Chimichurri Grilled Flank Steak

Name: Chimichurri Grilled Flank Steak
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Argentinian
Ingredients: 2 lbs flank steak; 1/2 cup olive oil (divided); 1 cup fresh parsley, leaves and tender stems, packed; 1/2 cup fresh cilantro, leaves and tender stems, packed; 2 tbsp fresh oregano leaves; 4 garlic cloves; 1/4 cup red wine vinegar; 1/2 tsp red pepper flakes; 1 lemon, juiced; 1 1/2 tsp kosher salt (divided); 1 tsp freshly ground black pepper (divided)

Juicy flank steak marinated and grilled to perfection, then topped with a vibrant, herbaceous chimichurri sauce. This Argentinian-inspired dish balances tender beef with a bright, garlicky herb sauce that's both tangy and subtly spicy.

35 minMediumServes 6350 cal/serving

ArgentinianDinnerGrillStandardHigh FiberHigh ProteinLow CarbGluten-FreeDairy-FreePork-FreeCorn-Free

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Ingredients

2 lbs flank steak
1/2 cup olive oil (divided)
1 cup fresh parsley, leaves and tender stems, packed
1/2 cup fresh cilantro, leaves and tender stems, packed
2 tbsp fresh oregano leaves
4 garlic cloves
1/4 cup red wine vinegar
1/2 tsp red pepper flakes
1 lemon, juiced
1 1/2 tsp kosher salt (divided)
1 tsp freshly ground black pepper (divided)

Instructions

1

For the chimichurri sauce: In a food processor, combine 1 cup leaves and tender stems, packed fresh parsley, 1/2 cup leaves and tender stems, packed fresh cilantro, 2 tbsp fresh oregano leaves, 4 garlic cloves, 2 tablespoons of red wine vinegar, 1/2 tsp red pepper flakes, 1/4 cup of olive oil (divided), 1 juiced lemon juice, 1/2 teaspoon kosher salt (divided), and 1/4 teaspoon freshly ground black pepper (divided). Pulse until herbs are finely chopped but not puréed. Transfer to a bowl and stir in the remaining vinegar. Let sit for at least 10 minutes for flavors to meld. (Can be made a day ahead and refrigerated; bring to room temperature before serving.)
2

Pat 2 lbs flank steak dry with paper towels. Brush both sides with 2 tablespoons of olive oil (divided) and season generously with remaining kosher salt (divided) and freshly ground black pepper (divided).
3

Preheat grill to high heat (about 450-500°F). Clean and oil the grill grates.
4

Grill the steak for 4-5 minutes per side for medium-rare (internal temperature of 135°F) or 5-6 minutes per side for medium (internal temperature of 145°F).
5

Transfer steak to a cutting board and let rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.
6

Thinly slice the steak against the grain at a slight angle.
7

Serve the sliced steak with a generous spoonful of chimichurri sauce on top.
8

Serve with additional chimichurri on the side for those who want more sauce.

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Questions

What oven temperature does Chimichurri Grilled Flank Steak need?

For Chimichurri Grilled Flank Steak, the oven is set to 500 F (about 260 C) in step 3. The target internal temperature is 135 F (about 55 C), given in step 4. A probe thermometer removes the guesswork. The target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Why rest the meat in Chimichurri Grilled Flank Steak?

Step 5 reads: "Transfer steak to a cutting board and let rest for 5-10 minutes." Heat drives the juices toward the center. The rest in step 5 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of cilantro in Chimichurri Grilled Flank Steak?

The entry for Chimichurri Grilled Flank Steak calls for 1/2 cup fresh cilantro, leaves and tender stems, packed. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I use another cut instead of flank steak in Chimichurri Grilled Flank Steak?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Chimichurri Grilled Flank Steak uses 2 lbs flank steak.

Can I make Chimichurri Grilled Flank Steak less spicy?

Yes. The heat in Chimichurri Grilled Flank Steak comes from 1/2 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes.

Is Chimichurri Grilled Flank Steak keto-friendly?

A serving of Chimichurri Grilled Flank Steak carries 15 g of carbohydrate, 6 g of it fiber. Against a strict 20 g keto day that is 75 percent of the budget; against a moderate 100 g low-carb day it is 15 percent.

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