Description
This Chimichurri Steak recipe features a tender grilled flank steak marinated in a vibrant and herbaceous chimichurri sauce made with fresh parsley, oregano, garlic, red wine vinegar, and olive oil. Perfectly grilled to medium-rare and served with extra chimichurri dressing, this dish offers bold Argentine-inspired flavors in just about 30 minutes of active cooking time.
Ingredients
Scale
For the Chimichurri Sauce
- 1 cup fresh parsley, chopped
- 2 tsp dried oregano
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
For the Steak
- 1 lb flank steak
Instructions
- Make the Chimichurri Sauce: In a food processor, combine the parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Pulse until the mixture is slightly chunky and well blended, creating a vibrant chimichurri sauce.
- Marinate the Steak: Place the flank steak in a resealable plastic bag or shallow dish. Add half of the chimichurri sauce to the steak, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate to marinate for at least 1 hour or preferably overnight, allowing the flavors to infuse.
- Preheat Grill: Heat your grill to medium-high heat, approximately 400°F (200°C). Clean and lightly oil the grill grates to prevent sticking and ensure even cooking.
- Grill the Steak: Remove the steak from the marinade, discarding any leftover marinade. Place the steak on the preheated grill and cook for about 5-7 minutes per side to achieve medium-rare doneness. Adjust the time if you prefer a different level of doneness.
- Rest and Serve: Remove the steak from the grill and let it rest for 5-10 minutes to allow the juices to redistribute. Slice the steak thinly against the grain and drizzle with the remaining chimichurri sauce before serving.
Notes
- Marinating overnight enhances flavor and tenderness but a minimum of 1 hour is sufficient if pressed for time.
- Adjust the red pepper flakes in the chimichurri sauce to control the spice level.
- Resting the steak after grilling ensures a juicier, more flavorful result.
- Use a meat thermometer to check internal temperature for perfect doneness: 130°F for medium-rare.
- Flank steak is lean; avoid overcooking to maintain tenderness.
