Bold and Savory: Grilled Flank Steak with Chimichurri Sauce
Servings: 4-6
Prep Time: 20 minutes
Grill Time: 8-12 minutes
Total Time: 30-45 minutes
Ingredients:
For the Grilled Flank Steak:
- 1.5-2 lbs flank steak
- 2 tbsp olive oil
- 1 tsp garlic powder
[Image description: A grilled flank steak with a beautiful char on one side and a hint of pink in the middle.]
For the Chimichurri Sauce:
- 1 cup fresh parsley
- 1 cup fresh oregano
- 2 cloves garlic, minced
- 1 cup red wine vinegar
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup crumbled fresh cilantro
Instructions:
- Prep the Chimichurri Sauce: In a food processor or blender, combine parsley, oregano, garlic, red wine vinegar, olive oil, salt, and black pepper. Process until well combined and slightly choppy.
- Preheat the Grill: Preheat grill to medium-high heat. Clean and brush the grates with olive oil to prevent sticking.
- Grill the Flank Steak: Place the flank steak on the grill and cook for 4-5 minutes per side, or until it reaches your desired level of doneness. For medium-rare, cook for 8-10 minutes.
- Let it Rest: Once the steak is cooked, remove from the grill and let it rest for 5 minutes. This allows the juices to redistribute.
- Slice and Serve: Slice the flank steak against the grain and serve with the Chimichurri Sauce spooned on top.
Tips and Variations:
- For an extra boost of flavor, massage the flank steak with olive oil, minced garlic, and chopped fresh herbs before grilling.
- Swap out the cilantro for fresh basil or chopped scallions for a different flair.
- Grill some crusty bread or crusty potatoes for a satisfying side dish.
- For an Argentine-inspired twist, serve the chimichurri sauce with some fried or sautéed eggplant or zucchini.
[Image description: A beautifully plated dinner with the grilled flank steak, a wedge of lime, and a dollop of cream on top. The Chimichurri Sauce is drizzled attractively over the steak, and it’s garnished with fresh parsley.]
