There’s something undeniably magnetic about the sizzle of a perfectly grilled flank steak-the way the flames kiss the meat, locking in juices and creating those mouthwatering charred edges that promise every bite will be a savory delight.But to truly elevate this classic cut to unforgettable heights, it needs a companion as vibrant and bold as itself.
Enter fresh chimichurri: a zesty, herbaceous sauce that bursts with luminous notes of parsley, garlic, and tangy vinegar. Together, grilled flank steak and fresh chimichurri compose a dynamic duo that celebrates the simple pleasures of fire, flavor, and freshness. In this article, we’ll explore how to master this culinary pairing, turning an everyday meal into a feast that dances on your palate and leaves you craving more.
Savor the Flavor: Grilled Flank Steak with Fresh chimichurri begins with selecting a flank steak that promises tenderness and rich, beefy character. This cut, prized for its long, lean muscle fiber, delivers bold flavor when treated with care.It’s a staple in Latin American cuisine, especially Argentina, where grilling is elevated to an art form and complemented by vibrant herbaceous sauces like chimichurri.My first memory of this dish was at an open-air asado, where smoky aromas mingled with bright citrus notes, inspiring me to perfect this approachable recipe that locks in juiciness and invites vibrant fresh flavors.
Prep and Cook Time
- Planning: 20 minutes
- Marinating Time: 1 hour (optional but recommended)
- Grilling Time: 8-10 minutes
- Total Time: Approximately 1 hour 30 minutes
Yield
Serves 4 generous portions
Difficulty Level
Medium: Perfect for those comfortable with grilling basics and eager to elevate flavors.
Ingredients
- Flank Steak: 1.5 pounds (about 700g), trimmed of excess fat
- Olive Oil: 2 tablespoons, plus 3 tablespoons for chimichurri
- Garlic: 3 cloves, minced (divided)
- Fresh parsley: 1 cup packed, finely chopped
- Fresh Cilantro: ½ cup packed, finely chopped
- Fresh Oregano: 2 tablespoons, finely chopped (or 1 tablespoon dried)
- Red Chili Flakes: ½ teaspoon (optional, for heat)
- Red Wine Vinegar: 2 tablespoons
- Fresh Lime Juice: From 1 large lime
- Salt: 1 teaspoon, plus more for seasoning steak
- Black Pepper: Freshly cracked, to taste
- Ground Cumin: ½ teaspoon (optional, adds warmth)
Instructions
- Prepare the Chimichurri: In a medium bowl, combine parsley, cilantro, oregano, and 2 minced garlic cloves. Stir in red chili flakes and ground cumin if using. Slowly whisk in olive oil, lime juice, and red wine vinegar until emulsified.Season with salt and black pepper. Set aside to allow flavors to meld.
- Marinate the Flank Steak: Lightly coat the flank steak with 2 tablespoons olive oil, then rub with remaining minced garlic, salt, and pepper. For an added layer of flavor, let it rest in a shallow dish covered with plastic wrap in the fridge for at least 1 hour or up to overnight.
- Preheat the Grill: Heat your grill to medium-high (about 450°F/230°C). Clean and oil the grates thoroughly to prevent sticking.
- Grill the Steak: place the steak diagonally across the grill grates. Grill for about 4-5 minutes per side, flipping once. For medium-rare, aim for an internal temperature of 130°F (54°C). Avoid flipping too often to develop a stunning sear.
- Rest the Meat: Remove the steak and transfer it to a cutting board. Tent it loosely with foil and rest for 10 minutes. This crucial step lets juices redistribute for maximum tenderness.
- Slice Against the Grain: Locate the long muscle fibers running across the flank steak. Using a sharp knife, slice thinly against the grain at a slight bias – this shortens the fibers, ensuring every bite is tender and easy to chew.
- Serve: Arrange steak slices on a platter and spoon vibrant chimichurri liberally over the top. Garnish with fresh herb sprigs or a wedge of lime to brighten every bite.
Tips for Success
- selecting the Right Cut: Look for flank steak with a deep red color and fine grain. Avoid steaks with excessive fat because flank is naturally lean.
- Marinating Matters: While optional, marinating or simply coating the steak in oil, garlic, and lime juice softens the muscle fibers and enhances flavor.
- Temperature Control: Use a meat thermometer to avoid overcooking – flank steak is best enjoyed slightly pink inside.
- Make Chimichurri Ahead: This sauce benefits from resting for 30 minutes to an hour, allowing herbs to infuse the oil and vinegar for a rich, balanced profile.
- Substitutions: If fresh cilantro is unavailable, increase parsley to 1½ cups or substitute with fresh basil for a different twist.
Serving Suggestions
Present the grilled flank steak alongside a rustic wooden board or warm ceramic platter with generous chimichurri cascading down the slices. Accompany with grilled seasonal vegetables like charred bell peppers and asparagus or a simple arugula salad tossed lightly with lemon vinaigrette. For a heartier plate,serve with herbed roasted potatoes or a fluffy quinoa pilaf.
To amp up the experience,pair this meal with a robust Malbec or a vibrant Sauvignon Blanc,whose citrus acidity complements the chimichurri’s zesty brightness.
Nutritional Details (per serving)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 350 kcal | 38 g | 3 g | 18 g |
For more tips on grilling perfection and vibrant sauces, explore our Ultimate Grilling Guide. To deepen your knowlege about the science of meat tenderness, visit Serious Eats for a complete breakdown.
Q&A
Q&A: Savor the Flavor – Grilled Flank Steak with Fresh Chimichurri
Q1: What makes flank steak a great choice for grilling?
A1: Flank steak is prized for its rich, beefy flavor and lean texture. It’s a versatile cut that absorbs marinades beautifully and cooks quickly over high heat,making it perfect for grilling. When sliced thinly against the grain, it becomes tender and juicy, delivering a satisfying bite that showcases quality beef at its best.
Q2: How does chimichurri elevate the grilled flank steak?
A2: Chimichurri is a vibrant, herbaceous sauce from Argentina, typically made with fresh parsley, garlic, oregano, red wine vinegar, and olive oil. Its bright acidity and bold herbal notes cut through the richness of the steak, creating a harmonious balance of flavors. This fresh chimichurri adds zest and a pop of color,transforming each bite into an exciting flavor adventure.
Q3: can I prepare the chimichurri ahead of time?
A3: Absolutely! Chimichurri can benefit from some resting time to allow the flavors to meld and intensify. Preparing it a few hours-or even a day-ahead lets the herbs soak up the vinegar and oil, resulting in an even more vibrant and cohesive sauce. just give it a swift stir before serving.
Q4: What grilling tips ensure the perfect flank steak?
A4: Start by preheating your grill to high heat for that signature sear. Season the flank steak generously with salt and pepper, and oil the grill grates to prevent sticking.Grill the steak for about 4-5 minutes per side for medium-rare, then let it rest for 5-10 minutes to lock in juices. Remember, slicing against the grain is key to tender slices every time.
Q5: Are there any great side dishes to pair with this meal?
A5: Flank steak and chimichurri pair wonderfully with vibrant, complementary sides. Think grilled vegetables like asparagus or bell peppers, a fresh garden salad, or even a crispy roasted potato. Each side adds its own texture and flavor, rounding out a meal that is both satisfying and full of life.
Q6: Can I customize the chimichurri to suit my taste?
A6: Yes! The charm of chimichurri lies in its flexibility. Want it spicier? Add a pinch of red pepper flakes or chopped fresh chili.Prefer a more citrusy twist? Squeeze in some lemon juice alongside the vinegar. Feel free to experiment with the herb ratios, substituting cilantro for parsley or adding fresh mint for a unique aroma.
Q7: Is flank steak a healthy choice?
A7: Flank steak is leaner than many othre cuts of beef, providing a good source of protein with less fat. Pairing it with a fresh chimichurri sauce, which relies on herbs and olive oil instead of heavy creams or butter, keeps this dish flavorful yet balanced. It’s a great option for those mindful of nutrition who don’t want to sacrifice taste.
Savoring grilled flank steak with fresh chimichurri isn’t just a meal-it’s an experience. By combining simple ingredients with thoughtful preparation, you create a dish that’s bursting with flavor, texture, and color. Ready to fire up the grill and dive in?
Final Thoughts
As the smoky aroma of perfectly grilled flank steak mingles with the vibrant, herbaceous zing of fresh chimichurri, you’ve discovered more than just a meal-you’ve unlocked a celebration of bold flavors and simple ingredients working in harmony. Whether you’re hosting a backyard barbecue or seeking a weeknight dinner that feels anything but ordinary, this dish invites you to savor every juicy bite and relish the freshness that onyl homemade chimichurri can deliver. So fire up the grill, gather your favorite accompaniments, and let this dynamic duo become a staple in your culinary repertoire-a flavorful testament to the joy of cooking with passion and a pinch of zest.
