Description
This Grilled Chimichurri Flank Steak recipe features a juicy flank steak seasoned with a flavorful blend of spices and topped with a vibrant chimichurri sauce. Perfect for a delicious and satisfying meal!
Ingredients
Units
Scale
For the Flank Steak:
- 1 1/2 pounds flank steak
- 1 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Fresh black pepper (to taste)
- 1 1/4 teaspoons kosher salt
For the Chimichurri Sauce:
- 1/3 cup packed fresh parsley (minced fine, no stems)
- 2 tablespoons red onion (finely chopped*)
- 4 cloves garlic (minced)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon water
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh black pepper
- 1/8 teaspoon crushed red pepper flakes (or more to taste)
Instructions
- Score the Steak: Using a sharp knife, lightly score the steak on both sides in a crisscross pattern at 1/2-inch intervals.
- Season the Steak: Combine cumin, garlic powder, oregano, pepper, and salt. Season both sides of the steak.
- Prepare Chimichurri: Mix all chimichurri ingredients together by hand.
- Grill the Steak: Grill the steak to desired doneness, about 3-4 minutes per side for medium-rare.
- Rest and Slice: Let the steak rest for 5 minutes before thinly slicing it across the grain.
- Serve: Transfer the sliced steak to a platter and top with chimichurri sauce.
Notes
- *For a more authentic chimichurri, omit the onion and add 2 more garlic cloves.
- Feel free to adjust the spice levels of the chimichurri sauce to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 95mg
