Grilled Flank Steak with Chimichurri Sauce
Submitted by twisster
Argentine-style grilled flank steak with classic chimichurri sauce of parsley, garlic, jalapeño, oregano, olive oil, and red wine vinegar. Sliced thin across the grain.
YIELD
6 servingsPREP
20 minCOOK
15 minREADY
515 minArgentine-style grilled flank steak with chimichurri, the punchy parsley-and-vinegar herb sauce that lives at every asado from Buenos Aires to the pampas. The chimichurri does double duty here: half rubs into scored meat for an overnight marinade, the other half stays back to spoon over the sliced steak at the table.
Scoring the steak shallow on both sides lets the marinade penetrate the dense fibers. The acid from the red wine vinegar and lemon does some tenderizing while the oil and garlic carry flavor in. Sixteen hours in the fridge is enough. Past 24, the meat starts taking on a cured texture.
Flank steak demands two things on the grill. Hot fire, and pulling it at medium-rare. Cooked past medium, the long fibers tighten up and turn the steak chewy. Slice across the grain into thin ribbons and you get tender bites every time. Slice with the grain and even a properly cooked steak chews like rope.
Pro Tips
- Pull the meat from the fridge 30 to 45 minutes before grilling so it cooks evenly
- Get the grill rip-roaring hot. A 2-pound flank cooks in 4 to 6 minutes per side over high heat
- Rest briefly on a warm plate, then slice diagonally across the grain for maximum tenderness
- Reserve a generous portion of chimichurri for the table. It’s the dish, not just a topping
Variations
- Swap flank for skirt steak or hanger steak, both with similar grain structure
- Stir cilantro into the chimichurri alongside the parsley for a brighter, herbier sauce
- Add a pinch of smoked paprika for a faint Spanish accent
Ingredients
Directions
Combine all ingredients for the Chimichuri Sauce.
Score each side of the steak about ⅛ to ¼ inch deep and rub in the sauce, reserving some of the sauce to serve with the meal.
Place the meat and marinade in a ceramic or glass pan and marinate overnight in the refrigerator.
Remove the meat and extra sauce from the refigerator and allow to sit at room temperature before grilling.
Grill the meat over charcoal or under a broiler until medium- rare.
Carve the steak immediately across the grain into strips about ¼ inch thick and serve with extra sauce.
If the meat is allowed to sit before carving, it will toughen.
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