Juicy flank steak topped with vibrant chimichurri sauce delivers bold South American flavors. This simple yet impressive dish is perfect for grilling season and comes together in under 30 minutes.
Recipe Details
Ingredients
- 700g flank steak
- 120ml fresh flat-leaf parsley, packed
- 4 cloves fresh garlic
- 120ml extra virgin olive oil
- 30ml red wine vinegar
Instructions
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Remove 700g flank steak from refrigerator 30 minutes before cooking. Pat dry and season generously with salt and pepper on both sides.
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For the chimichurri: In a food processor, combine 120ml fresh flat-leaf parsley, 4 cloves fresh garlic, 30ml red wine vinegar, and a pinch of salt. Pulse until roughly chopped. With the processor running, slowly drizzle in 120ml extra virgin olive oil until well combined but still chunky.
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Heat a grill pan or outdoor grill to high heat. Brush the steak lightly with oil from the chimichurri.
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Grill the flank steak for 4-5 minutes per side for medium-rare, or until internal temperature reaches 54°C (130°F). The steak should have nice char marks.
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Transfer to a cutting board and let rest for 10 minutes. The temperature will rise to about 57°C (135°F) during resting.
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Slice the steak thinly against the grain at a 45-degree angle. Arrange on a platter and spoon half the chimichurri over the top. Serve remaining sauce on the side.
Tips
Cutting Against the Grain: Look for the direction of the muscle fibers and slice perpendicular to them. This ensures maximum tenderness.
Chimichurri Variations: Traditional chimichurri uses only parsley, but you can add a handful of cilantro or oregano for variation. A pinch of red pepper flakes adds heat.
Make-Ahead: Chimichurri can be made up to 3 days ahead and refrigerated. Bring to room temperature before serving for best flavor.
Alternative Cooking: If grilling isn't an option, use a cast-iron skillet over high heat or broil 4 inches from heat source for similar timing.
Serving Suggestions: Serve with grilled vegetables, roasted potatoes, or a simple salad. The chimichurri also pairs wonderfully with grilled chicken or fish.
Storage: Leftover steak keeps for 3 days refrigerated. It's excellent cold in sandwiches or salads. Store chimichurri separately in an airtight container.