Description
This flavorful flank steak recipe is marinated in a zesty homemade chimichurri sauce and grilled to perfection. The marinade infuses the meat with vibrant herbs and garlic, making it tender and juicy. Perfect for a quick weeknight dinner or an impressive weekend cookout, this dish delivers bold Argentinian-inspired flavors with minimal prep time.
Ingredients
Scale
Steak and Marinade
- 2 pounds flank steak
- Salt and pepper, to taste
- 1/4 cup homemade chimichurri sauce (see notes for recipe)
- Oil, for greasing the grill
- Additional chimichurri sauce, for serving
Instructions
- Choose Your Flank Steak: Select a flank steak that is uniform in thickness for even cooking. Quality flank steaks, such as those from Costco sold in two-packs, are ideal—you can cook one and freeze the other for later use.
- Season the Steak: Remove the steak from packaging and pat it dry. Generously season both sides with salt and pepper to enhance the meat’s natural flavor.
- Prepare for Marinating: Place the seasoned flank steak flat in a large ziplock bag or a glass casserole dish with a lid to hold the marinade.
- Apply Chimichurri Sauce: Rub about 1/4 cup of homemade chimichurri sauce evenly over both sides of the steak. Alternatively, feel free to use your preferred marinade.
- Marinate: Seal the bag or cover the dish and refrigerate for a minimum of 2 hours, up to 24 hours for maximum flavor. Occasionally turn the steak to ensure the marinade coats it evenly.
- Bring to Room Temperature: When ready to cook, remove the steak from the fridge and let it rest on the counter for 30 to 40 minutes. This helps the steak cook more evenly.
- Preheat and Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Steak: Place the flank steak on the hot grill and cook for about 4-5 minutes per side for medium-rare, adjusting the time to your preferred doneness. Use tongs to flip carefully. Once cooked, transfer the steak to a cutting board and let rest for 5-10 minutes to retain juices.
- Slice and Serve: Slice the steak thinly against the grain for maximum tenderness. Serve with additional chimichurri sauce on the side for dipping or drizzling.
Notes
- Chimichurri Sauce: A classic Argentine sauce made with parsley, garlic, vinegar, olive oil, and red pepper flakes. It adds bright, herbaceous flavor to the steak.
- Alternative Marinade: Try a simple mixture of soy sauce, minced garlic, lime juice, and honey for a different marinade twist.
- Resting the meat after cooking allows juices to redistribute, ensuring a juicy and tender steak.
- Flank steak is best served medium-rare to medium to avoid toughness.
- To freeze extra flank steak, wrap tightly in plastic wrap and aluminum foil to prevent freezer burn.
