Flank Steak with Chimichurri – Juicy & Flavorful!

Ever drooled over the thought of slicing into a tender grilled steak, infused with a mouthwatering steak marinade and topped with a zesty garlic chimichurri? Let’s turn those dreams into delicious reality.

Flank steak with chimichurri combines tender, marinated flank steak with a fresh, herby chimichurri sauce, delivering a meal that’s bursting with zest and charm. Ideal for any occasion, whether it’s a casual family dinner or a festive gathering, this recipe promises a culinary adventure that’s sure to delight your palate.

Don’t miss out on the tips and tricks included to ensure your steak is cooked to perfection every time. Keep reading to uncover the secrets to achieving the perfect balance of flavors and learn how to make this enticing dish your own.

Exploring the Origins of Flank Steak with Chimichurri

Flank steak with chimichurri is a classic dish that showcases the rich flavors of Argentinian cuisine. This beloved combination pairs the tender, juicy flank steak with chimichurri, a vibrant green sauce that’s a staple in Argentina. Known for its bold blend of parsley, garlic, vinegar, oregano, and red pepper, chimichurri brings a fresh, herbal kick that perfectly complements the robust taste of the steak.

Chimichurri is more than just a sauce—it’s a cultural icon, akin to how the tango is woven into the fabric of Argentinian traditions. The sauce’s sharp and tangy flavor profile makes it indispensable at any Argentinian barbecue.

In places like Austin, Texas, chimichurri has been adapted to include local favorites such as cilantro, adding a Texan twist to this Argentinian classic. This variation not only highlights the versatility of chimichurri but also reflects Austin’s dynamic food scene, blending traditional South American flavors with local influences.

This dish is not only a celebration of flavors but also a beautiful example of how food travels and transforms, embracing local tastes while staying true to its roots.

Related Article: If you love the flavors of our flank steak with chimichurri, you’ll also enjoy exploring our Skirt Steak Chimichurri recipe. Discover another delicious way to enjoy this vibrant Argentinian sauce with a cut that’s equally succulent and flavorful.

Selecting the Perfect Cut: Tips for Buying Flank Steak

If you’re planning to make flank steak with chimichurri, picking the right cut of meat is crucial. Start by looking for steak with a vibrant, deep red color—this indicates freshness and quality. The meat should be uniform in thickness to ensure it cooks evenly, preventing any overly tough or undercooked spots.

Check the grain of the meat; flank steak should have visible, long muscle fibers. This is normal and contributes to its rich flavor once cooked properly. However, avoid cuts with excessive fat and connective tissue, as they can make the meat tough.

Choosing a good flank steak is all about knowing what to look for. Stick with this steak buying guide and you’re golden.

How to Marinate Flank Steak for Perfect Chimichurri Pairing

A steak marinade recipe can make all the difference in tenderizing flank steak and ensuring your dinner is not just a meal but an experience. Let’s get down to the art of flavorful steak preparation—and it’s easier than you might think!

1. Combine Ingredients: In a bowl, mix oil, chili and onion powders, salt, and the juice of one lime.
2. Marinate the Steak: Introduce your steak to a resealable bag and pour in the marinade. Seal it tight and shake it gently. You want every inch of that steak bathed in flavor
3. Refrigerate: For quick flavor infusion, let the steak marinate for at least 30 minutes. However, for the best results and a truly tender steak, marinate it overnight in the refrigerator. The longer the steak marinates, the more flavorful and tender it will become.
4. Ready to Cook: Once marinated, your steak is ready to cook. You can grill, broil, or pan-sear it to your liking.

Before we continue our culinary journey, let’s check out the specifics in a table that breaks it all down:

Ingredient	Amount	Role in Marinade
Oil	1/4 cup	Moisture & binder
Chili Powder	1 teaspoon	Heat & depth
Onion Powder	1 teaspoon	Savory kick
Salt	1 teaspoon	Flavor enhancer & tenderizer
Lime Juice	1 lime	Acidic tenderizer & zesty punch

How to Make Perfect Chimichurri for Flank Steak

Now, let’s talk chimichurri. Those of you who consider yourselves connoisseurs of fresh herbs for steak know that this sauce is the crowning glory of any steak dish. Here’s how you can make this Argentinian delight at home to pair beautifully with your grilled or roasted meats:

1. Prepare Ingredients: Roughly chop the cilantro, parsley, garlic, and onion. This helps them blend more easily.
2. Blend with a Food Processor: Place the chopped herbs, garlic, onion, red wine vinegar, red pepper flakes, and oil into a food processor. Pulse until the ingredients are finely chopped but not pureed, maintaining a bit of texture.
3. Let It Rest: Allow the chimichurri to sit for at least 30 minutes before serving. This resting period lets the flavors meld beautifully.

Now, feast your eyes on this table, which succinctly captures the components that’ll transform your flank steak into a flavor fiesta:

Chimichurri Ingredient	Quantity
Fresh Cilantro	1 cup (packed)
Fresh Parsley	1 cup (packed)
Garlic	3 cloves
Onion	1/2 diced
Red Wine Vinegar	1/4 cup
Red Pepper Flakes	1 tsp
Oil	1/3 cup

Grilling Flank Steak with Chimichurri

You’ve marinated your flank steak to perfection, and now it’s showtime at the grill. With the right technique, you’ll master the grill and impress everyone at the table. Let’s fire up the grill and learn how to cook this delicious steak to perfection.

Prep and Preheat

Preheat your grill to a medium-high heat, aiming for about 450°F to 500°F. This high heat is crucial for searing the steak and locking in flavors.

Grilling the Steak

Lay your marinated flank steak flat on the grill. This is where the magic happens—listen for that satisfying sizzle. Grill each side for about 6-8 minutes, depending on thickness. This will achieve a perfect medium-rare doneness, which is ideal for flank steak. If you prefer medium, aim for 9-11 minutes per side.

The internal temperature of the flank steak should reach 130°F for medium-rare. Use a meat thermometer to ensure precision without guessing.

Resting the Meat

After grilling the flank steak, transfer it to a cutting board and let it rest for about 5 minutes. Resting allows the juices to redistribute throughout the meat, ensuring each bite is juicy and flavorful.

Flank Steak with Chimichurri: Pairing with Side Dishes

When your flank steak with chimichurri emerges sizzling from the grill, you’ll want side dishes that complement its robust flavors. Consider the comfort of creamy mashed potatoes, their smoothness pairing beautifully with the zesty chimichurri.

For a sweeter touch, caramelized glazed sweet potatoes add a delightful contrast. If you prefer something lighter, a Greek cucumber tomato feta salad offers a refreshing crunch with a Mediterranean flair.

Here’s a breakdown of side dish options that pair wonderfully with your steak:

Side Dish Category	Ideas	Taste Profile
Comforting Classics	Creamy Mashed Potatoes, Glazed Sweet Potatoes	Rich and Creamy / Sweet and Earthy
Light & Fresh	Greek Cucumber Tomato Feta Salad, Garlic Sesame Green Beans	Tangy and Refreshing / Crisp and Savory
Innovative Twists	Chimichurri-infused Roasted Vegetables	Herbaceous and Zesty

Conclusion

Flank steak with chimichurri not only offers a delicious taste experience but also introduces you to the essence of Argentine cuisine. The combination of juicy, well-seasoned steak and the vibrant chimichurri sauce is sure to bring excitement to your dining table.

Remember, the key to this recipe’s success lies in the quality of ingredients and taking the time to marinate your steak properly. Experiment with the chimichurri’s herbs according to your preference to tailor it to your taste. Try out this recipe the next time you’re looking to impress with minimal effort but maximum flavor.

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FAQ

Can I use chimichurri as a marinade for flank steak?

Absolutely! While chimichurri is typically served as a sauce alongside the steak, you can also use it as a marinade to infuse the meat with flavors before cooking.

What are some alternatives to parsley in chimichurri if I don’t like the taste?

If parsley isn’t to your liking, you can substitute it with cilantro or even a mix of fresh basil and oregano to still achieve a fresh and herby chimichurri.

How long can I store homemade chimichurri in the refrigerator?

Homemade chimichurri can be stored in an airtight container in the refrigerator for up to a week. The flavors often enhance over the first few days as they meld together.

Can chimichurri sauce be frozen for later use?

Yes, chimichurri freezes quite well. Pour it into an ice cube tray, freeze, and then transfer the cubes to a freezer bag for easy portioning later on.

What should I do if my chimichurri sauce is too acidic?

If your sauce is too tangy, balance the acidity by adding a little more oil, or a pinch of sugar to soften the sharpness of the vinegar.