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!
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!
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.
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.
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 😉
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!
Grilled Flank Steak + 1 Minute Chimichurri Sauce Recipe
Ingredients
- 1/3 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp worcestershire sauce
- 1 tbsp dijon mustard
- 1 tsp kosher sea salt
- 1/4 tsp ground black pepper
- 1/2 tsp crushed rosemary
- 1/2 tsp dried oregano
- 5 cloves garlic - minced
- 2- 2 1/2 lb flank steak
For the Chimichurri Sauce
- 1/2 cup olive oil*
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1/2 cup flat-leaf parsley - packed
- 2 tbsp cilantro
- 3 cloves garlic
- 1 scallion
- 1 1/2 tsp dried oregano
- 1 1/2 tsp crushed red pepper
- 1 tsp kosher sea salt
- 1/8 tsp ground black pepper
Instructions
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.
- 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.
- 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.
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.
Delicious. I’ve tried a lot of recipes for chimichurri sauce and this is by the far the best
This was on our Father’s Day menu. All the men loved it! You can’t go wrong with this recipe!
This is so tender and flavorful! Our family loves this one.
Yay!! So glad it’s a hit with the family!
This really is the most tender, flavorful flank steak that I have ever had! We will be making this again soon!
hey girl this looks so tasty!