Beef How To Recipes Sauces

Grilled Flank Steak with Chimichurri Sauce

June 9, 2017
Grilled Flank Steak with Chimichurri Sauce

Vinegar and spice plays nice with grilled flank steak in this classic recipe for Chimichurri sauce. An Argentinian herb sauce, you can call it a condiment or call it a vegetable if you’re a meat-and-potatoes type — but whatever label you stick on it, you’ll agree that Chimichurri is tangy and wonderful served up with grilled steak, chicken and fish. The leftovers add zing when drizzled over fried eggs, changing up any salsa addiction you might have. The key is to make sure there isn’t too much vinegar. Too much will make you pucker up. Let the herbs and garlic shine through by keeping the vinegar in balance.

Grilled Flank Steak with Chimichurri Sauce Recipe

1 flank steak, set on wire rack over baking sheet

2 T grill rub of choice

For Flank Steak:

Massage rub into steak and let rest uncovered at room temperature for one hour or refrigerated for up to 4 hours.

Heat grill to 550°F.

Grill steak for 3 minutes.

Flip, lower lid and turn off grill. Steak should cook at about 300°F to a temperature of 135 to 145 degrees, depending on desired doneness.

Place steak on clean plate and let rest for 10 minutes. Carve into 1/4 inch slices.

For Chimichurri Sauce:

Parsley, garlic and finely minced lemon peel form the makings of a "gremolata." Here, there is no need to mince; just add chopped mixture to stew for a flavor boost.

Parsley and garlic create the base for Chimichurri sauce.

1 bunch Italian parsley, washed, dried with stems

1/4 cup packed cilantro, washed and dried

1 handful fresh chives, about 1 inch in diameter if you’re particular about measuring

4 large garlic cloves, peeled

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

1 tsp ground cumin

1 tsp gray sea salt

1 tsp crushed red pepper flakes

Place all sauce ingredients in food processor and pulse until mixture is puréed. Remove from processor and stir well.

Serve with grilled flank steak.

Grilled Flank Steak with Chimichurri Sauce

Relish this zingy, classic Argentinian herbal sauce with your next grilled steak. Hints of vinegar, garlic and a mixture of herbs provide texture and character. It’s great over eggs, too!

Grilled Flank Steak with Chimichurri SauceWine Podcast host Stephanie Davis suggests a rare grape to accompany this easy to prepare dish. You may have tried the Graciano grape but didn’t know it because it is permitted to be used in Rioja wines alongside Tempranillo. The single varietal Graciano is a difficult grape to grow, making it more illusive. Stephanie thinks the Chateau Tumbleweed Cimarron Vineyard Graciano is a worthwhile mention, showcasing the red grape’s dark color, intensity, black fruit flavors and ageability. Enjoy the unique experience of this fringe grape with grilled red meats — or whatever gets you fired up! $45/bottle.

Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.

Interested in Drinking the Knock Water: A New Age Pilgrimage? Find it on Amazon and in Indie bookstores.

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Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress

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