Chimichurri Grilled Steak (Print Version)
Fire-grilled flank steak with a pile of tangy chimichurri—packed with flavor and perfect for feeding friends or just hanging out at dinner.
# Ingredients:
→ Steak
01 -
450 g flank steak
02 -
Freshly ground black pepper, to taste
03 -
Salt, to taste
→ Chimichurri Sauce
04 -
0.25 tsp crushed red pepper flakes, optional
05 -
1 tsp dried oregano
06 -
4 garlic cloves
07 -
60 ml extra virgin olive oil
08 -
60 ml red wine vinegar
09 -
25 g fresh parsley leaves, packed
# Steps:
01 -
Dish out the meat slices on plates and use a big spoon to ladle over the chimichurri sauce however much you want.
02 -
Let the steak sit on the board for 5 minutes before you cut it up thin. Make sure you slice it the opposite way the muscle fibers run. That way it's more tender.
03 -
Toss the seasoned steak onto the hot grill. Flip it after 4–5 minutes per side if you want it medium-rare. Leave it on longer if you like it more or less cooked.
04 -
Get your grill nice and hot—aim for about 200°C and set it to medium-high.
05 -
Dry off the steak, hit both sides with plenty of salt and pepper, and leave it out to come up to room temperature for about half an hour—this makes it less chewy later.
06 -
Throw parsley, garlic, vinegar, oregano, a bit of salt, pepper, and red pepper flakes (if using) into a food processor. Hit pulse until everything's tiny but not mush. Drizzle in the olive oil while it’s running. You want it mixed but still a little chunky.
# Notes:
01 -
If you give your steak a break before you slice into it, it'll stay juicy and way easier to cut.