Description
A vibrant and flavorful Chimichurri Steak recipe that features a juicy flank steak marinated in a zesty homemade chimichurri sauce and grilled to perfection. This dish is perfect for a quick and delicious meal that combines fresh herbs, tangy vinegar, and a hint of spice.
Ingredients
Scale
Steak and Marinade
- 1 lb flank steak
- Salt and pepper to taste
Chimichurri Sauce
- 1 cup fresh parsley, chopped
- 2 tsp dried oregano
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- Make the Chimichurri Sauce: In a food processor, combine fresh parsley, dried oregano, minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, salt, and pepper. Pulse until the mixture is slightly chunky but well combined, creating a vibrant chimichurri sauce.
- Marinate the Steak: Place the flank steak in a resealable plastic bag or shallow dish. Pour half of the chimichurri sauce over the steak and ensure it is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse into the meat.
- Preheat Grill: Heat your grill to medium-high heat, approximately 400°F (200°C). Clean the grill grates thoroughly and lightly oil them to prevent the steak from sticking during cooking.
- Grill the Steak: Remove the steak from the marinade and discard any leftover marinade. Place the steak on the hot grill and cook for about 5 to 7 minutes on each side for medium-rare, adjusting time if you prefer a different level of doneness.
- Rest and Serve: Transfer the grilled steak to a cutting board and let it rest for 5 to 10 minutes to allow the juices to redistribute. Slice the steak against the grain into thin strips and drizzle with the remaining chimichurri sauce before serving.
Notes
- Marinating overnight intensifies the flavor and tenderizes the steak.
- Adjust red pepper flakes to control the spice level of the chimichurri sauce.
- Use a meat thermometer for precise grilling: 130°F for medium-rare.
- Slice the steak against the grain for maximum tenderness.
- Chimichurri sauce can be made ahead and stored in the refrigerator for up to 3 days.
