Flank Steak with Chimichurri

Overhead view of flank steak topped with chimichurri.

Flank Steak with Chimichurri

We use a citrus marinade to tenderize and add flavor to flank steak before grilling it to a perfect medium. The cilantro chimichurri gets drizzled over the top for the perfect punch of bright, zippy, fresh flavor!

Course Main Course

Cuisine Argentina

Prep Time 20

Cook Time 15

Marinating Time 2

Total Time 2 35

Servings

Calories 632kcal

Author Karly Campbell

Ingredients

For the flank steak:

1 ½ pounds flank steak
¼ cup oil
1 orange
1 lime
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt

For the cilantro chimichurri:

½ cup olive oil good quality
2 tablespoons red wine vinegar
½ cup Italian parsley
¼ cup cilantro
4 cloves garlic
1/2 teaspoon red pepper flakes see notes
1 teaspoon kosher salt
½ teaspoon cracked pepper

Instructions

To make the steak:

Add the steak to a large zip top bag.
Add the oil to a small bowl. Juice the orange and lime into the oil. Add the chili powder, garlic powder, onion powder, and salt and whisk to combine.
Pour the marinade over the steak, seal, and refrigerate for at least 2 hours and up to 12 hours.
When ready to cook, heat a grill to medium high heat and grill the steak on each side for about 6-8 minutes or until the outside is nicely browned and the inside is still pink. Use a meat thermometer for the most accurate results.
Let steak rest for at least 5 minutes and then slice into thin strips across the grain and drizzle chimichurri over the top.

To make the chimichurri:

After preparing the steak marinade, prepare the chimichurri. Ideally it will set for at least 2 hours to allow the flavors to develop.
Add the oil and vinegar to a small bowl. Finely mince the parsley, cilantro, and garlic and add to the bowl.
Add the red pepper flakes, salt, and pepper and stir to combine.
Cover and refrigerate until ready to serve, up to 24 hours.

Notes

This marinade is good on any cut of steak, but we love flank steak.

We like our steak cooked to medium, which means we pull it off the grill at 135-140 degrees and let it rest for 5 minutes for a perfect pink center.

Be sure to cut the steak across the grain for the most tender results. This means you'll cut the opposite direct that the fibers in the steak run. This cuts through the fibers in the meat and makes it more tender.

We like the ease of using red pepper flakes in the chimichurri and you can add as much or as little as you like, to taste. You may also substitute a finely minced jalapeno or other chili pepper, if preferred.

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