Grilled Flank Steak with Chimichurri…….I didn’t grow up grilling.
I grew up around smells. Street food smoke. Someone burning toast in the apartment downstairs. That one neighbor who cooked onions like it was an Olympic sport. Queens teaches you food by osmosis.
So when I say grilled flank steak with chimichurri changed my summer BBQ life, I mean it in a very “I accidentally figured something out” way—not a Food Network montage way.
The first time I made it, I was hosting people I absolutely wanted to impress. Not romantically. Worse. Friends who know how to cook. You ever feel that pressure? Like if you mess up, they’ll be polite, but quiet about it. And silence is louder than criticism.
Anyway. I picked flank steak because it looked confident. Long. Flat. Serious. A steak that knows what it’s doing.
Spoiler: I barely did.
Why Flank Steak Is the Most Underrated BBQ Move
Let’s get this out of the way: flank steak doesn’t get enough love.
Everyone’s busy flexing ribeyes and tomahawks like they’re auditioning for a medieval feast. Meanwhile flank steak is over here being affordable, flavorful, and thriving when grilled properly.
Also? It feeds people. A whole group. Without requiring a second mortgage.
Flank steak is the friend who shows up early and helps clean.
The One Thing You Cannot Ignore (Learned This the Hard Way)
You have to slice it against the grain.
I didn’t once. Just once. And someone chewed for a full minute and politely said, “Wow… this is… hearty.”
Never again.
Against the grain = tender.
With the grain = jaw workout.
Don’t fight the steak. Respect it.
Chimichurri Sauce: The Green Chaos That Fixes Everything
I used to think chimichurri was fancy.
It’s not. It’s basically herbs having a meeting.
Parsley. Garlic. Olive oil. Vinegar. Chili flakes. Salt.
That’s it. No cooking. No drama.
You just chop aggressively and stir like you’re mad at something.
Honestly? It’s therapeutic.
My Extremely Unofficial Chimichurri Method
Not a recipe. A vibe.
- Big handful fresh parsley (stems included—don’t be precious)
- 3–4 garlic cloves (or more, depending on your courage)
- Red wine vinegar (a few splashes)
- Olive oil until it looks right
- Chili flakes (yes)
- Salt (taste it, adjust, repeat)
Mix. Taste. Adjust. Taste again. Lose track of time.
The Marinade (Or Non-Marinade, Depending on My Mood)
Here’s the thing. Sometimes I marinate flank steak.
Sometimes I forget.
Both ways work.
If I remember, I do olive oil, salt, pepper, maybe a squeeze of lemon. Let it hang out while I panic-clean the apartment.
If not? Salt and pepper right before grilling. Still great.
This steak is forgiving. Unlike my smoke detector.
The Actual Grilling Part (Where Things Get Loud)
Queens grills are not subtle.
Someone’s music is playing. Someone else is yelling about tongs. A siren goes by right when you flip the steak. It’s ambiance.
High heat. Grill marks. Two to three minutes per side depending on thickness.
Don’t poke it constantly. Leave it alone. Trust the process. Walk away for thirty seconds and suddenly you’re a grill person.
When it’s done? Rest it. Five minutes. Ten if you can wait.
You ever cut too early and watch all the juice escape like it’s fleeing the scene? Yeah. Don’t.
What to Serve With It (No Stress Allowed)
Keep it simple. This steak doesn’t want competition.
- Grilled corn
- Tomato salad
- Bread (always bread)
- Something cold to drink
Done.
A Quick Queens Aside (Because Of Course)
While this steak was resting, my neighbor leaned over the railing and yelled, “That smells illegal.”
I offered him a slice. He never complained about my grill smoke again.
Food diplomacy works.
If You Want to Go Deeper (Or Just Kill Time)
This site always cracks me up when it comes to food culture chaos:
👉 https://www.seriouseats.com
And for pure grilling nostalgia and backyard vibes:
👉 https://www.bonappetit.com
(Not sponsored. Just stuff I read while pretending I’m “researching.”)
Final Thoughts (Not a Conclusion, Relax)
I’m not saying grilled flank steak with chimichurri will turn you into a grill master.
But it might turn your next BBQ into the one people talk about later.
The one where someone says, “Remember that steak?”
Yeah. That one.
