Grilled Flank Steak with Chimichurri features smoky, tender beef topped with a fresh parsley and garlic sauce that balances richness with bright acidity.
Ingredients
1 1/2 pounds flank steak
1 tablespoon olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
For the Chimichurri:
1 cup finely chopped fresh flat-leaf parsley
3 cloves garlic, minced
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Instructions
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Remove flank steak from refrigerator 30 to 40 minutes before grilling.
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Pat dry, rub with olive oil, and season with salt and pepper.
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Preheat grill to high heat, about 450 to 500°F.
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Grill steak 4 to 5 minutes on first side without moving.
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Flip and cook 3 to 5 minutes more for medium-rare, until internal temperature reaches 130 to 135°F.
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Transfer to cutting board, tent loosely with foil, and rest 10 minutes.
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In a bowl, combine parsley, garlic, vinegar, olive oil, oregano, red pepper flakes, salt, and black pepper. Stir well.
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Slice steak thinly against the grain at an angle.
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Spoon chimichurri over sliced steak and serve.