Looking to impress at your next BBQ? This Zesty Grilled Flank Steak with Chimichurri is not just your average grilled meat. With a tangy marinade and a fresh, herby chimichurri, it's a dish that brings a burst of flavor to the table.
The marinade kicks off with olive oil, which helps transfer the flavor of the spices into the meat while tenderizing it. Next, garlic adds a robust, pungent aroma, perfectly partnering with the sea salt to enhance the natural flavors. A dash of black pepper introduces a subtle heat, complementing the steak without overpowering it.
The star condiment, chimichurri, is built on fresh parsley and cilantro. These herbs offer a bright, earthy flavor that cuts through the richness of the steak. Red wine vinegar provides a tangy counterpoint, while red pepper flakes add a gentle kick. Finally, extra virgin olive oil brings everything together, delivering a smooth, luscious texture.
Pair this vibrant steak with a simple side of roasted potatoes or a fresh green salad. Grilled vegetables, like asparagus or bell peppers, also make a great accompaniment, echoing the smoky flavors of the grill. A loaf of crusty bread is perfect for mopping up any leftover chimichurri.
Start by preparing your marinade. In a shallow dish, whisk together the olive oil, minced garlic, sea salt, and black pepper. Lay your flank steak in the dish, turning it over to ensure every inch is coated in the marinade. Cover the dish and pop it into the fridge for at least two hours. This downtime is crucial as it allows the flavors to seep deep into the meat, making each bite deliciously seasoned.
While your steak is marinating, take this time to prep the chimichurri. In a small bowl, combine the chopped parsley and cilantro with the red wine vinegar and red pepper flakes. Gradually stir in the extra virgin olive oil until well mixed. Set this aside to let the flavors meld.
When you're ready to cook, preheat your grill to medium-high, aiming for that sweet spot where the steak gets a good sear without charring. Remove the steak from the marinade and let any excess drip off. Place it on the grill and cook for about 5 to 6 minutes per side. This should give you a nice medium-rare steak, but feel free to adjust if you prefer yours more or less cooked.
Once done, let the steak rest for a few minutes before slicing. Cutting against the grain is key here — it ensures tenderness in every bite. Serve with a generous spoonful of chimichurri drizzled on top, and watch everyone's eyes light up with their first taste.
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