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Grilled Flank Steak with Chimichurri

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Prep Time 2 hours
Cook Time 2 hours
Course Main Course
Cuisine American, Italian, Mediterranean
Servings 4 people

Ingredients
  

Marinade

  • 1 ¾-2 lb Flank Steak
  • 1 bunch Cilantro, roughly chopped
  • 1 bunch Parsley, roughly chopped
  • 2 cloves Garlic, smashed
  • 1 tbsp Dried Oregano
  • 1 tbsp Ground Cumin
  • ½ tbsp Ground Chili
  • ¼ tsp Ground Cayenne
  • 1 tbsp Sea Salt
  • ½ tbsp Fresh Ground Pepper
  • 2 cups Olive Oil, divided
  • 1 medium Yellow Onion, roughly chopped
  • 1 Lemon, peeled with vegetable peeler

Chimichurri

  • 2-3 medium Garlic Cloves, finely chopped
  • 1 large Shallot, finely chopped
  • 1 Fresno Chile, finely chopped
  • 1 tsp Sea Salt
  • ½ cup Red Wine Vinegar
  • ¾ cup Cilantro, finely chopped
  • ¼ cup Flat-Leaf Parsley, finely chopped
  • 4 sprigs Fresh Oregano, leaves removed, finely chopped
  • ¾ cup Extra Virgin Olive Oil

Instructions
 

Marinade

  • To prepare the flank steak for the marinade, salt, and pepper both sides of the meat.
  • In a blender or food processor, place the cilantro, parsley, garlic, oregano, cumin, chili powder, cayenne, salt, and ground pepper. Give the mixture a few pulses to break down the cilantro and parsley. Add 1 cup of the olive oil a little bit at a time through the top opening or add in batches until a nice paste has formed. To the marinade add the chopped onion and the lemon peel. Mix to combine.
  • In a jumbo size resealable bag, or a shallow non-reactive casserole dish, add half of the marinade mixture. Place the steak on top of the marinade and cover with the rest of the marinade mixture spreading it out to cover. Finish with an additional ½ cup olive oil. Cover and place in the refrigerator at least 8 hours but preferably overnight.
  • To make the chimichurri, combine the garlic, shallot, chili, salt and the red wine vinegar in a glass bowl and let sit for 20-30 minutes. This will allow the chilies, shallot and garlic to achieve a slight pickling which mellows them nicely. Add the cilantro, parsley, and oregano and mix in well. Finish with adding the olive oil and stirring vigorously to allow all the flavors to combine.

Grill and Serve

  • Preheat the grill to high heat. Remove the steak from the marinade and use your hands to wipe off the larger chunks of the marinade from the meat. You will want to leave a little of the marinade, however, remove the bits of onion and the lemon peel that may be stuck to the meat.
    Grill the steak on the hottest part of the grill for 5-6 minutes on one side, getting a nice char, and 4-5 minutes on the other side, depending on the thickness of the cut.
    This timing should result in a medium-rare temperature once rested. Let the steak rest for at least 5 minutes but preferably 10 minutes covered loosely with foil.
  • Once rested, slice the meat against the grain and on the bias to get the maximum width of meat slices from the steak.
    Serve the steak on a large platter family-style, pour over any juices accumulated on the board, and spoon over a generous portion of the chimichurri. Sprinkle the steak with a large flake salt, like Maldon salt or Jacobsen salt. It offers a bit of crunch on the first bite. Pass the remainder of the chimichurri at the table.

Notes

Serve the flank steak with your favorite grilled vegetables and potatoes. We like grilled broccolini and Herbed Fingerling Potatoes.
Keyword Chimichurri, flank steak, new york strip steak, steak
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