Grilled Flank Steak with Chimichurri Recipe
Flavorful and juicy, this Grilled Flank Steak with Chimichurri is our favorite way to do steak on the grill—bold, herby, and quick enough for a relaxed weeknight meal.
Servings: 4 servings
Calories: 1129kcal
Ingredients
- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 teaspoon 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 grilled flank steak 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 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 the grill is hot, grill the flank steak, covered, for about 5 minutes (loosely covering with foil helps trap the heat). Flip and cook, covered, for about 4 minutes more. Remove from the grill and allow the meat to rest on a 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 a chunky sauce forms. Serve along with the steak.
Notes
*Use high-heat oil such as canola.
STORE any leftover steak once it has completely cooled in an airtight container in the fridge for up to 3 days. To FREEZE, slice the steak first, then layer with parchment between pieces to prevent sticking. Store in a freezer-safe container or Ziploc bag for up to 2 months.
REHEAT gently in a skillet over low heat or wrap in foil and warm in a 300 degrees Fahrenheit (149 degrees Celsius) oven until heated through. Avoid microwaving to prevent the steak from becoming tough.
Nutrition
Serving: 4serving | Calories: 1129kcal | Carbohydrates: 7g | Protein: 110g | Fat: 71g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 43g | Cholesterol: 306mg | Sodium: 1551mg | Potassium: 1899mg | Fiber: 1g | Sugar: 2g | Vitamin A: 923IU | Vitamin C: 15mg | Calcium: 161mg | Iron: 10mg
