Grilled Flank Steak with Chimichurri Sauce
While everyone else on the internet is marinating, waiting, and hemming and hawing around with flank steak, Fat Loss Foodies is keeping it simple:
Salt. Pepper. Fire. Olive oil.
When it's 90+ degrees and the grill is hot, who wants to waste time fussing a steak that frankly doesn't need it? While the steak is on the grill, throw some fresh herbs and seasonings in the Cuisinart for Chimichurri sauce (a green herb sauce originally from Argentina), and let that be the end of it! You can even put the grill to work on side dishes like grilled zucchini and bell peppers, which are wonderful topped with a drizzle of balsamic vinegar and some crumbled chèvre.
FLANK STEAK 101
Flank Steak is a favorite cut for Fat Loss Foodies because it's lean, inexpensive, and has amazing flavor. It's great for weeknight dinners or summer dinner parties because it cooks fast (under 10 minutes) and doesn't require you to turn on the oven and heat up the house. Cook it medium-rare with a warm pink center.
We like to keep our Flank Steak simple around here and go sans-marinade, but the internet is brimming with simple marinades for this big slab of beef. It's a go-to cut for fajitas and steak salads, and you can run wild with flavors ranging from Mexican to Thai influences.
If you're new to grilling flank steak, this article from Serious Eats breaks down everything you need to know:
We hear from too many women who tell us that grilling is "man's work" or that they are intimidated by grilling. This is CRAZY. Like any other method of cooking, all it takes is practice. Get out there and get your grill on, FLF Girls!
1.5-2 lbs. flank steak
1/2 tsp. kosher salt plus more for seasoning steak
1/4 tsp. fresh black pepper
1/3 c. olive oil
1 Tbs. red wine vinegar
2 garlic cloves
1/4 tsp. crushed red pepper flakes
1/2 c. flat leaf parsley
1/4 c. fresh cilantro
1 Tbs. fresh oregano
1. Pat the flank steak dry with paper towels and place in a large baking dish. Brush both sides lightly with the olive oil and season both sides generously with salt and pepper. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Let the steak come to room temperature for about 45 minutes before grilling.
2. MAKE THE SAUCE: In a food processor, combine olive oil, red wine vinegar, garlic cloves, red pepper flakes, parsley, cilantro, and oregano. Season with 1/2 tsp. salt and a few grinds of black pepper. Blend until it combined. Taste for seasonings and adjust as necessary.
3. Grill the steak, without moving it, for 4 minutes. Turn it over and grill for 4 to 6 minutes more for medium-rare, or until done to your liking. (TIP: Use a meat thermometer to nail it and take out the guess work!)
3. Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes before slicing. (See note below.) After the steak rests, cut diagonally across the grain into 1/4″ inch thick slices. Arrange on a platter and top with spoonfuls of the chimichurri.
COOK’S NOTE: If you slice into the steak right off the grill, all the juices will run out all over your cutting board – and the flavor right along with it. Hands off, put your knife down and let it REST!
You might also like: Grilled Flank Steak Salad with red peppers, walnuts, and Gorgonzola. [Recipe coming soon]