Master the art of grilling flank steak with this foolproof recipe featuring a vibrant, homemade chimichurri sauce. This restaurant-quality dish combines perfectly seasoned, tender meat with a zesty Argentinian-style sauce that'll make your taste buds dance!
Ingredients for Juicy Grilled Flank Steak with Fresh Chimichurri Sauce - Perfect Summer Grilling Recipe
- 24oz Flank Steak
- 2oz Fresh Parsley
- 1oz Fresh Cilantro
- 4 cloves Garlic Cloves
- 3 tbsp Red Wine Vinegar
- 8 tbsp Olive Oil
- 1 tsp Red Pepper Flakes
- 2 tsp Salt
- 1 tsp Black Pepper
- 2 tsp Oregano
Instructions for Juicy Grilled Flank Steak with Fresh Chimichurri Sauce - Perfect Summer Grilling Recipe
- Remove the flank steak from refrigerator 30 minutes before cooking. Season with 1 tsp salt and 0.5 tsp black pepper
- For the chimichurri sauce: In a food processor, combine 2oz parsley, 1oz cilantro, 4 cloves garlic cloves, 3 tbsp red wine vinegar, and pulse until finely chopped
- While processing, slowly add 8 tbsp olive oil until well combined. Add 1 tsp red pepper flakes, 2 tsp oregano, remaining salt (1 tsp), and remaining black pepper (0.5 tsp). Pulse briefly to combine
- Preheat grill to high heat (450°F/230°C)
- Grill the flank steak for 5-6 minutes per side for medium-rare (internal temperature 135°F/57°C)
- Let the steak rest for 5-10 minutes before slicing against the grain
- Serve the sliced steak with the chimichurri sauce drizzled over top
Fall in Love with This Juicy Grilled Flank Steak and Chimichurri Sauce
There's something magical about the combination of a perfectly grilled flank steak and fresh chimichurri sauce that makes my heart skip a beat. As someone who grew up in South America, I can tell you that chimichurri isn't just a sauce – it's a celebration of fresh herbs and vibrant flavors that transforms any cut of meat into something extraordinary.
This recipe brings together two stars: a beautifully seasoned flank steak that cooks in mere minutes and a bright, garlicky chimichurri that packs a flavor punch you won't soon forget. The entire dish comes together in just 35 minutes, making it perfect for both weeknight dinners and weekend gatherings. What I particularly love about this recipe is how it manages to be both elegant and straightforward, impressive yet approachable.
The beauty of this dish lies in its simplicity and nutritional profile – each serving provides 42g of protein while remaining low in carbs, making it a fantastic option for those mindful of their macros without sacrificing flavor. It's a taste of Argentina that brings a touch of South American flair to your dining table.
Tips for the Perfect Flank Steak and Chimichurri
Let me share some game-changing tips that will elevate your flank steak and chimichurri to restaurant-quality levels:
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Temperature Matters: Don't skip the 30-minute rest at room temperature before cooking. This step ensures even cooking and a better sear.
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The Perfect Cut: Always slice against the grain when serving. This breaks up the muscle fibers and results in tender, easy-to-chew meat.
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Chimichurri Secrets: Make the sauce at least 30 minutes before serving to allow the flavors to meld. You can even prepare it a day ahead – it gets better with time!
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Oil Quality: Use good quality olive oil for the chimichurri. The sauce is raw, so you'll really taste the oil's flavor.
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Herb Freshness: Never substitute dried herbs for fresh in the chimichurri. The sauce's entire character depends on fresh parsley and cilantro.
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Heat Control: Keep your grill around 450°F (230°C) – this high heat creates a beautiful crust while keeping the inside juicy.
Serving Your Grilled Flank Steak with Style
This flank steak with chimichurri sauce serves 4 people generously, but trust me – everyone will be craving seconds! For the perfect plate, start with warm crusty bread to soak up any extra chimichurri (it's too good to waste). I like to serve the steak on a wooden board, sliced thinly against the grain, with the vibrant green chimichurri drizzled over top.
For a complete meal, consider pairing it with:
- Grilled vegetables like zucchini and bell peppers
- A simple arugula salad with lemon vinaigrette
- Roasted fingerling potatoes
- A glass of Malbec for the authentic Argentinian experience
Don't forget to serve extra chimichurri on the side – your guests will thank you!
A Taste of Home: My Chimichurri Story
The first time I made this chimichurri sauce, I was trying to recreate the flavors of my favorite parrilla (steakhouse) in Buenos Aires. I remember standing in my grandmother's kitchen, watching her add ingredients by feel rather than measurement. "Más ajo," (more garlic) she'd say, tasting as she went along. The smell of fresh parsley and cilantro would fill the kitchen, and the sizzle of the steak on the grill would draw everyone outside.
Years later, when I moved to the States, this recipe became my connection to home. Every time I make it, the aroma of the herbs and garlic takes me back to those warm evenings in Argentina. What started as a nostalgic cooking exercise has become my most-requested recipe among friends and family. It's amazing how a simple sauce made with fresh herbs and a perfectly grilled piece of meat can build such strong connections and create lasting memories around the dinner table.
Smart Substitutions for Your Flank Steak and Chimichurri
While this grilled flank steak with chimichurri sauce is perfect as is, I understand that sometimes we need alternatives. Let me share some tested substitutions that won't compromise the essence of this Latin American classic.
For the steak:
- Skirt steak is the closest substitute for flank steak, offering similar texture and flavor
- Flat iron steak or hanger steak work wonderfully too
- Top round can be used, though it's slightly leaner
For the chimichurri sauce:
- Fresh cilantro can be replaced with extra parsley if you're not a fan
- Red wine vinegar can be swapped with white wine vinegar or fresh lemon juice
- Fresh oregano can replace dried (use 2 tablespoons/6 grams fresh instead of 2 teaspoons dried)
- If you don't have red pepper flakes, use a finely chopped fresh red chili or a dash of cayenne
For olive oil alternatives:
- Avocado oil works great and has a high smoke point
- Grapeseed oil is another neutral option
- Regular vegetable oil will work in a pinch, though you'll miss some flavor complexity
Just remember, the beauty of chimichurri lies in its fresh ingredients. While dried herbs can work in emergencies, they won't deliver the same bright, vibrant flavors that make this sauce so special.
Nutrition Facts: Why This Flank Steak Recipe Is Actually Good for You
Let's break down why this grilled flank steak with chimichurri isn't just delicious but also nutritionally sound. Each serving (recipe serves 4) provides:
- Calories: 425
- Protein: 42g
- Total Fat: 28g
- Carbohydrates: 2g
- Sugar: 0g
This recipe is a powerhouse of nutrients! The flank steak delivers high-quality protein essential for muscle maintenance and growth. It's also rich in iron, vitamin B12, and zinc. The chimichurri sauce isn't just for flavor - it's packed with health benefits:
- Fresh herbs (parsley and cilantro) provide vitamins A, K, and C
- Olive oil offers heart-healthy monounsaturated fats
- Garlic contains immune-boosting compounds
- Fresh herbs and spices provide antioxidants
This meal fits perfectly into various dietary patterns, including:
- Low-carb
- Ketogenic
- Paleo
- Mediterranean
- High-protein
Important Allergen Information
Good news for many diners - this grilled flank steak with chimichurri sauce is naturally free from many common allergens! However, let's break down what you need to know:
Allergen-free status:
- Gluten-free
- Dairy-free
- Egg-free
- Nut-free
- Soy-free
- Shellfish-free
While this recipe is generally very allergy-friendly, always ensure your ingredients are processed in allergen-safe facilities if you have severe allergies. Pay special attention to:
- Cross-contamination during meat processing
- Spice blends that might contain additional ingredients
- Vinegar sourcing (some may contain sulfites)
Storage Tips to Keep Your Steak and Chimichurri Fresh
Let me share the best ways to store both components of this dish:
For the grilled flank steak:
- Refrigerator: Store in an airtight container for 3-4 days
- Freezer: Wrap tightly in freezer paper or vacuum seal for up to 3 months
- Let cool completely before storing
- Slice only what you'll eat immediately for best results
For the chimichurri sauce:
- Refrigerator: Store in an airtight jar for up to 1 week
- Freezer: Can be frozen in ice cube trays for up to 3 months
- Add a thin layer of olive oil on top to prevent oxidation
- Let come to room temperature before serving
Tips for reheating:
- Gently warm steak slices in a pan over medium heat
- Microwave on 50% power in short bursts to prevent overcooking
- Serve chimichurri at room temperature
Frequently Asked Questions About Flank Steak and Chimichurri
Can I make the chimichurri sauce ahead of time? Yes! In fact, making it a day ahead allows the flavors to develop better. Store it in the refrigerator and bring to room temperature before serving.
Why is slicing against the grain important? Slicing against the grain breaks up the muscle fibers, making the meat more tender and easier to chew. This is especially important for flank steak.
Can I cook this steak in a pan instead of grilling? Absolutely! Use a cast-iron skillet over high heat, cooking for about the same time as you would on the grill.
How can I tell if my steak is done? For medium-rare, aim for an internal temperature of 135°F (57°C). The meat should feel firm but still have some give when pressed.
Why let the meat rest? Resting allows the juices to redistribute throughout the meat, ensuring every bite is juicy and flavorful.
Final Thoughts on This Flank Steak with Chimichurri Recipe
This grilled flank steak with chimichurri sauce represents everything I love about Latin American cuisine - bold flavors, fresh ingredients, and straightforward preparation. Whether you're hosting a summer barbecue or looking for a protein-rich weeknight dinner, this recipe delivers restaurant-quality results right in your backyard.
The combination of perfectly grilled flank steak and vibrant chimichurri sauce not only offers a delicious meal but also provides excellent nutritional value. It's a versatile dish that can be adapted to various dietary needs while maintaining its authentic character.
Remember, the key to success lies in not overcooking the steak and using the freshest ingredients possible for your chimichurri. With these tips and guidelines in hand, you're well-equipped to create this Latin American classic that's sure to become a regular in your recipe rotation.
