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Quick Juicy Grilled Chimichurri Flank Steak

quick juicy grilled chimichurri flank steak - featured image
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A quick and easy grilled flank steak recipe marinated and served with a vibrant chimichurri sauce, perfect for weeknight dinners or dinner parties.

Ingredients

Scale
  • 1 ½ pounds (680g) flank steak, trimmed
  • 3 tablespoons olive oil (extra virgin preferred)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin (optional)
  • Salt and black pepper, freshly ground, to taste
  • Juice of 1 lime
  • 1 cup fresh flat-leaf parsley, finely chopped (packed)
  • ¼ cup fresh cilantro, finely chopped (optional)
  • 3 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • ½ cup olive oil
  • ½ teaspoon red pepper flakes
  • Salt and pepper to taste

Instructions

  1. Prepare the Marinade and Steak (10 minutes): In a medium bowl, whisk together 3 tablespoons olive oil, minced garlic, smoked paprika, cumin, lime juice, salt, and pepper. Coat the flank steak evenly with the marinade, massaging it into the meat. Cover and let it sit at room temperature for 15-20 minutes or refrigerate for up to 2 hours for deeper flavor.
  2. Make the Chimichurri Sauce (10 minutes): While the steak marinates, finely chop the parsley and cilantro and place in a small bowl. Add minced garlic, red wine vinegar, red pepper flakes, salt, and pepper. Slowly whisk in the olive oil until the sauce is emulsified. Taste and adjust seasoning as desired.
  3. Preheat the Grill (5-10 minutes): Heat your grill or grill pan to medium-high (about 400°F / 200°C).
  4. Grill the Steak (6-8 minutes total): Place the flank steak on the grill. Cook for about 3-4 minutes per side for medium-rare, flipping once. Use tongs to avoid piercing the meat. Aim for an internal temperature of 130-135°F (54-57°C).
  5. Rest and Slice (5 minutes): Remove the steak from the grill and let it rest on a cutting board tented loosely with foil. After 5 minutes, slice thinly against the grain.
  6. Serve: Spoon a generous amount of chimichurri over the sliced steak.

Notes

For best results, do not skip the lime juice in the marinade as it tenderizes the meat. Let the steak rest after grilling to keep it juicy. Slice against the grain for tenderness. Chimichurri can be adjusted with more vinegar or red pepper flakes to taste. If no grill is available, a cast iron skillet or broiler can be used as alternatives.

Nutrition

Keywords: grilled flank steak, chimichurri, quick steak recipe, easy marinade, summer dinner, backyard barbecue, juicy steak, herb sauce

Find it online: https://lyrafeast.com/quick-juicy-grilled-chimichurri-flank-steak-recipe-for-perfect-dinner/