Description
A beginner-proof, flavorful holiday main course featuring tender grilled flank steak topped with a bright, herby chimichurri sauce. This recipe is fast, forgiving, and perfect for impressing guests without the stress.
Ingredients
Scale
- 2 cups fresh flat-leaf parsley, packed
- 1/2 cup fresh cilantro, packed
- 2 tablespoons fresh oregano
- 4–5 cloves fresh garlic, minced
- 1/2 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt (for chimichurri)
- 1/2 teaspoon black pepper (for chimichurri)
- 1.5 to 2 pounds flank steak
- Coarse sea salt or kosher salt (for steak)
- Freshly cracked black pepper (for steak)
- Garlic powder (optional)
Instructions
- Make the chimichurri: In a food processor, pulse parsley, cilantro, oregano, garlic, red pepper flakes, salt, and pepper until finely chopped. With the motor running, slowly drizzle in olive oil and red wine vinegar. Blend for 10 seconds. Alternatively, chop herbs and garlic finely, mash with salt and pepper using a mortar and pestle, then whisk in vinegar and oil.
- Let the chimichurri sit at room temperature for at least 30 minutes (or make ahead and refrigerate) to allow flavors to meld.
- Prep the steak: Remove flank steak from the fridge and let it sit at room temperature for 20-30 minutes. Pat dry with paper towels.
- Season the steak generously on both sides with salt and pepper.
- Heat the grill to high heat (charcoal or gas) for about 10 minutes. Ensure grates are clean.
- Grill the steak for 4-5 minutes on the first side without moving it to get grill marks. Flip and cook for another 4-5 minutes on the second side.
- Check internal temperature: Aim for 130-135°F for medium-rare or 140-145°F for medium.
- Remove steak from grill and let it rest on a cutting board, tented loosely with foil, for at least 10 minutes.
- Slice the steak against the grain.
- Arrange slices on a platter and spoon chimichurri generously over the top. Serve immediately.
Notes
Slice the steak against the grain to ensure tenderness. Do not skip the resting period, as it allows juices to redistribute. The chimichurri tastes better if made 1-2 days in advance. If using a stovetop grill pan, ensure it is smoking hot before adding the steak.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Argentinian
Nutrition
- Serving Size: 1/4 of the steak wit
- Calories: 350
- Sodium: 400
- Fat: 22
- Saturated Fat: 7
- Carbohydrates: 4
- Fiber: 1
- Protein: 30
Keywords: grilled flank steak, chimichurri, holiday dinner, easy steak recipe, grilling, beef, meal prep, gluten-free