Company is coming, and you're tired of grilling chicken and burgers and don't know what to prepare? Flank Steak with Chimichurri Sauce is the answer. It's easy to prepare, no longtime fussing at the grill and it's delicious! The sauce takes minutes to make and can be prepared in advance, and the steak doesn't even require any marinating. So what are you waiting for, let's get cooking!
Ingredients for Grilled Flank Steak with Chimichurri Sauce:
This will feed a group.
Steak:
2 flank steaks
kosher salt
black pepper
Chimichurri Sauce:
2 1/2 cups parsley leaves
3 tablespoons chopped marjoram
4 cloves garlic
1 shallot, coarsely chopped
1/2 teaspoon dried chili flakes
1/4 teaspoon kosher salt
1/2 cup olive oil
3 tablespoons red wine vinegar
Time-Saving Tip: The Chimichurri Sauce can be made a few hours in advance.
Let's see what we need.
We're ready to cook.
Add all of the ingredients for the Chimichurri Sauce to a food processor except for the olive oil and vinegar. Process just until everything is coarsely chopped. Transfer everything to a bowl and stir in the vinegar; then stir in the olive oil. I don't add the oil and vinegar into the food processor since your sauce might end up resembling pesto which you do not want. Ideally, the herbs, pepper, garlic, and shallots will be small pieces swimming in the oil and vinegar.
Generously season the steaks with salt and pepper. Make sure you season both sides of the meat. Coat the grill with a quick dose of cooking spray. Cook the meat over medium-high heat; flip when the meat is browning, and you see good grill marks. Cook until the desired doneness and then let the meat rest for 10 minutes before cutting. Since it's flank steak, you need to cut the meat across the grain.
It's ready! It looks amazingly delicious. I like to drizzle some of the sauce right on the steak and pass around more when serving the meat. Grilled Flank Steak with Chimichurri Sauce is a great meal to serve a crowd, and it can be easily multiplied. It's the perfect meal for a barbecue all you have to do is add a salad, some baked potatoes or potato salad and you have yourself a party.
Enjoy!
Grilled Flank Steak with Chimichurri Sauce:
main dish
This will feed a group.
Steak:
2 flank steaks
kosher salt
black pepper
Chimichurri Sauce:
2 1/2 cups parsley leaves
3 tablespoons chopped marjoram
4 cloves garlic
1 shallot, coarsely chopped
1/2 teaspoon dried chili flakes
1/4 teaspoon kosher salt
1/2 cup olive oil
3 tablespoons red wine vinegar
Add all of the ingredients for the Chimichurri Sauce to a food processor except for the olive oil and vinegar. Process just until everything is coarsely chopped. Transfer everything to a bowl and stir in the vinegar; then stir in the olive oil. I don't add the oil and vinegar into the food processor since your sauce might end up resembling pesto which you do not want. Ideally, the herbs, pepper, garlic, and shallots will be small pieces swimming in the oil and vinegar.
Generously season the steaks with salt and pepper. Make sure you season both sides of the meat. Coat the grill with a quick dose of cooking spray. Cook the meat over medium-high heat; flip when the meat is browning, and you see good grill marks. Cook until the desired doneness and then let the meat rest for 10 minutes before cutting. Since it's flank steak, you need to cut the meat across the grain.
Time-Saving Tip: The Chimichurri Sauce can be made a few hours in advance.
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