Chimichurri Grilled Flank Steak:

Imagine sinking your teeth into a perfectly grilled flank steak, bursting with juicy flavor, then getting a vibrant kick from a bright, herbaceous chimichurri sauce. This isn’t just dinner; it’s a taste of summer sunshine on your plate. This recipe is perfect for busy moms (like us!) who want a delicious, healthy meal that even the pickiest eaters (ahem, husbands and kids) will devour. And the best part? It’s surprisingly easy

Why You’ll Love This Chimichurri Flank Steak

Let’s be honest, sometimes dinner feels like a chore. But this recipe? This is a game-changer. It’s:

• Incredibly flavorful: The chimichurri sauce is a flavor explosion that elevates simple grilled steak to gourmet status.
• Quick and easy: Minimal prep and cook time means you can spend less time in the kitchen and more time with your family.
• Healthy and satisfying: Packed with protein and fresh herbs, this is a meal you can feel good about serving.
• Husband & Kid-Approved (Hopefully!): Even those who typically turn their noses up at “healthy” food will be reaching for seconds. Okay, maybe that’s wishful thinking, but it’s worth a try, right?

This Chimichurri Flank Steak brings a little bit of Argentinian zest to your dinner table! Get ready for rave reviews (or at least a few contented grunts of approval).

Prep Time, Cook Time, and Cost Estimate

Let’s break it down so you know what you’re getting into. Because who has time for surprises when hungry little monsters are circling?

• Prep Time: 20 minutes (mostly chopping herbs – enlist the kids!)
• Cook Time: 10-15 minutes (depending on your preferred doneness)
• Cost Estimate: $15-$25 (depending on the price of steak in your area)

So, for under $25 and in less than 45 minutes, you can have a restaurant-worthy meal. Not bad, right?

What is Chimichurri Sauce Anyway?

Chimichurri is a vibrant, uncooked sauce that’s basically Argentina’s secret weapon for deliciousness. It’s a simple blend of fresh herbs, garlic, vinegar, and olive oil that’s unbelievably versatile. Think of it as pesto’s cooler, zestier cousin.

Ingredients for the Best Chimichurri Flank Steak

Here’s everything you’ll need to create this masterpiece. Don’t worry if you don’t have everything on hand; we’ll talk about substitutions later. But fresh ingredients really make a difference here!

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh oregano, finely chopped
• 4 cloves garlic, minced (go big or go home!)
• 1/4 cup red wine vinegar (or see alternatives below)
• 1/2 cup extra virgin olive oil
• 1/4 cup red onion, finely chopped
• 1 red chili pepper, finely chopped (or 1/2 teaspoon red pepper flakes – adjust to your spice preference!)
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon freshly ground black pepper (or to taste)

For the Flank Steak:

• 1.5-2 pounds flank steak
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Let’s Get Cooking! Step-by-Step Instructions

Okay, here’s where the magic happens! Follow these easy steps, and you’ll have a delicious Chimichurri Flank Steak on the table in no time.

1. Prep the Chimichurri Sauce:

   In a medium bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, chopped red onion, and red chili pepper (or red pepper flakes). Add the dried oregano, salt, and pepper.

   Pro Tip: Don’t be afraid to taste and adjust the seasoning to your liking! Some people prefer more garlic, others more vinegar. Make it your own!

2. Marinate the Steak (Optional, But Recommended!):

   In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.

   Rub the mixture all over the flank steak, ensuring it’s evenly coated. Place the steak in a resealable bag or container and refrigerate for at least 30 minutes, or up to 4 hours. Longer marinating time will result in a more flavorful and tender steak. You can even let it sit overnight.

   Safety Note: If marinating for more than 2 hours, ensure the steak is refrigerated properly. Don’t leave raw meat out at room temperature.

3. Preheat the Grill:

   Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Make sure the grates are clean to prevent sticking.

4. Grill the Steak:

   Remove the steak from the marinade (discard the marinade – it’s done its job!). Place the steak on the preheated grill.

   Grill for 4-6 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to ensure accurate cooking. Medium-rare is around 130-135°F (54-57°C), medium is 135-145°F (57-63°C), and well-done is above 160°F (71°C).

   Cooking Tip: For the best sear, avoid moving the steak around too much while it’s grilling. Let it sit undisturbed for a few minutes per side to develop a nice crust.

   Important: Cooking times may vary depending on the thickness of your steak and the heat of your grill. Always use a meat thermometer to ensure the steak is cooked to a safe internal temperature.

5. Rest the Steak:

   Once the steak is cooked to your liking, remove it from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for 10 minutes.

   Why rest the steak? Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Don’t skip this step!

6. Slice and Serve:

   After resting, use a sharp knife to slice the steak thinly against the grain. This is crucial for tenderness, especially with flank steak. Slicing against the grain shortens the muscle fibers, making it easier to chew.

   Arrange the sliced steak on a platter and spoon the chimichurri sauce generously over the top. Serve immediately and enjoy!

Cooking Tips & Prep Shortcuts

We all need a little help in the kitchen, right? Here are some tips and tricks to make this recipe even easier and more delicious.

• Prep Ahead: The chimichurri sauce can be made up to 3 days in advance and stored in the refrigerator. In fact, it tastes even better after the flavors have had a chance to meld together. Just be sure to bring it to room temperature before serving.
• Herb Chopping Hack: If you’re short on time, you can use a food processor to chop the herbs for the chimichurri sauce. Just be careful not to over-process them, or they’ll turn into a paste. A few pulses should do the trick.
• Steak Temperature is Key: Investing in a reliable meat thermometer is the best way to ensure your steak is cooked to perfection every time.
• Flavor Boost: Try adding a squeeze of fresh lemon or lime juice to the chimichurri sauce for an extra burst of acidity.
• Spice it Up (or Down): Adjust the amount of red chili pepper or red pepper flakes to control the heat level of the chimichurri sauce.

Flavor Pairings and Serving Suggestions

This Chimichurri Flank Steak is incredibly versatile and pairs well with a variety of sides. Here are a few of our favorites:

• Grilled Vegetables: Zucchini, bell peppers, corn on the cob, and asparagus are all excellent choices.
• Salads: A simple green salad with a vinaigrette dressing or a heartier salad like potato salad or quinoa salad.
• Grains: Rice, couscous, or even a crusty baguette to soak up the delicious chimichurri sauce.
• Potatoes: Roasted potatoes, mashed potatoes, or sweet potato fries.

Variations, Regional Alternatives, and Dietary Substitutions

Want to mix things up? Here are some ideas to customize this recipe to your liking:

• Different Cut of Steak: If you can’t find flank steak, you can substitute skirt steak, hanger steak, or even sirloin. Just adjust the cooking time accordingly.
• Herb Variations: Experiment with different herbs in the chimichurri sauce. Cilantro, mint, or basil can all add a unique flavor.
• Vinegar Substitutions: If you don’t have red wine vinegar, you can use white wine vinegar, apple cider vinegar, or even balsamic vinegar.
• Vegan Option: Skip the steak and serve the chimichurri sauce over grilled portobello mushrooms or tofu.
• Gluten-Free: This recipe is naturally gluten-free.

Make-Ahead Advice & Storage Instructions

Life is busy, we get it! Here’s how to make this recipe work for your schedule:

• Chimichurri Sauce: Can be made up to 3 days in advance and stored in the refrigerator.
• Marinated Steak: Can be marinated for up to 4 hours in the refrigerator.
• Leftovers: Cooked steak can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The chimichurri sauce will help keep it moist.

In Conclusion: Your New Go-To Summer Meal

This Chimichurri Grilled Flank Steak is more than just a recipe; it’s an experience. It’s the taste of summer, the joy of sharing a delicious meal with your loved ones, and the satisfaction of knowing you created something amazing with minimal effort. So fire up the grill, gather your ingredients, and get ready to impress. Your family (and your taste buds) will thank you!

Frequently Asked Questions (FAQ)

• Can I use dried herbs instead of fresh?
  While fresh herbs are definitely preferred for the best flavor in the chimichurri sauce, you can substitute dried herbs in a pinch. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs. Keep in mind that the flavor will be less vibrant.
• How do I prevent the steak from sticking to the grill?
  Make sure your grill grates are clean and well-oiled before placing the steak on the grill. You can also lightly brush the steak with olive oil before grilling.