Herby chimichurri plays double duty as a marinade and sauce for this grilled flank steak.
The chimichurri marinade yields a slightly salty and punchy crust on this grilled steak.
If desired, you might omit the Fresno chile in the sauce, or use another hot pepper.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Learn how to make grilled flank steak.
It will soon be a weeknight go-to dinner.
What Is Flank Steak?
Credit:Caitlin Bensel; Food Styling: Torie Cox
Flank steak is a cut of beef sourced from the abdominal muscles of the cow.
It has a beefy flavor, but is also leaner and less tender than fattier cuts of beef.
For that reason, it’s often marinated to help tenderize and infuse it with flavor before cooking.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cook to medium-rare or medium, and take care to slice against the grain for the most tender results.
What is chimichurri?
Chimichurri is a vibrant condiment and sauce associated with Argentinian cuisine.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
You’ll find it paired with a variety of meats, seafood, and vegetables.
Chimichurri sauce can be made and stored in an airtight container up to one day ahead.
The flavors will continue to meld and deepen as it rests for an even more flavorful sauce.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Stir before using and season to taste if needed.
Store the steak and sauce separately, if possible.
When ready to reheat, let the steak stand at room temperature for about 15 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Reheat in a skillet or grill pan until warmed through.
you’ve got the option to also reheat in the oven or microwave.
Top with chimichurri before serving.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
1 3/4tsp.kosher salt, divided
1/2cupextra-virgin olive oil, divided
1(1 1/2-lb.
Spoon 1/4 cup of the chimichurri into a large ziplock plastic bag.
Refrigerate remaining chimichurri in an airtight container for up to 1 day.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Marinate steak:
Add steak and remaining 2 tablespoons oil to bag with chimichurri.
Seal bag, and massage to distribute marinade.
Refrigerate 4 to 12 hours.
Prepare the grill:
Let steak stand at room temperature 30 minutes.
Preheat grill to high (450F to 500F).
Remove steak from bag, and discard marinade.
Sprinkle evenly with remaining 3/4 teaspoon salt.
Rest and slice:
Transfer to a cutting board; let rest 15 minutes.
Slice steak against the grain, and serve with reserved chimichurri.
Marinating the meat too long can cause its proteins to start to break down.
Increase the quantity or choose a hotter chile variety for a more spicy sauce.
If preferred, substitute the flank steak with skirt steak or hanger steak.
With a lean cut like flank steak, confirm to slice against the grain for the most tender results.
