Chimichurri Flank Steak

How to Make Chimichurri Flank Steak

1. 1

   Step 1: Make the chimichurri

   Combine the chopped parsley, oregano, minced garlic, red wine vinegar, extra-virgin olive oil, crushed red pepper flakes, 1 teaspoon kosher salt and the black pepper in a bowl. Stir thoroughly and taste, adjusting salt or vinegar if needed; let sit 15–20 minutes at room temperature to allow flavors to meld, reserving about one-third of the sauce for finishing the steak.

   For this step

   • 1 cupFresh flat-leaf parsley, packed and roughly chopped
   • 2 tbspFresh oregano leaves, stemmed
   • 4 clovesGarlic, minced
   • 2 tbspRed wine vinegar
   • 1/3 cupExtra-virgin olive oil
   • 1/2 tspCrushed red pepper flakes
   
2. 2

   Step 2: Season and marinate the steak

   Pat the flank steak dry and season both sides lightly with remaining kosher salt and a pinch of black pepper. Place steak in a shallow dish or zip-top bag and spread half of the chimichurri over it, pressing to coat; refrigerate for at least 30 minutes or up to 2 hours to marinate, bringing to room temperature for 20 minutes before grilling.

   For this step

   • 1 1/2 lbFlank steak (trimmed)
   
3. 3

   Step 3: Preheat the grill

   Preheat a gas or charcoal grill to high heat (about 450–500°F / 230–260°C) and oil the grates to prevent sticking. For a stovetop option, heat a heavy grill pan over high heat until smoking and brush with oil.
   
4. 4

   Step 4: Grill the flank steak

   Grill the steak over direct high heat 4–6 minutes per side for medium-rare, turning once to develop a good crust; use an instant-read thermometer and remove at 125–130°F (52–54°C) for medium-rare. If you prefer more doneness, grill a couple minutes longer per side, monitoring temperature closely.
   
5. 5

   Step 5: Rest and slice

   Transfer the steak to a cutting board and let rest uncovered for 8–10 minutes so juices redistribute. Slice thinly across the grain at a slight diagonal to maximize tenderness; slicing against the grain is key for flank steak.
6. 6

   Step 6: Serve with chimichurri

   Arrange sliced steak on a platter and spoon the reserved chimichurri over the top, serving additional sauce on the side. Pair with grilled vegetables, roasted potatoes, or a crisp salad for a complete meal.
   

1. Combine the chopped parsley, oregano, minced garlic, red wine vinegar, extra-virgin olive oil, crushed red pepper flakes, 1 teaspoon kosher salt and the black pepper in a bowl. Stir thoroughly and taste, adjusting salt or vinegar if needed; let sit 15–20 minutes at room temperature to allow flavors to meld, reserving about one-third of the sauce for finishing the steak.
2. Pat the flank steak dry and season both sides lightly with remaining kosher salt and a pinch of black pepper. Place steak in a shallow dish or zip-top bag and spread half of the chimichurri over it, pressing to coat; refrigerate for at least 30 minutes or up to 2 hours to marinate, bringing to room temperature for 20 minutes before grilling.
3. Preheat a gas or charcoal grill to high heat (about 450–500°F / 230–260°C) and oil the grates to prevent sticking. For a stovetop option, heat a heavy grill pan over high heat until smoking and brush with oil.
4. Grill the steak over direct high heat 4–6 minutes per side for medium-rare, turning once to develop a good crust; use an instant-read thermometer and remove at 125–130°F (52–54°C) for medium-rare. If you prefer more doneness, grill a couple minutes longer per side, monitoring temperature closely.
5. Transfer the steak to a cutting board and let rest uncovered for 8–10 minutes so juices redistribute. Slice thinly across the grain at a slight diagonal to maximize tenderness; slicing against the grain is key for flank steak.
6. Arrange sliced steak on a platter and spoon the reserved chimichurri over the top, serving additional sauce on the side. Pair with grilled vegetables, roasted potatoes, or a crisp salad for a complete meal.