Why Grilled Flank Steak with Chimichurri is a Must-Try
There’s something truly special about the combination of tender, grilled flank steak and the zesty freshness of chimichurri. Here’s why this dynamic duo deserves a spot on your grilling menu:
Versatile Serving Options: Serve it as a main course with sides, slice it thin for tacos or salads, or even use it in sandwiches.
Flavor Powerhouse: Flank steak, when grilled correctly, boasts a rich, beefy flavor that stands up beautifully to the bright and bold flavors of chimichurri.
Chimichurri Magic: This Argentinian sauce, made with fresh herbs, garlic, vinegar, and oil, is more than just a condiment; it’s a flavor enhancer that cuts through the richness of the steak and adds a vibrant herbaceous note. You can explore other exciting sauce pairings in our article on [Placeholder for Internal Link 2: Link to a relevant blog post about sauces, e.g., “Top 5 Must-Try Homemade Steak Sauces”].
Impressive Yet Easy: While it tastes gourmet, grilled flank steak with chimichurri is surprisingly simple to prepare, making it perfect for both weeknight dinners and weekend gatherings.
How to Grill Flank Steak Like a Pro
Ingredients You’ll Need:
- 1.5–2 lbs flank steak
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- Salt and pepper
Step-by-Step for Grilled Flank Steak with Chimichurri
- Prep the Steak: Pat dry, rub with oil, garlic, paprika, salt, and pepper.
- Preheat the Grill: Aim for 450°F (high heat).
- Grill: 4–5 minutes per side for medium-rare (145°F internal temp).
- Rest: Let it rest 10 minutes before slicing against the grain.
Avoid Overcooking: Flank steak toughens if cooked past medium. Use a meat thermometer for precision.
Crafting the Perfect Chimichurri Sauce
Chimichurri—a bright Argentinian herb sauce—adds a tangy kick. Here’s how to make it:
Ingredients:
- 1 cup fresh parsley
- ½ cup fresh cilantro
- ¼ cup red wine vinegar
- 3 garlic cloves
- ½ cup olive oil
- 1 tsp red pepper flakes
Instructions for Grilled Flank Steak with Chimichurri
- Pulse herbs, garlic, and vinegar in a food processor.
- Slowly add oil until emulsified.
- Season with salt and pepper.
Fun Fact: Authentic chimichurri uses parsley as the base, but adding cilantro adds a fresh twist!
Outbound Link 1: USDA Food Safety and Inspection Service
Outbound Link 2: Serious Eats’ Chimichurri Recipe
Serving Suggestions & Summer Pairings
Maximize your meal with these ideas:
- Sides: Grilled veggies, corn on the cob, or a crisp watermelon-feta salad.
- Drinks: Pair with a citrusy IPA or chilled rosé.
- Leftovers: Use sliced steak in tacos or grain bowls.
Pro Tips for Grill Master Success
- Marinate Ahead: Even 30 minutes enhances flavor.
- Oil the Grill Grates: Prevent sticking with a high-smoke-point oil.
- Go Global: Swap chimichurri for Korean gochujang or Greek tzatziki.
