Grilled Flank Steak with Chimichurri
Flank steak seasoned simply, grilled hot and fast, sliced against the grain and smothered in a bright parsley, garlic and red wine vinegar chimichurri.
Chef's note Flank is lean and chewy if you slice it wrong. Find the long lines of muscle and cut straight across them.
Chef's note Flank is lean and chewy if you slice it wrong. Find the long lines of muscle and cut straight across them. The vinegar in chimichurri needs a few minutes with the garlic and shallot, so make the sauce first.
Ingredients
- 1½ lb flank steak
- 1½ tsp kosher salt divided
- 1 tsp black pepper
- 1 small shallot minced
- 3 cloves garlic minced
- 3 tbsp red wine vinegar
- ½ tsp red pepper flakes
- 1 cup flat-leaf parsley packed, finely chopped
- 1 tbsp fresh oregano chopped, or 1 tsp dried
- ½ cup extra-virgin olive oil
- 1 tbsp neutral oil
Steps
Season 1½ lb flank steak all over with 1 tsp kosher salt and 1 tsp black pepper, and let it sit at room temperature 30 minutes while you make the sauce and heat the grill.
For the chimichurri, stir 1 small shallot, 3 cloves garlic, 3 tbsp red wine vinegar, ½ tsp red pepper flakes and the rest of the salt (½ tsp kosher salt) together and let it sit 10 minutes. Stir in 1 cup flat-leaf parsley, 1 tbsp fresh oregano and ½ cup extra-virgin olive oil.
Heat a grill to high, about 500°F. Rub the steak with 1 tbsp neutral oil. Grill 4 to 6 minutes per side, until it reaches 130°F in the thickest part for medium-rare.
Rest the steak on a board 10 minutes, then slice it thinly against the grain, angling the knife.
Spoon plenty of chimichurri over the slices and serve the rest on the side.
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