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.
Using sharp knife, lightly score the steak about ⅛ inch deep on both sides in a crisscross pattern at ½-inch intervals.
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.
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.
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.
Transfer steaks to cutting board; let rest for 5 minutes. Thinly slice steaks across grain.
Transfer to platter and top with chimichurri sauce.
- Calories: 234.66kcal
- Fat: 14.00g
- Saturated Fat: 4.54g
- Monounsaturated Fat: 7.16g
- Polyunsaturated Fat: 0.87g
- Carbohydrates: 1.47g
- Fiber: 0.35g
- Sugar: 0.21g
- Protein: 24.37g
- Cholesterol: 77.11mg
- Sodium: 307.20mg
- Calcium: 41.10mg
- Potassium: 411.87mg
- Iron: 2.17mg
- Vitamin A: 7.03µg
- Vitamin C: 2.21mg
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