Name: Grilled Flank Steak with Chimichurri
Total time: 1 h
Ingredients: 1 ½ pounds flank steak: The main protein, which is tender, flavorful, and perfect for grilling.; 2 tablespoons olive oil: Used to coat the steak and help the marinade adhere.; 3 cloves garlic: Minced, to infuse the steak with a savory, aromatic flavor.; 2 tablespoons soy sauce: For a deep umami flavor that complements the steak.; 1 tablespoon lime juice: Adds a bit of acidity to balance the richness of the beef.; 1 teaspoon ground cumin: Provides warmth and a slight smokiness.; 1 teaspoon smoked paprika: Adds a smoky, earthy flavor that enhances the grilled steak.; ½ teaspoon salt: To season the steak and bring out the natural flavors.; ½ teaspoon black pepper: Adds a touch of spice to the marinade.; 1 cup fresh parsley: Chopped finely, this herb provides the base for chimichurri’s fresh flavor.; ¼ cup fresh cilantro: Adds a slightly citrusy, herby note that balances the parsley.; 4 cloves garlic: Minced, to give the sauce a punch of flavor.; 2 tablespoons red wine vinegar: For tanginess that balances the richness of the steak.; 1 teaspoon red pepper flakes: Adds a mild kick of heat, which you can adjust to your liking.; ½ cup olive oil: Used to emulsify the sauce and carry the flavors of the herbs.; ½ teaspoon salt: To season the chimichurri and bring the flavors together.; ½ teaspoon black pepper: To add depth and complement the other ingredients.; 1 tablespoon lime juice: Enhances the brightness and acidity of the chimichurri.; Fresh parsley or cilantro: For extra freshness and color.; Lime wedges: For a squeeze of citrus right before serving.

Ingredients

Scale

For the Flank Steak:

1 ½ pounds flank steak: The main protein, which is tender, flavorful, and perfect for grilling.
2 tablespoons olive oil: Used to coat the steak and help the marinade adhere.
3 cloves garlic: Minced, to infuse the steak with a savory, aromatic flavor.
2 tablespoons soy sauce: For a deep umami flavor that complements the steak.
1 tablespoon lime juice: Adds a bit of acidity to balance the richness of the beef.
1 teaspoon ground cumin: Provides warmth and a slight smokiness.
1 teaspoon smoked paprika: Adds a smoky, earthy flavor that enhances the grilled steak.
½ teaspoon salt: To season the steak and bring out the natural flavors.
½ teaspoon black pepper: Adds a touch of spice to the marinade.

For the Chimichurri Sauce:

1 cup fresh parsley: Chopped finely, this herb provides the base for chimichurri’s fresh flavor.
¼ cup fresh cilantro: Adds a slightly citrusy, herby note that balances the parsley.
4 cloves garlic: Minced, to give the sauce a punch of flavor.
2 tablespoons red wine vinegar: For tanginess that balances the richness of the steak.
1 teaspoon red pepper flakes: Adds a mild kick of heat, which you can adjust to your liking.
½ cup olive oil: Used to emulsify the sauce and carry the flavors of the herbs.
½ teaspoon salt: To season the chimichurri and bring the flavors together.
½ teaspoon black pepper: To add depth and complement the other ingredients.
1 tablespoon lime juice: Enhances the brightness and acidity of the chimichurri.

Optional Garnishes:

Fresh parsley or cilantro: For extra freshness and color.
Lime wedges: For a squeeze of citrus right before serving.

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Instructions

First Step: Marinate the Flank Steak

Prepare the Marinade: In a small bowl, combine the olive oil, minced garlic, soy sauce, lime juice, cumin, smoked paprika, salt, and black pepper. Stir until the mixture is well combined.
Marinate the Steak: Place the flank steak in a shallow dish or a large resealable plastic bag. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor. If you have more time, marinating overnight will deepen the flavors even further.

Second Step: Prepare the Chimichurri Sauce

Chop the Herbs: Finely chop the parsley and cilantro, discarding the thick stems. This will provide a nice texture and allow the herbs to blend well into the sauce.
Mix the Ingredients: In a small bowl, combine the chopped herbs with minced garlic, red wine vinegar, red pepper flakes, olive oil, salt, black pepper, and lime juice. Stir well to combine.
Let It Rest: Allow the chimichurri sauce to sit for at least 15 minutes before serving. This resting period allows the flavors to meld together, creating a more vibrant sauce. You can also prepare the chimichurri ahead of time and store it in the refrigerator for up to 2 days.

Third Step: Grill the Flank Steak

Preheat the Grill: Heat your grill to medium-high heat. If you’re using a charcoal grill, make sure the coals are ashy and ready. If using a gas grill, allow it to preheat for about 10 minutes.
Grill the Steak: Remove the flank steak from the marinade and discard the excess marinade. Place the steak on the preheated grill and cook for about 4-5 minutes per side for medium-rare, or longer if you prefer your steak more well-done. For medium, aim for an internal temperature of 135°F (57°C), and for medium-well, 150°F (66°C).
Rest the Steak: Once the steak has reached your desired level of doneness, remove it from the grill and let it rest for about 10 minutes. Resting allows the juices to redistribute, ensuring a juicy, tender steak.

Final Step: Serve the Steak with Chimichurri

Slice the Steak: After the steak has rested, slice it thinly against the grain. This helps ensure that the steak remains tender and easy to chew.
Top with Chimichurri: Drizzle a generous amount of chimichurri sauce over the sliced steak. You can also serve extra chimichurri on the side for guests to add more as they wish.
Garnish: Optionally, garnish with fresh parsley or cilantro, and serve with lime wedges on the side for an extra burst of citrus.
Serve and Enjoy: Serve the grilled flank steak with chimichurri alongside your favorite sides, such as grilled vegetables, rice, or a fresh salad.

Nutrition

Serving Size: 4
Fat: 20g
Carbohydrates: 5g
Protein: 40g