Perfect Grilled Marinated Flank Steak With Chimichurri Recipe:

Introduction

Grilled flank steak with chimichurri sauce is one of the best ways to satisfy your taste buds and impress your guests. The perfect balance of tender, marinated steak and vibrant herbaceous sauce makes this Argentine-inspired recipe both bold and delightful.

This recipe is sure to be a hit, whether you’re hosting a barbecue, planning a special dinner, or just craving a mouthwatering steak. Grilled flank steak with chimichurri: Let’s get started!

Skirt Steak vs. Flank Steak

The skirt steak and flank steak are both flavorful cuts of beef, but they differ in some ways. Skirt steaks are known for their loose texture and intense beefy flavor. Because of its marbling and tenderness, it’s often used in dishes like fajitas.

The flank steak, on the other hand, has a firmer texture and is leaner. The tenderness and flavor of the meat are enhanced by marinating it before grilling or broiling.

Both cuts can be delicious when prepared well, but they are best suited to different cooking methods and recipes, so choosing between them depends on your specific culinary preferences.

How to Cut Flank Steak

Identify the Grain: The grain of muscle runs lengthwise along the steak. Examine the steak and find the direction of the muscle fibers.

Slice Against the Grain: Cut thin slices of steak perpendicular to the grain with a sharp knife. By doing this, you’ll cut across the muscle fibers rather than parallel to them. By using this technique, each bite is easy to chew and maximizes tenderness.

Serve: Arrange the sliced flank steak on a plate or platter, and it’s ready to be enjoyed in your favorite dishes or on its own.

How to Cook Flank Steak with Chimichurri?

Ingredients You’ll Need

For Steak:

• Flank steak
• Soya sauce
• Garlic, minced
• Olive oil
• Worcestershire sauce
• Balsamic vinegar
• Ground cumin
• Smoked paprika
• Salt and pepper to taste

For chimichurri sauce:

• Fresh parsley (finely chopped)
• Fresh cilantro (finely chopped)
• Red onion (finely chopped)
• Garlic, minced
• Apple cider vinegar
• Olive oil
• Lemon juice
• Red chili flakes
• Salt and pepper to taste

Instructions

Marinate the Steak:

• Combine the soy sauce, olive oil, garlic, Worcestershire sauce, balsamic vinegar, cumin, smoked paprika, salt, and pepper in a bowl; whisk until combined.
• Put the flank steak in a shallow dish and cover it with the marinade. The steak should be evenly coated.
• For best results, marinate the dish in the refrigerator for at least 1 hour or overnight.

Prepare the Chimichurri Sauce

• Prepare the sauce while the steak marinates.
• Mix chopped parsley, cilantro, garlic, red onion, olive oil, apple cider vinegar, lemon juice, red chili flakes, salt, and pepper in a bowl.
• Mix all the ingredients well. Depending on your taste, adjust the seasoning. Keep aside.

Grill the Flank Steak:

• Preheat your grill to medium-high heat.
• Take the marinated steak out of the refrigerator and let it rest at room temperature for 15 minutes.
• Grill the flank steak for about 4-6 minutes per side, depending on how done you want it.
• The internal temperature of the meat should be 135°F (57°C) for medium-rare.

Slice and Serve:

• Let the steak rest for 5-10 minutes before slicing.
• After resting, slice the steak thinly against the grain. Top the sliced steak with chimichurri sauce and serve.
• With grilled vegetables, roasted potatoes, or a fresh salad, you can serve the marinated flank steak with chimichurri.
• Enjoy!

Best Way to Cook Flank Steak with Chimichurri

Flank Steak in the Oven

• Turn on the oven and preheat it to 400°F (200°C). Add salt, pepper, and your favorite herbs and spices to the flank steak before grilling.
• Place the seasoned steak on a baking sheet or in an oven-safe dish.
• You can roast it for about 15-20 minutes for medium-rare or adjust the time to your liking.
• Make sure the steak reaches your desired internal temperature with a meat thermometer.
• Let the steak rest for a few minutes before slicing it against the grain for tenderness
• Serve and enjoy your oven-cooked flank steak!

Air Fryer Flank Steak

• Using your preferred spices, herbs, and oil, season the flank steak.
• Preheat your air fryer to 400°F (200°C).
• In the air fryer basket, place the seasoned steak.
• For even cooking, flip the steak halfway through cooking.
• Check your desired level of doneness (135°F/57°C for medium-rare).
• Slice the steak against the grain after letting it rest for a few minutes.
• Enjoy your air-fried flank steak!

Broil Flank Steak

• Make sure your oven’s broiler is set to high and adjust the rack so that it is as far away from the broiler element as possible.
• You can season the flank steak with your preferred spices, herbs, and a little oil.
• Place the seasoned steak on a broiler pan or oven-safe rack inside a baking sheet.
• Place the pan with the steak under the broiler.
• Broil for about 4-6 minutes on each side for medium-rare, but keep a close eye on it as cooking times may vary depending on your broiler’s intensity and the steak’s thickness.
• Use a meat thermometer to check your desired level of doneness (135°F/57°C for medium-rare).
• Remove the steak from the oven, let it rest for a few minutes, then slice it against the grain.
• Serve and enjoy your broiled flank steak!

Smoked Flank Steak with Chimichurri

• The flank steak should be seasoned with your favorite rub or marinade and allowed to sit for at least 30 minutes or longer for maximum flavor.
• Using your choice of smoking wood chips or pellets, preheat your smoker to 225-250°F (107-121°C).
• The seasoned steak should be placed directly on the smoker grates.
• To achieve medium-rare, smoke the flank steak for 1.5 to 2 hours.
• Let the smoked flank steak rest for about 10 minutes after removing it from the smoker.
• To ensure maximum tenderness, slice against the grain of the rested steak.
• Enjoy your smoked flank steak!

Flank Steak Crock Pot

• The flank steak should be seasoned with your favorite rub or marinade and allowed to sit for at least 30 minutes or longer for maximum flavor.
• In a crockpot, place the seasoned steak.
• For extra flavor, add vegetables, such as onions, peppers, and broth.
• Cook on low for 6-8 hours or on high for 3-4 hours until the steak is tender and easily shredded.
• Once done, remove the steak from the crockpot and shred it using two forks.
• Serve the shredded flank steak with the cooking juices and vegetables as a filling for tacos, sandwiches, or over rice.

Flank Steak Traeger

• Your Traeger grill should be preheated to 450°F (230°C).
• Add salt, pepper, and any other herbs or spices you desire to the flank steak.
• Grill the seasoned steak directly on the grill grates.
• Grill the flank steak for about 4-6 minutes per side, depending on how done you want it.
• To achieve medium-rare, use a meat thermometer (135°F/57°C).
• Let the grilled flank steak rest for about 10 minutes after removing it from the smoker.
• For maximum tenderness, slice the rested flank steak against the grain.
• Your Traeger-grilled flank steak is ready to be served!

Sous Vide Flank Steak with Chimichurri

• Season the flank steak with salt, pepper, and any desired herbs or spices.
• In a vacuum-sealed bag or zip-top bag with the air squeezed out, place the seasoned steak.
• For medium-rare, preheat the immersion circulator to 130°F/54°C.
• Cook for 2-4 hours, depending on thickness and preference, in the preheated water bath.
• Pat the cooked steak dry after removing it from the bag.
• Sear the steak for about 1-2 minutes per side on a high-heat skillet or grill.
• Let the steak rest for a few minutes, then slice it against the grain for maximum tenderness.
• Serve and enjoy your perfectly cooked sous vide flank steak!

Cast Iron Flank Steak with Chimichurri

• Preheat your cast iron skillet over high heat until it’s smoking hot.
• Season the flank steak with salt, pepper, and any desired herbs or spices.
• Add a small amount of oil to the hot skillet.
• Place the seasoned steak in the skillet with care.
• For medium-rare, sear the steak for about 3-4 minutes on each side, adjusting for doneness preference.
• For medium-rare meat, use a meat thermometer to check the internal temperature (around 135°F/57°C).
• Let the steak rest for a few minutes after removing it from the skillet.
• For maximum tenderness, slice the rested flank steak against the grain.
• Serve and enjoy your cast iron-seared flank steak.

Flank Steak Slow Cooker

• Season the flank steak with salt, pepper, and any desired herbs or spices.
• Put the steak in the slow cooker after seasoning it.
• For extra flavor, you can add vegetables, broth, or other ingredients.
• Cook on low for 6-8 hours or on high for 3-4 hours until the steak is tender and can be easily shredded.
• Once done, remove the steak from the slow cooker and shred it using two forks.
• Serve the shredded flank steak with the cooking juices and vegetables as a filling for tacos, sandwiches, or over rice.

Flank Steak Grilling Time

Grilling time for flank steak can vary depending on several factors, including the thickness of the steak, the temperature of your grill, and your desired level of doneness.

However, here’s a general guideline for grilling flank steak:

• For medium-rare: Grill the steak for 4-5 minutes on each side.
• For medium: Grill the steak for about 4-5 minutes on each side.
• For medium-well: Grill the steak for about 4-5 minutes on each side.

Remember that these times are approximate, and it’s essential to use a meat thermometer to check the internal temperature. The steak should reach an internal temperature of 135°F (57°C) for medium-rare.

To achieve your preferred level of doneness, adjust the cooking time accordingly. Also, be sure to let the steak rest for a few minutes before slicing it against the grain for maximum tenderness.

Expert Tips

Here are some expert tips for cooking a delicious flank steak with chimichurri:

• Marinate for Flavor: Marinating the steak for at least 30 minutes or even overnight can infuse it with extra flavor and tenderness. Common marinade ingredients include olive oil, garlic, herbs, and acids like vinegar or citrus juice.
• Season Generously: Don’t be shy with your seasoning. Flank steak can handle a good amount of salt, pepper, and your favorite herbs or spices.
• Preheat Grill or Pan: Ensure your grill or cooking surface is preheated to high heat before adding the steak. This helps create a flavorful seared.
• Watch the Grain: When slicing, be sure to cut against the grain. This shortens the muscle fibers and makes each bite tender.
• Rest Before Slicing: When slicing, let the cooked flank steak to rest for a few minutes. The steak remains moist as a result of the redistribution of the juices.
• Use a Meat Thermometer: To achieve your desired level of doneness, use a meat thermometer to check the internal temperature.
• Sear for Flavor: If grilling or pan-searing, give the steak a quick sear on high heat before finishing at a lower temperature. This creates a nice crust and seals in the juices.
• Slice Thin: Slice the flank steak into thin strips or against the grain for maximum tenderness.

Serving Suggestions

Flank steak with chimichurri is a versatile and flavorful cut of meat that pairs well with a variety of side dishes and accompaniments. Here are some serving suggestions to elevate your flank steak meal:

• Chimichurri Sauce: Top your grilled or cooked flank steak with chimichurri sauce for a burst of fresh, herbaceous flavor.
• Sautéed Mushrooms and Onions: Sauté mushrooms and onions in butter and garlic for a savory and aromatic topping.
• Roasted Vegetables: Serve your flank steak with a side of roasted vegetables, such as bell peppers, asparagus, or Brussels sprouts, seasoned with olive oil, salt, and pepper.
• Garlic Mashed Potatoes: Creamy garlic mashed potatoes complement the rich flavor of flank steak.
• Cilantro-Lime Rice: Flank steak pairs nicely with zesty cilantro-lime rice as a side dish.
• Grilled Corn on the Cob: Corn on the cob brushed with butter and grilled to perfection adds a delightful sweetness to your meal.
• Mixed Green Salad: Balance the richness of the steak with a light mixed green salad dressed with vinaigrette.
• Tortillas or Flatbreads: Use sliced flank steak as a filling for tacos, fajitas, or flatbreads with your choice of toppings like salsa, guacamole, and shredded cheese.
• Asian-Inspired Noodles: Serve your flank steak alongside stir-fried noodles or rice with a soy-based sauce and vegetables.
• Salsa or Relish: A fresh tomato salsa or fruit relish, such as mango or pineapple, can add a refreshing touch to your steak.
• Blue Cheese Crumbles: Sprinkle crumbled blue cheese over your grilled flank steak for a bold and tangy flavor contrast.
• Grilled Bread: Grilled slices of baguette or ciabatta can serve as a hearty base for your steak, making open-faced sandwiches.

Calorie in flank steak With Chimichurri

The calorie content of flank steak with chimichurri can vary depending on its size, thickness, and preparation.

On average, a 3.5-ounce (100-gram) cooked portion of lean, grilled flank steak contains approximately 160-170 calories.

It’s important to note that the calorie count may increase if you marinate the steak or add sauces, oils, or other ingredients during cooking.

Calculate your meal’s total calorie content by considering portion sizes and additional ingredients.

Conclusion

Flank steak with chimichurri is a versatile and flavorful cut of beef that can be prepared in a variety of ways, from grilling and broiling to slow cooking and sous vide. You can make a tender and delicious flank steak by following the right cooking techniques and tips.

You can serve it with your favorite sides and accompaniments, such as chimichurri sauce, roasted vegetables, or garlic mashed potatoes.

The flank steak is a tasty and enjoyable culinary experience, no matter if you’re hosting a barbecue or cooking a weeknight meal.