Grilled Flank Steak with Chimichurri Sauce

Recipe contributed by Stephanie Deihl; tested by The Weiser Kitchen; photo by Tami Ganeles Weiser Yield:  8 servings (1 cup of sauce total)
Prep Time:  10 minutes Cook Time:  10 minutes

Grilled Flank Steak with Chimichurri Sauce

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

Ingredients

Chimichurri Sauce:

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

 

Steak:

3 pounds flank steak

Salt and freshly ground black pepper

Instructions

  • To make the sauce:
    1. 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.
    2. 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:

    1. One hour before serving, remove the steak from the refrigerator and sprinkle liberally on all sides with salt and pepper.
    2. 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.
    3. Transfer the steak to a cutting board and let rest for 10 minutes.
    4. Carve against the grain into ¼-inch slices, and serve with the chimichurri sauce on the side.

    Kitchen Tips

    Test Kitchen Notes:

    1. 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.
    2. 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.

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