Grilled Flank Steak with Chimichurri

• 1.5 pounds flank steak
• Salt and pepper to taste
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon red pepper flakes
• Optional: 1 small shallot, finely chopped

Steps

1. 1 Preheat grill to high heat.
2. 2 Season steak generously with salt and pepper.
3. 3 Grill steak for 4-5 minutes per side for medium-rare (internal temperature 135°F), adjust time for desired doneness.
4. 4 Let steak rest for 5 minutes before slicing against the grain.
5. 5 While steak rests, whisk together olive oil, parsley, cilantro, garlic, red wine vinegar, lemon juice, and red pepper flakes (and shallot if using) for chimichurri sauce.
6. 6 Slice steak and serve with chimichurri sauce drizzled on top.

Nutrition

Tips

• For best results, let the steak come to room temperature before grilling.
• Chimichurri tastes even better if made a few hours ahead and allowed to meld.
• Use a meat thermometer to ensure your steak reaches your desired doneness safely.
• If you don't have a grill, a cast iron skillet works wonders for stovetop searing.
• Serve leftovers within 3 days for optimal flavor.

Storage

Store leftover steak in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Reheat gently in a skillet to maintain texture.

Serving Suggestions

• Serve with roasted vegetables for a complete meal.
• Pair with a fresh green salad.
• Accompany with garlic mashed potatoes.
• Enjoy with a side of grilled corn on the cob.

FAQ