
How To Make Grilled Flank Steak with Chimichurri
This flank steak recipe has flavors inspired by Latin America. It’s served with chimichurri sauce, which is a pesto-like condiment from the region.
Serves:
Ingredients
- 1½lbsflank steak
- 1tspgarlic powder
- ¾tspground cumin
- ½tspdried oregano
- ground pepper,fresh
- 1¼tspkosher salt
For Chimichurri Sauce:
- 2tbspparsley,packed, finely chopped with no stems
- 2tbspcilantro,packed, chopped
- 2tbspred onion,finely chopped
- 1clovegarlic,minced
- 2tbspextra virgin olive oil
- 2tbspapple cider vinegar
- 1tbspwater
- ¼tspkosher salt
- â…›tspblack pepper,fresh
- â…›tspred pepper flakes,crushed or more to taste
Instructions
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Using sharp knife, lightly score the steak about ⅛ inch deep on both sides in a crisscross pattern at ½-inch intervals.
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In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.
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For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together.
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Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks ¼ turn after 1½ minutes to form crisscross grill marks, if desired.
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Transfer steaks to cutting board; let rest for 5 minutes. Thinly slice steaks across grain.
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Transfer to platter and top with chimichurri sauce.
Nutrition
- Calories:Â 234.66kcal
- Fat:Â 14.00g
- Saturated Fat:Â 4.54g
- Monounsaturated Fat:Â 7.16g
- Polyunsaturated Fat:Â 0.87g
- Carbohydrates:Â 1.47g
- Fiber:Â 0.35g
- Sugar:Â 0.21g
- Protein:Â 24.37g
- Cholesterol:Â 77.11mg
- Sodium:Â 307.20mg
- Calcium:Â 41.10mg
- Potassium:Â 411.87mg
- Iron:Â 2.17mg
- Vitamin A: 7.03µg
- Vitamin C:Â 2.21mg
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