove. I know, it’s not quite the same thing, but that’s what we have and what we use on a regular basis. That said, this recipe works great on both a traditional outdoor grill and on an indoor grill pan. It’s our new favorite way to do flank steak. When we were testing different marinades, we both agreed that we liked less Asian flavor (which is what most recipes out there tend to have) and more spice. Not necessarily in the heat sense, but just really flavorful. This is what we came up with, and boy is it delicious!

Grilled Flank Steak + 1 Minute Chimichurri Sauce | lifemadesimplebakes.com

For the steak, you’ll want to start by preparing the marinade. Place the olive oil, vinegar, worcestershire, dijon, sea salt, black pepper, rosemary, oregano and garlic in a food processor or blender. Pulse or blend for 30 seconds to 1 minute. Just enough to chop up the garlic a bit. Then, place the flank steak in a medium baking dish (I used an 9×13-inch dish). Using a fork, pierce the meat a few times on each side. Pour the marinade over the top and turn the steak a few times to coat evenly. Cover with a lid or plastic wrap and refrigerate for at least 1 hour. The longer it has to marinate, the better! You can let it go for a full 24 hours.

Grilled Flank Steak + 1 Minute Chimichurri Sauce | lifemadesimplebakes.com

Allow the steak to sit out at room, temperature for AT LEAST 30 minutes before grilling. Meanwhile, season the grill (or grill pan) with oil and preheat to high. When grill is hot, grill flank steak covered for about 5 minutes (I used aluminum foil to cover mine). Flip and cook covered for about 4 minutes more. Remove from the grill and allow the meat rest on cutting board, tented with aluminum foil for 15 minutes.

Grilled Flank Steak + 1 Minute Chimichurri Sauce | lifemadesimplebakes.com

While the steak is resting, blend up the chimichurri sauce. It’s so easy and delicious, you’ll wonder why you haven’t been putting it on everything! Place all of the ingredients into a food processor or blender and pulse/blend until just until a chunky sauce forms. Or you can do it by hand and whisk everything together. Totally up to you. I prefer the one minute version ;)

Grilled Flank Steak + 1 Minute Chimichurri Sauce | lifemadesimplebakes.com

Using a nice sharp knife, slice the meat as thin as you can AGAINST the grain. That’s so important guys. Always against the grain with cuts like flank steak or skirt steak that are really tough. You’ll end up with nice tender strips of meat. Serve the chimichurri along with the steak and enjoy!

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Grilled Flank Steak + 1 Minute Chimichurri Sauce
 
Prep time
Cook time
Total time
 
Heat up the BBQ because this grilled flank steak + 1 minute chimichurri sauce is the perfect summer dish! It's tender, flavorful and topped with a fresh herb sauce.
Author:
Yield: 4-6 servings
Ingredients
  • ⅓ c. olive oil
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. worcestershire sauce
  • 1 tbsp. dijon mustard
  • 1 tsp. kosher sea salt
  • ¼ tsp. freshly ground black pepper
  • ½ tsp. crushed rosemary
  • ½ tsp. dry oregano
  • 5 cloves garlic, minced
  • 2 - 2½ lb. flank steak

  • For the chimichurri sauce:
  • ½ c. olive oil
  • 1 tbsp. lemon juice
  • 1 tbsp. red wine vinegar
  • ½ c. packed flat-leaf parsley
  • 2 tbsp. cilantro
  • 3 cloves garlic
  • 1 scallion
  • 1½ tsp. dry oregano
  • 1½ tsp. crushed red pepper
  • 1 tsp. kosher sea salt
  • ⅛ tsp. freshly ground black pepper
Directions
  1. For the steak: place the olive oil, vinegar, worcestershire, dijon, sea salt, black pepper, rosemary, oregano and garlic in a food processor or blender. Pulse or blend for 30 seconds to 1 minute.
  2. Place the flank steak in a medium baking dish. Using a fork, pierce the meat a few times on each side. Pour the marinade over the top and turn the steak a few times to coat evenly. Cover with a lid and refrigerate for at least 1 hour, preferably overnight.
  3. Allow to the steak to sit out at room temperature for 30 minutes before grilling. Season the grill (or grill pan) with oil* and preheat to high. When grill is hot, grill flank steak covered for about 5 minutes (I use aluminum foil to cover mine). Flip and cook covered for about 4 minutes more. Remove from the grill and allow the meat rest on cutting board, tented with aluminum foil, for 15 minutes. Slice the meat as thin as you can against the grain.
  4. For the chimichurri sauce: place all of the ingredients into a food processor or blender and pulse/blend until just until a chunky sauce forms. Serve along with the steak.
Notes
*Use a high-heat oil like canola.


Recipe source: Life Made Simple