There’s something magical about grilling season—the sizzle of meat hitting the grill, the smoky aroma wafting through the air, and the excitement of gathering friends and family around the table. One recipe that never fails to impress is Grilled Flank Steak with Chimichurri. It’s flavorful, vibrant, and surprisingly easy to make—a true win-win for busy moms like us who want to serve up something special without spending all day in the kitchen.
At Momy’s Secret Recipes, I’m all about finding that sweet spot between gourmet and doable, and this recipe hits all the right notes. Trust me, once you make this, it’ll earn a permanent spot in your dinner rotation.
why Grilled Flank Steak with Chimichurri ?
Flank steak is one of those cuts of meat that’s both affordable and versatile. It’s lean, cooks quickly, and—when prepared the right way—tastes absolutely amazing. The trick to getting it right is all in the marinade and the way you slice it (more on that later!). Plus, it pairs beautifully with chimichurri, an herby, garlicky sauce that brings a burst of freshness to every bite.
What’s Chimichurri, Anyway?
If you’re new to chimichurri, get ready to meet your new favorite condiment. Originating from Argentina, this sauce is a simple blend of parsley, garlic, olive oil, red wine vinegar, and a hint of red chili for a little kick. It’s tangy, herby, and the perfect complement to the rich, smoky flavors of grilled steak.
Ingredients You’ll Need
For the Flank Steak:
- 2 lbs flank steak
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- ½ tsp salt
For the Chimichurri:
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- ⅓ cup olive oil
- 2 tbsp red wine vinegar
- ½ tsp red chili flakes
- Salt and pepper to taste
Step-by-Step Instructions
1. Marinate the Steak
Start by whisking together olive oil, soy sauce, honey, minced garlic, smoked paprika, black pepper, and salt in a small bowl. Place your flank steak in a zip-top bag or shallow dish, then pour the marinade over it. Make sure the steak is evenly coated, then refrigerate for at least 2 hours (or up to 8 hours if you have the time).
2. Prepare the Chimichurri
While the steak marinates, make the chimichurri. Combine parsley, garlic, olive oil, red wine vinegar, chili flakes, salt, and pepper in a small bowl. Stir well and let the flavors meld together while the steak marinates.
3. Fire Up the Grill
Preheat your grill to medium-high heat. Once it’s hot, lightly oil the grates to prevent sticking. Remove the steak from the marinade, letting any excess drip off, and place it on the grill. Cook for about 4-5 minutes per side for medium-rare, or adjust the time to your preferred level of doneness.
4. Let It Rest
Once the steak is done, transfer it to a cutting board and let it rest for 5-10 minutes. This step is crucial—it allows the juices to redistribute, so you end up with tender, juicy slices.
5. Slice and Serve
To ensure tenderness, always slice flank steak against the grain. Top the slices with a generous drizzle of chimichurri, and serve any extra sauce on the side.
Serving Suggestions
This steak pairs wonderfully with simple sides like grilled veggies, roasted potatoes, or even a fresh salad. Need a refreshing drink to complete the meal? Check out some great ideas for summery cocktails at this site—a mojito or a chilled glass of sangria would be a perfect match.
Why Moms (and Everyone Else) Love This Recipe
This dish is quick enough for a weeknight dinner but fancy enough to impress guests at a backyard BBQ. Plus, chimichurri can be made in advance and used on everything from grilled chicken to roasted veggies, so you’re really getting a versatile addition to your recipe collection.
For more tried-and-true recipes your family will love, visit Momy’s Secret Recipes. I’ve got plenty of ideas to keep your kitchen inspired!