Before we dive into the details of Chimichurri Flank Steak, let’s talk about what you can serve it with. This dish is incredibly versatile, so get ready to impress your guests. Consider pairing it with:
1. Seasoned Roasted Vegetables – A mix of carrots, zucchini, and bell peppers tossed in olive oil and herbs. They add color and crunch.
2. Garlic Mashed Potatoes – Creamy, buttery, and a perfect canvas to mop up the chimichurri sauce.
3. Fresh Green Salad – A light salad with arugula, cherry tomatoes, and a lemon vinaigrette brings a refreshing contrast.
4. Grilled Corn on the Cob – Sweet, smoky, and so easy to make on the grill. It’s a favorite!
5. Crusty Bread – Slices of artisanal bread can scoop up all that chimichurri goodness.
Ah, the joy of grilling season! Nothing brings people together like the warm sun, laughter, and the delightful aroma of grilled steak wafting through the air. One dish that is a showstopper during these gatherings is Chimichurri Flank Steak. The name alone conjures images of vibrant flavors and sizzling delights.
I remember the first time I tasted chimichurri. It was while visiting a quaint Argentinian restaurant with my family. The steak was perfectly cooked, and the chimichurri—a vibrant green sauce—burst with flavor.
I was hooked. That evening sparked a culinary adventure in my home kitchen. I couldn’t wait to recreate that meal. Today, I’ll take you through my tried-and-true recipe for Chimichurri Flank Steak that pleases both the palate and the crowd.
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What is Chimichurri Flank Steak?
Chimichurri Flank Steak is a simple yet flavorful dish. At its core, it is flank or skirt steak marinated and grilled to perfection, then topped with a chimichurri sauce. Chimichurri is a traditional Argentinian sauce made primarily of fresh herbs, garlic, olive oil, vinegar, and spices. It’s not just a condiment; it’s a flavor explosion that elevates the meat’s savory notes.
Just picture the scene: You’re grilling a perfectly seared flank steak, and it’s topped with a vibrant chimichurri. The herbs provide a refreshing contrast to the rich, juicy steak. Whether it’s a backyard barbecue or a cozy family dinner, this dish delivers satisfaction every time.
What Makes This Recipe Different From Other Chimichurri Flank Steaks?
What sets my recipe apart is not just the ingredients but the balance in flavors. I’ve experimented a lot to get the right combination. The addition of smoked paprika gives the marinade a depth that’s often missing in other recipes. I also replace onion powder with garlic powder for a more aromatic experience.
Moreover, using both red wine vinegar and fresh lime juice in the chimichurri brings a brightness to the sauce that keeps it lively on the palate. And let’s not forget the fresh herbs—cilantro and parsley mingle beautifully to create a sauce that complements the steak without overpowering it.
How Does It Taste Like?
When you take that first bite, you’ll discover a medley of tastes. The flank steak is tender, juicy, and infused with the essence of garlic, smoked paprika, and cumin from the marinade. The chimichurri bursts with fresh herb flavors, acidity from the vinegar, and a hint of spice from the red pepper flakes.
Each component stands alone but also beautifully complements one another. The richness of the meat plays well with the brightness of the sauce—a combination that makes your taste buds dance with joy.
Ingredients You’ll Need To Make This Dish
To make this Chimichurri Flank Steak, gather the following ingredients:
For the Chimichurri Sauce:
- ½ cup fresh cilantro leaves
- ½ cup fresh flat-leaf parsley
- ½ small red onion, finely chopped
- 1 tablespoon minced garlic
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon Italian herb blend (basil, oregano, thyme)
- 1 teaspoon sea salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar (or apple cider vinegar)
- 1 teaspoon finely chopped fresh oregano
For the Marinade:
- ¼ cup olive oil
- Juice of 1 fresh lime
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
Main Ingredient:
- 1 ½ pounds flank steak (or skirt steak if you prefer)
Step by Step Instructions
Step 1: Prepare the Marinade
Start by making the marinade. In a bowl, combine the olive oil, lime juice, smoked paprika, garlic powder, kosher salt, and ground cumin.
Whisk everything together until well combined. This blend creates a smoky, flavorful bath for the steak.
Step 2: Marinate the Steak
Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s coated evenly.
Seal the bag or cover the dish. Refrigerate for at least one hour—overnight is even better. This allows the steak to soak up those wonderful flavors.
Step 3: Make the Chimichurri Sauce
While the steak is marinating, it’s time to prepare the chimichurri. In a food processor or a mixing bowl, combine the cilantro, parsley, red onion, garlic, crushed red pepper flakes, Italian herb blend, sea salt, black pepper, olive oil, red wine vinegar, and fresh oregano.
If using a food processor, pulse until everything is finely chopped but not pureed. If mixing by hand, chop everything finely and stir until well blended. Adjust the seasoning to your taste.
Step 4: Preheat the Grill
Prepare your grill. Aim for medium-high heat. You want it hot enough to sear the steak, locking in those juices while creating grill marks that say, “Look at me!”
Step 5: Grill the Steak
Remove the steak from the marinade, allowing any excess marinade to drip off. Place it on the grill. Cook for about 4-6 minutes on each side for medium-rare, depending on thickness. Use a meat thermometer—they’re your best friend here! Aim for an internal temperature of about 135°F.
Step 6: Rest the Steak
Once grilled to perfection, remove the steak from the heat and let it rest for 5-10 minutes. This step is crucial. It allows the juices to redistribute, ensuring every bite is moist.
Step 7: Slice and Serve
After resting, slice the steak against the grain into thin strips. This technique is key. It helps maximize tenderness. Serve it up on a platter, drizzled with chimichurri sauce, allowing everyone to dive in.
Tips & Tricks for Making Chimichurri Flank Steak
1. Use High-Quality Ingredients – The success of this dish heavily relies on the quality of your olive oil and fresh herbs. Opt for organic when possible.
2. Don’t Overcook – Overcooking flank steak can lead to a chewy texture. Stick to medium-rare for the best flavor and tenderness.
3. Let It Rest – Never skip resting the steak! This helps keep it juicy.
4. Adjust the Heat – If you prefer a spicier chimichurri, increase the amount of crushed red pepper flakes.
5. Experiment with Herbs – Feel free to mix in different herbs. Oregano or dill can bring new life to the chimichurri.
Nutrition Information
Having a hearty meal doesn’t mean sacrificing nutrition. Here’s a breakdown per serving (assuming approximately six servings):
- Calories: 320
- Protein: 24g
- Fat: 22g
- Carbohydrates: 2g
- Fiber: 1g
- Sugar: 0g
How Do I Store This Dish?
Should there be any leftovers (which is a rare occurrence), store the steak and chimichurri sauce separately in airtight containers. The steak will keep in the fridge for 3-4 days, while the chimichurri can last for up to a week. Enjoy leftovers cold in a salad or even in a sandwich!
What Other Substitutes Can You Use in Chimichurri Flank Steak?
If you don’t have some ingredients on hand, here are a few alternatives to consider:
Lime Juice: Use lemon juice instead if you’re out of limes. It gives a similar brightness.
Red Wine Vinegar: Apple cider vinegar is a great option for the same tang.
Skirt Steak: Ribeye or sirloin can work if you want a richer cut of beef.
Cilantro: Basil can be a lovely fresh herb substitution, changing the flavor profile beautifully.
Olive Oil: Avocado oil can stand in for olive oil, delivering a slightly different yet tasty result.
Conclusion
Chimichurri Flank Steak is more than just a dish; it’s an experience. With its robust flavors and vibrant sauce, it brings people together. The steps may be simple, but the results are nothing short of spectacular.
So fire up that grill and invite your friends over. Let them marvel at your culinary triumph. Enjoy, share, and savor each bite. And who knows, this might just become the go-to meal for all your gatherings. Happy grilling!
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Chimichurri Flank Steak – Grandma’s Tasty Recipes
Description
Ah, the joy of grilling season! Nothing brings people together like the warm sun, laughter, and the delightful aroma of grilled steak wafting through the air. One dish that is a showstopper during these gatherings is Chimichurri Flank Steak. The name alone conjures images of vibrant flavors and sizzling delights.
Ingredients
For the Chimichurri Sauce:
For the Marinade:
Main Ingredient:
Instructions
Step 1: Prepare the Marinade
-
Start by making the marinade. In a bowl, combine the olive oil, lime juice, smoked paprika, garlic powder, kosher salt, and ground cumin.
-
Whisk everything together until well combined. This blend creates a smoky, flavorful bath for the steak.
Step 2: Marinate the Steak
-
Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it's coated evenly.
-
Seal the bag or cover the dish. Refrigerate for at least one hour—overnight is even better. This allows the steak to soak up those wonderful flavors.
Step 3: Make the Chimichurri Sauce
-
While the steak is marinating, it's time to prepare the chimichurri. In a food processor or a mixing bowl, combine the cilantro, parsley, red onion, garlic, crushed red pepper flakes, Italian herb blend, sea salt, black pepper, olive oil, red wine vinegar, and fresh oregano.
-
If using a food processor, pulse until everything is finely chopped but not pureed. If mixing by hand, chop everything finely and stir until well blended. Adjust the seasoning to your taste.
Step 4: Preheat the Grill
-
Prepare your grill. Aim for medium-high heat. You want it hot enough to sear the steak, locking in those juices while creating grill marks that say, “Look at me!”
Step 5: Grill the Steak
-
Remove the steak from the marinade, allowing any excess marinade to drip off. Place it on the grill. Cook for about 4-6 minutes on each side for medium-rare, depending on thickness. Use a meat thermometer—they’re your best friend here! Aim for an internal temperature of about 135°F.
Step 6: Rest the Steak
-
Once grilled to perfection, remove the steak from the heat and let it rest for 5-10 minutes. This step is crucial. It allows the juices to redistribute, ensuring every bite is moist.
Step 7: Slice and Serve
-
After resting, slice the steak against the grain into thin strips. This technique is key. It helps maximize tenderness. Serve it up on a platter, drizzled with chimichurri sauce, allowing everyone to dive in.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 2g1%
- Dietary Fiber 1g4%
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
1. Use High-Quality Ingredients – The success of this dish heavily relies on the quality of your olive oil and fresh herbs. Opt for organic when possible.
2. Don’t Overcook – Overcooking flank steak can lead to a chewy texture. Stick to medium-rare for the best flavor and tenderness.
3. Let It Rest – Never skip resting the steak! This helps keep it juicy.
4. Adjust the Heat – If you prefer a spicier chimichurri, increase the amount of crushed red pepper flakes.
5. Experiment with Herbs – Feel free to mix in different herbs. Oregano or dill can bring new life to the chimichurri.
