Are you ready to impress your friends and family with a simple, flavorful dish? Grilled chimichurri flank steak is the perfect choice! This guide will show you how to transform a basic flank steak into a mouthwatering sensation. With fresh chimichurri sauce and easy grilling tips, you’ll be the star of the cookout. Dive into this easy recipe to make your next meal unforgettable!
Why I Love This Recipe
- Bold Flavors: The vibrant combination of fresh herbs and garlic in the chimichurri sauce elevates the flank steak, making each bite a flavor explosion.
- Easy to Prepare: This recipe requires minimal hands-on time, allowing you to enjoy a delicious meal without spending hours in the kitchen.
- Perfect for Grilling: Ideal for summer barbecues, this dish showcases the joy of outdoor cooking, bringing friends and family together.
- Customizable Spice Level: With the option to add red pepper flakes, you can easily adjust the heat to suit your taste preferences.
Ingredients
List of Ingredients
- 1.5 lbs flank steak
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 teaspoon dried or fresh oregano
- 1/2 teaspoon red pepper flakes (optional for added heat)
- Salt and pepper to taste
- Juice of 1 lime
To make grilled chimichurri flank steak, you need simple yet fresh ingredients. Flank steak is the star here. It is lean but very flavorful when grilled.
The chimichurri sauce is where the magic happens. You need fresh parsley and cilantro for bright flavor. Garlic adds depth, while red wine vinegar gives a nice tang. Extra-virgin olive oil helps blend everything together.
Oregano is key for that authentic taste. If you like some heat, you can add red pepper flakes. Always remember to season with salt and pepper. The juice of a lime will brighten the sauce and make it sing.
Gathering these ingredients will set you up for a delicious meal. Each one plays a role in creating a dish that is not only tasty but also easy to prepare. Enjoy the process, and let the flavors shine!
Step-by-Step Instructions
Making the Chimichurri Sauce
To make the chimichurri sauce, gather these ingredients:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 teaspoon dried or fresh oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Juice of 1 lime
In a medium bowl, mix the parsley, cilantro, and garlic. Add the red wine vinegar and olive oil. Then, stir in oregano, lime juice, and red pepper flakes if you want some heat. Whisk everything until blended. Taste and add salt and pepper as needed. Let the sauce rest for at least 30 minutes. This step helps the flavors mix well.
Marinating the Flank Steak
To marinate the flank steak, use a large resealable bag or a shallow dish. Place the steak inside and pour half of the chimichurri sauce over it. Make sure the steak is well coated. Seal the bag or cover the dish and refrigerate. Marinate for at least 1 hour, but overnight gives a bolder flavor.
Preparing to Grill
While the steak marinates, preheat your grill to medium-high heat. If you use charcoal, spread the coals evenly. Clean the grill grates well. A clean grill helps prevent sticking and gives good grill marks.
Grilling the Steak
After marinating, take the flank steak out of the fridge. Let any extra marinade drip off. Place the steak on the preheated grill. Cook for about 4-5 minutes on each side for medium-rare. Aim for an internal temperature of 130°F for medium-rare. Adjust the time if you want it more or less done.
Resting the Steak
Once cooked to your liking, transfer the steak to a cutting board. Tent it loosely with aluminum foil. Let it rest for 5-10 minutes. Resting allows the juices to settle, making each slice tender and juicy.
Slicing and Serving
After resting, slice the steak thinly against the grain. This technique helps with tenderness. Drizzle the reserved chimichurri sauce over the slices. Serve it right away. You can pair it with grilled vegetables or your favorite sides for a tasty meal. For a great look, serve the steak on a platter, topped with chimichurri and garnished with fresh herbs or lime wedges. Enjoy!
Tips & Tricks
Enhancing Chimichurri Flavor
To make your chimichurri even better, try adding fresh basil or mint. These herbs bring a bright flavor. You can also add a pinch of cumin for warmth. For a unique twist, mix in some chopped sun-dried tomatoes.
When it comes to pairing, grilled vegetables or a fresh salad work well. You can serve the steak with rice or potatoes too. The chimichurri adds a layer of flavor to any side dish.
Achieving Perfectly Grilled Steak
Managing the grill's temperature is key to great steak. Preheat your grill to medium-high heat. If you're using charcoal, let the coals glow before cooking. This will help the steak cook evenly.
Avoid common grilling mistakes. Don't flip the steak too often; let it sear well on each side. Use a meat thermometer to check for doneness. An internal temperature of 130°F gives you medium-rare steak.
Remember to let your steak rest after grilling. This step keeps it juicy and tender. Enjoy every bite of your flavorful meal!
Pro Tips
- Marinate Longer for Flavor: For maximum flavor, marinate the flank steak overnight. The longer the steak sits in the chimichurri, the more the flavors will penetrate the meat.
- Use a Meat Thermometer: To ensure perfect doneness, use a meat thermometer. Aim for 130°F for medium-rare, and remember that the steak will continue to cook slightly as it rests.
- Resting is Key: Never skip the resting step after grilling. Allowing the steak to rest helps the juices redistribute, resulting in a juicier and more tender piece of meat.
- Experiment with Herbs: Feel free to customize the chimichurri by adding other fresh herbs such as mint or basil. This can add a unique twist to the traditional flavor profile.
Variations
Alternative Proteins
If you want to switch up the protein, flank steak is not your only choice. You can use other cuts of steak like skirt steak or sirloin. These cuts also work well with chimichurri sauce. They give similar flavors and textures.
For non-meat options, grilled portobello mushrooms are a great choice. They soak up the chimichurri flavor nicely. Grilled eggplant is another tasty option. It has a rich, hearty texture that pairs well with the sauce.
Custom Chimichurri Sauces
Chimichurri sauce is fun because you can customize it. Add fresh herbs like mint or basil for a unique twist. You can also try adding sun-dried tomatoes for a richer flavor.
If you like spice, adjust the heat level. Add more red pepper flakes for a kick. For a milder version, leave them out or use fewer. You can even add a dash of smoked paprika for a smoky taste.
These variations can make your chimichurri sauce stand out. Try different combinations to find what you love best!
Storage Info
Storing Leftover Steak
To keep leftover grilled flank steak fresh, wrap it tightly in plastic wrap or foil. Place it in an airtight container. This way, it stays flavorful and moist. Store it in the fridge for up to three days. If you need to keep it longer, freeze it. Just slice it first, so it's easy to use later.
When reheating steak, avoid high heat. Use a low setting on your microwave or oven. This helps keep it juicy. You can also warm it up on a skillet over low heat. Add a splash of water or broth to keep it moist. Cover it with a lid while warming for best results.
Storing Chimichurri Sauce
Chimichurri sauce is easy to store. Keep it in a clean jar with a lid. You can store it in the fridge for up to one week. Make sure it’s sealed well to keep out air and moisture.
If you want to save it longer, freeze the chimichurri. Pour it into an ice cube tray for easy use later. Once frozen, pop the cubes into a zip-top bag. This way, you can grab just what you need for future meals. When thawing, let it sit in the fridge overnight or use the microwave on a low setting. Enjoy the fresh taste each time!
FAQs
What is the best cut of steak for chimichurri?
Flank steak ranks high for chimichurri. Its rich flavor and texture complement the sauce well. Other good cuts include skirt steak and sirloin. These cuts work well because they absorb marinades easily. They also grill nicely, giving you that perfect char.
Can I make chimichurri in advance?
Yes, you can make chimichurri ahead of time. I recommend preparing it a day before you need it. This lets the flavors mix and deepen. Store it in the fridge in an airtight container. It stays fresh for about a week.
How can I tell when my flank steak is done?
Check the steak's internal temperature for doneness. For medium-rare, aim for 130°F. Press the steak gently; it should feel firm yet springy. Look for a nice brown crust on the outside. Let it rest before slicing for the best results.
Can I use dried herbs in chimichurri?
You can use dried herbs, but fresh is best. Dried herbs lack the bright flavor of fresh ones. If you use dried, reduce the amount since they are stronger. Fresh herbs bring a vibrant taste to chimichurri.
In this post, we explored how to make the perfect grilled flank steak with chimichurri. We covered the essential ingredients, step-by-step instructions, and tips for flavor enhancements. Remember, marinating is key for taste, and letting the steak rest helps keep it juicy. You can experiment with alternative proteins and adjust your chimichurri for different flavors. With these tips, you will create a delicious meal that impresses everyone. Enjoy your time in the kitchen and happy grilling!
