Instructions
8 steps · tick them off as you cookPat a 1.5 lb (680 g) flank steak dry, then rub with 1 tbsp olive oil, kosher salt, and freshly ground pepper. Let sit at room temperature for 30 minutes.
30 minutesMeanwhile, prepare the chimichurri: finely chop the parsley, oregano, and garlic. Combine in a bowl with red wine vinegar, red pepper flakes, and a generous pinch of salt.
Slowly whisk in the extra-virgin olive oil until the sauce emulsifies slightly and looks glossy. Set aside at room temperature to let flavours meld for at least 20 minutes.
20 minutesHeat the grill to high, 500°F (260°C), with the grates well-oiled. You should not be able to hold your hand above the grates for more than 2 seconds.
Place the steak on the hottest zone and sear 4-5 minutes per side for medium-rare, until deep grill marks form and an instant-read thermometer reads 130°F (54°C) in the thickest part.
4-5 minutesTransfer to a cutting board and rest loosely tented with foil for 10 minutes to let the juices redistribute.
10 minutesSlice the steak thinly against the grain at a 45° angle for maximum tenderness.
Arrange on a platter, spoon chimichurri generously over the top, and serve the rest on the side.
Chef's tip
Always slice flank steak against the grain in thin strips. The muscle fibres run long and pronounced; cutting perpendicular to them shortens the fibres and delivers a tender bite instead of a chewy one.
Suggested pairing
Pair with grilled asparagus, a smoked-paprika roasted potato salad, and a bold Malbec or a crisp lager.
About this recipe
Charred flank steak sliced against the grain and drenched in a bright, herby chimichurri packed with garlic, parsley, and red wine vinegar.
BBQ and grillingEasyquickherbyhigh-proteingluten-free
