Description
Grilled Flank Steak with Chimichurri Sauce is a flavor-packed delight that brings bold tastes to your table.
Ingredients
Scale
- 1 ½ pounds flank steak
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- Salt and pepper to taste
Instructions
- Marinate the Steak: In a small bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this mixture all over the flank steak. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
- Make the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, cilantro, minced garlic, and red pepper flakes. Pour in the olive oil and red wine vinegar. Stir well to combine and season with salt and pepper to taste. Set aside to let the flavors meld.
- Grill the Flank Steak: Preheat your grill to high heat. Place the marinated flank steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove the steak from the grill and let it rest for 5-10 minutes before slicing.
- Slice and Serve: Slice the flank steak against the grain into thin strips. Serve with chimichurri sauce drizzled on top or on the side.
Notes
- Let the steak rest to retain juices.
- Adjust chimichurri ingredients to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg