Grilled Marinated Flank Steak with Chimichurri Sauce
We love grilled flank steak for dinner at least once a month, and this recipe does not disappoint as the Chimichurri sauce is delicious and almost .. well, made for this steak!
Chimichurri is a classic sauce from Argentina traditionally served with different types of grilled meat.
This sauce is spectacular in the summer months because all of the herbs are fresh and tasty and most of them you can grow right in your kitchen!
To get the best possible flavor, prepare your Chimichurri sauce and marinate the flank steaks the night before. You’ll be glad you did!
Learn How to Make This Super-Delicious Chimichurri Sauce to Serve over your Grilled Flank Steak
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 cup fresh flat-leaf parsley
- 1/3 cup fresh cilantro
- 2 cloves fresh garlic, peeled
- 3/4 teaspoon crushed red pepper flakes
- 3 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lime juice
- 2 cloves fresh garlic chopped
- Salt and pepper to taste
- 1 1/2 lbs. flank steak sliced into thin strips
- 1 tablespoon extra virgin olive oil
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Combine the olive oil, vinegar, parsley, cilantro, garlic, red pepper flakes, lemon juice, and cumin in a food processor and blend until smooth. Season with salt and pepper, to taste, and set aside.
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In a small glass bowl, combine the olive oil, lime juice, and chopped garlic with a fork. Season with salt and pepper, if desired.
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Place the flank steak in a large, sealable plastic bag and add the olive oil mixture. Tightly seal the bag and turn a couple times to coat the steak in the marinade. Place in the refrigerator for at least 1 hour to overnight.
To Grill The Flank Steak –
Coat your grill rack with cooking spay and Place flank steak on the grill. Depending on thickness, grill 7-8 minutes on each side or until desired degree of doneness. Alway cut steak on the diagonally across the grain for serving.
To Cook Flank Steak on the Stove Top –
To prepare, heat the olive oil in a large skillet over medium-high heat. Remove the steak from the marinade and allow excess to drip off before adding to the hot skillet. Cook the steak for 3-4 minutes, then turn and cook for an additional 3-4 minutes for medium-rare results. Adjust cooking times to reach the desired level of doneness.
Remove from heat and transfer steak to a cutting surface. Let rest for 5 minutes before cutting into very thin slices against the grain.
Serve The Flank Steak Drizzled with Chimichurri Sauace
To serve, drizzle steak with some Chimichurri sauce and pass remaining sauce for those who prefer a little more. Enjoy!
What to serve with the marinated grilled steak?
Roasted Rosemary Potatoes
These colorful roasted potatoes pack a ton of flavor into every bite thanks to the winning combination of fresh rosemary paired with garlic and sautéed onions. What’s more, they really dress up your dinner plate – and they’re super easy to make!
Ingredients
1 lb. Fingerling potatoes, washed and cut in half
2 tablespoons extra virgin olive oil
3 tablespoons fresh rosemary leaves, minced
3 cloves fresh garlic, minced
Salt and pepper, to taste
1 tablespoon coconut oil
2 large white onion, cut into thin strips
Directions
Preheat oven to 425°.
Add potatoes to a large bowl, along with olive oil, rosemary leaves, and garlic. Toss to combine and season with salt and pepper, to taste.
Spread potatoes onto a large, rimmed baking sheet and arrange in a single layer without overcrowding. Place in the oven and roast for 15 minutes. Remove pan from oven and turn potatoes so they brown evenly. Return to oven and roast for another 10-15 minutes, or until potatoes are fork tender.
While the potatoes are roasting, melt coconut oil in a large skillet over medium heat. Add sliced onion and sauté, stirring occasionally, until they turn deep brown, approximately 10-15 minutes. Remove from heat and season with salt and pepper, to taste.
Remove from potatoes from oven and transfer to a large serving bowl. Add onions and toss to combine. Serve immediately.
Nutritional information (per serving)*
Calories: 211
Protein: 3g
Carbohydrates: 28g
Dietary Fiber: 4g
Fat: 10.4g (4g saturated)
*Nutritional information is from HappyForks.com. It is provided for entertainment purposes only.
