Grilled Flank Steak Chimichurri

 

 

  If you are looking for a fabulously flavorful way to shake up steak night, this is the recipe for YOU! I make it quite a bit for my family, it's a definite favorite. The chimichurri sauce is my own recipe, made the way I like it. Garlicky, herby, with a punch of brightness from red wine vinegar. It's awesome. It's not only perfect for steak (or chicken...or pork), but it's made to be dipped in bread!

 

  I use my mini food processor, but you can also chop it all up. Easy peasy!

 

 A word to the wise: if you don't like your steak cooked the way it is MEANT to be cooked (medium rare), please don't use this cut of steak. Better yet, ask yourself why you are depriving yourself of delicious, juicy, fabulous steak??? (Just kidding...kinda)

 

 But in all honesty, flank steak is a fabulous cut that is full of flavor and really tender if sliced against the grain. (FYI- ALWAYS slice ALL red meat against the grain) Otherwise it will be very chewy.

 

 Hope you enjoy this great steak!

 

 

 

Grilled Flank Steak Chimichurri (serves 4)

 

1 flank steak (about 2 lbs), trimmed of fat & silver skin

2 Tbs Olive Oil

 

Spice Rub:

2 Tbs ancho chile powder

1 Tbs paprika

1 Tbs dry mustard

1 1/2 tsp. dried oregano

1 1/2 tsp. ground cumin

1 1/2 tsp. chile de arbol (optional)

Kosher Salt

Fresh Ground Pepper

 

Chimichurri Sauce:

1 cup packed flat leaf parsley

2-3 garlic cloves (depending on how garlicky you like it)

Zest & Juice of 1/2 lemon

2 tsp red wine vinegar

1/2 cup good Extra Virgin Olive Oil

Kosher Salt

Fresh Ground Pepper

 

 

Start my mixing all the spices (except the salt & pepper) in a small bowl.

 

 

   Generously rub all over the steak as well as the 2 Tbs olive oil (it will make a paste). Let sit for an hour at room temp before grilling (if you can, it's not a necessity)

 

 

   Preheat the grill while you make the chimichurri.

 

   Pulse the parsley & garlic a few times. Add the remaining ingredients and season with salt & pepper. Pulse a few more times until all ingredients come together. Taste to see if it is balanced....more salt? more acid to brighten it up? More garlic? More herb? Make it your own. :)

 

 

   Set aside until ready to use....Or dip some sliced crusty bread, and open a bottle of wine while you wait for the steaks to cook...

 

 

   When the grill is cleaned and HOT, cook the steak on each side for about 4-6 min a side. About half way through the cooking on each side, rotate the steak 90 degrees to get the cross hatch grill marks. Let it rest at least 10 min before slicing. Again, AGAINST the grain!

 

 

   When ready to serve, spoon a generous spoonful of chimichurri over steak slices. Enjoy one kick ass steak, people!

 



 

 

Grilled Flank Steak Chimichurri (serves 4)

 

1 flank steak (about 2 lbs), trimmed of fat & silver skin

2 Tbs Olive Oil

 

Spice Rub:

2 Tbs ancho chile powder

1 Tbs paprika

1 Tbs dry mustard

1 1/2 tsp. dried oregano

1 1/2 tsp. ground cumin

1 1/2 tsp. chile de arbol (optional)

Kosher Salt

Fresh Ground Pepper

 

Chimichurri Sauce:

1 cup packed flat leaf parsley

2-3 garlic cloves (depending on how garlicky you like it)

Zest & Juice of 1/2 lemon

2 tsp red wine vinegar

1/2 cup good Extra Virgin Olive Oil

Kosher Salt

Fresh Ground Pepper

 

 

Start my mixing all the spices (except the salt & pepper) in a small bowl. Generously rub all over the steak as well as the 2 Tbs olive oil (it will make a paste). Let sit for an hour at room temp before grilling (if you can, it's not a necessity) 

 

   Preheat the grill while you make the chimichurri. Pulse the parsley & garlic a few times. Add the remaining ingredients and season with salt & pepper. Pulse a few more times until all ingredients come together. Taste to see if it is balanced....more salt? more acid to brighten it up? More garlic? More herb? Make it your own. :)

 

   Set aside until ready to use....Or dip some sliced crusty bread, and open a bottle of wine while you wait for the steaks to cook...

 

   When the grill is cleaned and HOT, cook the steak on each side for about 4-6 min a side. About half way through the cooking on each side, rotate the steak 90 degrees to get the cross hatch grill marks. Let it rest at least 10 min before slicing. Again, AGAINST the grain!

  

   When ready to serve, spoon a generous spoonful of chimichurri over steak slices. Enjoy one kick ass steak, people!