Name: Grilled Flank Steak with Chimichurri
Total time: 25 min
Yield: 4 servings
Cuisine: Argentine
Ingredients: 1.5 lb flank steak; 1 cup fresh parsley; 0.25 cup fresh oregano; 4 clove garlic; 0.5 cup red wine vinegar; 0.75 cup extra virgin olive oil; 0.5 tsp red pepper flakes; 1.5 tsp kosher salt; 0.5 tsp black pepper

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385 cal42g protein3g carbs22g fat520mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Grilled Flank Steak with Chimichurri

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Grilled25 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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flank steak1 steak1.5 lb

fresh parsleypacked, leaves only1 cup

fresh oreganopacked, leaves only0.25 cups

garlicpeeled4 cloves

red wine vinegar0.5 cups

extra virgin olive oil0.75 cups

red pepper flakes0.5 tsp

kosher salt1.5 tsp

black pepper0.5 tsp

Cook it to

Beef145°F / 63°C

Beef: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1Make the chimichurri: roughly chop parsley, oregano, and garlic and add to a small bowl. Pour in vinegar and olive oil, sprinkle in red pepper flakes, salt, and pepper. Stir well and set aside while you grill.

2Pat the flank steak dry with paper towels and season both sides generously with salt and pepper.

3Heat your grill to high—you want it hot enough that you can hold your hand 2 inches above the grates for only 2 seconds.

4Oil the grill grates lightly to prevent sticking.

5Place the steak on the grill and let it sit undisturbed for 4 to 5 minutes to develop a crust. Flip once and grill for another 3 to 4 minutes for medium-rare (the internal temp should hit 130°F).

6Transfer the steak to a cutting board and rest for 5 minutes—this keeps it juicy.

7Slice the steak thinly against the grain. Spoon chimichurri over each plate or serve on the side for dipping.