Perfectly Grilled Flank Steak with Chimichurri Sauce
Discover the secrets to marinating, grilling, and serving flank steak topped with a fresh, vibrant chimichurri sauce.
Few dishes encapsulate the simple pleasures of grilling like flank steak paired with a zesty chimichurri sauce. With its robust texture and ability to absorb vibrant marinades, flank steak transforms under the grill’s heat, and when topped with fresh herbs and tangy flavors, it’s an experience both rustic and sublime.
Why Flank Steak?
Flank steak is a lean, flavorful cut sourced from the abdominal muscles of the cow. It is known for its pronounced grain and slightly chewy texture when cooked beyond medium rare, making correct preparation essential. Marination and slicing against the grain help showcase its best attributes.
- Lean and packed with flavor from connective tissue breakdown during marination.
- Cost-effective compared to other premium grilling cuts.
- Versatile: Ideal for fast grilling, stir-fries, and sandwiches.
Ingredients
For the Flank Steak Marinade
- 1.5 to 2 pounds flank steak
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon honey
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- Black pepper to taste
For the Classic Chimichurri Sauce
- 1 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 1/2 cup extra virgin olive oil
Quick Reference Table: Steak & Chimichurri Ingredients
| Component | Main Ingredients | Flavor Notes |
|---|---|---|
| Marinade | Ginger, garlic, soy sauce, honey, vinegar, sesame oil | Umami, sweet, and aromatic |
| Chimichurri | Parsley, cilantro, garlic, vinegar, oregano, red pepper, olive oil | Herbaceous, tangy, spicy |
Step-by-Step Directions
1. Prepare the Marinade
In a mixing bowl, combine the ginger, garlic, soy sauce, honey, rice wine vinegar, sesame oil, and a generous crack of black pepper. Whisk until smooth.
2. Marinate the Steak
- Place the flank steak in a heavy-duty zip-top bag.
- Pour marinade over the steak, then seal, squeezing out excess air.
- Massage the meat to evenly distribute marinade.
- Refrigerate for at least 2 hours, ideally overnight for maximum flavor.
Marination softens the connective tissues, infuses umami and sweetness, and ensures juiciness after grilling.
3. Heat the Grill
- Preheat an outdoor grill to medium-high (about 400°F/205°C).
- Brush the grates with oil to prevent sticking.
4. Grill the Flank Steak
- Remove steak from marinade, allowing excess liquid to drip off.
- Place steak directly over hottest part of the grill.
- Grill each side for 3-4 minutes for medium rare (internal temp ~130°F/54°C).
- Avoid pressing down on the meat with a spatula to retain juices.
If you prefer steak less rare, cook each side up to 5 minutes, but flank steak is best served medium rare to preserve tenderness.
5. Rest the Steak
- Transfer steak to a cutting board and tent loosely with foil.
- Let it rest for at least 10-15 minutes. The juices redistribute, so each bite remains succulent.
6. Make the Chimichurri Sauce
- In a food processor, combine parsley, cilantro, garlic, red wine vinegar, oregano, red pepper, salt, and black pepper.
- Pulse until ingredients are finely chopped.
- With machine running, drizzle in olive oil until a vivid green, slightly loose sauce forms.
This sauce comes together in under a minute and brightens the rich flavors of the steak.
7. Slice and Serve
- Slice steak thinly across the grain—the muscle fibers run left to right, so cut perpendicular for tenderness.
- Arrange slices on a platter and spoon chimichurri generously over the top.
Serve immediately while still warm, with extra sauce on the side.
Tips for Marinating and Grilling Flank Steak
- Use a plastic bag or shallow dish for even marinade coverage.
- Don’t over-marinate beyond 24 hours to avoid mushy texture.
- Pat steak dry before grilling to ensure a flavorful crust and prevent burning.
- Let steak rest after grilling; never skip this step.
- Always slice against the grain for maximum tenderness.
Serving Suggestions
- Pair flank steak with grilled vegetables such as asparagus, peppers, or zucchini.
- Serve over rice, roasted potatoes, or warm polenta.
- Add a leafy salad with citrus vinaigrette to complement the herbaceous chimichurri.
Recipe Variations & Flavor Extensions
- Asian-Inspired: Add chili paste, scallions, and toasted sesame seeds to the marinade.
- Salsa Verde: Substitute chimichurri for an Italian-style salsa verde with capers and anchovies.
- Extra Heat: Blend in jalapeño or serrano peppers for a spicy kick.
Frequently Asked Questions (FAQs)
How do I know when flank steak is cooked?
Use a meat thermometer: 130°F/54°C for medium rare, 140°F/60°C for medium. The steak should be browned on the outside and slightly pink inside.
Why should I let steak rest before slicing?
Resting allows juices to redistribute; cutting immediately causes juices to run out, resulting in a dry steak.
Can I broil flank steak instead of grilling?
Yes. Use your oven’s broiler function, and follow the same timing as you would on the grill. Place steak on a rack set inside a baking tray for best results.
Is flank steak the same as skirt steak?
No; flank is wider and thicker, while skirt is thinner and more intensely beefy. Both benefit from quick, high-heat cooking and slicing against the grain, but cook times differ slightly.
What other sauces pair well with grilled flank steak?
- Cherry tomato vinaigrette: Roasted tomatoes, shallots, and mustard blend for a summer-fresh option.
- Mushroom sauce: Sautéed creminis and reduced marinade for earthy elegance.
- Pesto or spicy salsa: Varied herb and spice combinations keep things exciting.
Nutrition & Dietary Information
Flank steak is naturally low in fat and rich in protein. Chimichurri adds vitamins, minerals, and healthy fats. This combination aligns well with gluten-free, dairy-free, and ketogenic diets when paired appropriately.
Pro-Level Grilling Techniques
- Charcoal vs. Gas: Charcoal delivers smokier flavor; gas offers convenience and control.
- Reverse Sear: For thicker cuts, slow roast then sear for crisp edges without overcooking.
- Rest Time: Professional kitchens allow steak to rest on a wire rack for optimal juice retention.
Leftover Ideas
- Steak sandwiches: Thin slices with vinaigrette and greens tucked into crusty bread.
- Salads: Toss with mixed greens, avocados, and a touch more chimichurri.
- Breakfast hash: Combine with potatoes and eggs for a nourishing start.
Conclusion: The Ultimate Summer Feast
Whether you are grilling for a weekend family gathering or a weeknight treat, perfectly grilled flank steak crowned with chimichurri sauce sets a vibrant, festive table. The process highlights simple ingredients and techniques, ensuring juicy, flavorful meat and a sauce that turns every bite into a celebration of herbs and fire.
Quick Recap Table
| Step | Action | Why Important |
|---|---|---|
| Marinate steak | Infuses flavor, tenderizes muscle | Essential for texture and taste |
| Grill quickly over high heat | Creates a caramelized crust, prevents dryness | Supports best doneness |
| Rest before slicing | Redistributes juices throughout steak | Keeps meat juicy |
| Slice against grain | Short muscle fibers for tenderness | Easier to eat, more flavorful |
| Serve with chimichurri | Adds vivid, fresh flavor | Enhances steak, brightens palate |
Frequently Asked Questions (FAQs)
Q: Can the marinade be reused for other meats?
A: Absolutely, the ginger-soy marinade pairs beautifully with chicken, pork, and tofu. Always discard used marinade that has contacted raw meat.
Q: How long does fresh chimichurri last?
A: Stored in an airtight container, it will keep in the refrigerator for up to 3 days. Excess can be frozen for up to one month.
Q: What are the best grilling tools for flank steak?
A: Use long-handled tongs, an instant-read thermometer, and a brush for oiling the grates. A sturdy cutting board and sharp knife are essential for slicing correctly.
Q: Tips for keeping steak juicy?
A: Don’t overcook, allow steak to rest, slice against the grain, and always use a marinade to lock in moisture.
Q: Can flank steak be made ahead?
A: Yes. Grill ahead, rest, and slice when ready to serve. Reheat gently or serve at room temperature with plenty of chimichurri.
