Grilled Flank Steak with Chimichurri Sauce
Recipe contributed by Stephanie Deihl; tested by The Weiser Kitchen; photo by Tami Ganeles Weiser
servings (1 cup of sauce total)
Prep Time: 10 minutes Cook Time: 10 minutes
I like to grill or roast a cut of meat like flank or skirt steak when cooking for a crowd, because it cooks quickly and evenly. Lamb, chicken, halibut, and crispy roasted potatoes also taste great with this simple flavorful sauce. The chimichurri may be made up to 6 hours ahead. Cover and refrigerate, and bring up to room temperature before serving. —Stephanie Deihl
4 small cloves garlic, peeled and coarsely chopped
½ teaspoon salt, plus more to taste
Pinch of red pepper flakes
1½ cups packed fresh parsley leaves
1½ cups packed fresh cilantro leaves
1 tablespoon plus 1 teaspoon sherry vinegar
⅔ cup olive oil
Freshly ground black pepper to taste
3 pounds flank steak
Salt and freshly ground black pepper
- Combine the garlic, salt, and pepper flakes in the bowl of a food processor fitted with a metal blade and pulse 5 times. Scrape down the side of the processor bowl and add the herbs. Pulse 5 more times. Scrape down the side again and add the sherry vinegar. With the processor on, add the olive oil through the feed tube and blend until just combined.
- Pour the sauce into a bowl, add the black pepper to taste and, if needed, additional salt to taste. Stir to combine. Serve immediately or cover and refrigerate for up to 6 hours.
To grill the steak:
- One hour before serving, remove the steak from the refrigerator and sprinkle liberally on all sides with salt and pepper.
- Preheat the grill to its highest setting. Sear the steaks over high heat, 3 minutes per side for medium-rare for a ¾- to 1-inch thick steak; 4 minutes per side for medium.
- Transfer the steak to a cutting board and let rest for 10 minutes.
- Carve against the grain into ¼-inch slices, and serve with the chimichurri sauce on the side.
Test Kitchen Notes:
- The sauce can be stored for a few days in the refrigerator in a covered container, but it really is best the day it is made.
- This steak recipe may be designed for a grill, but it can easily be made in a searing hot cast-iron pan, a stovetop grill, or even under a powerful broiler. This recipe is built on the contrast of the beef with the herbaceous and bright sauce.