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    Home » Recipes » Main Dishes » Grilled Marinated Flank Steak with Chimichurri

    Grilled Marinated Flank Steak with Chimichurri

    April 28, 2020 by Tiffany Leave a Comment

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    Grilled marinated flank steak seasoned with red wine vinegar, dijon mustard, garlic, smoked paprika with a zesty chimichurri sauce.

    As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

    Grilled Marinated Flank Steak with Chimichurri

    This grilled flank steak is very quick and easy to make and I consider it a low-maintenance meal. It can be served as tacos, in a wrap, with a side of rice or potatoes, or just eaten by itself!

    Ingredients for Grilled Marinated Flank Steak

    • Flank Steak
    • Olive Oil
    • Red Wine Vinegar
    • Dijon Mustard
    • Minced Garlic
    • Smoked Paprika
    • Salt
    • Pepper

    Ingredients for Chimichurri

    • Shallot
    • Olive Oil
    • Red Wine Vinegar
    • Garlic Cloves
    • Freshly Chopped Parsley Leaves
    • Freshly Chopped Oregano
    • Roasted Red Pepper Flakes
    • Salt
    • Pepper
    Flank Steak

    Allow the flank steak to marinate for at least 30 minutes to soak up all the yummy flavors. Let it marinate overnight for maximum flavor.

    The flank steak can be left as a large chunk of beef like the photos below, or you can cut down into 4 pieces.

    Steak on Grill

    I’ve used grill sheets, but you do not need them to grill flank steak. You can cook them directly on the grill and get those nice sear lines on your steak, but it does take a few more minutes.

    I personally love grilling them on the sheets because then the marinade cooks with them and continues to add flavor. You can tell I’ve gotten a lot of use out of mine!

    I also use them to cook chicken wings and they give a nice crispy skin without having to fry them. But, I digress. Never add the grill sheets while the grill is preheating. Add them right before placing the meat on the grill.

    Aoocan Copper Grill Mats

    If you are interested in picking up some grill sheets for yourself or as a gift they’re fairly priced. I use the Aoocan Copper Grill Mats.

    Grilled Marinated Flank Steak with Chimichurri

    Let the steak rest for 10 minutes in foil. It does raise the temperature a few degrees as it rests.

    Grilled Marinated Flank Steak

    The above picture shows the smaller flank steak cut down after I sliced a big 2-pound steak into 4 pieces. Slice it in ½″ thick slices. Be sure to slice against the grain. This ensures a tender bite.

    Chimichurri Sauce

    Now it’s time for the sauce! Chimichurri sauce originates from Argentina and is uncooked. It gives a really fresh flavor.

    What I’ve made is traditional with the ingredients, but there are a couple of different ways you can mix them together.

    Chimichurri in a mortar and pestle

    Option 1:

    As a home cook, I know not everyone has time to do everything by hand like this sauce is meant to be done.

    I used — don, don, don… a food processor. It’s quick, it’s easy. You get the idea. It’s more of a sauce that way. (Taco John’s version looks that way on their street tacos.)

    All the ingredients can be added to the food processor except olive oil and vinegar. It starts to get foamy if they’re added. Stir in the olive oil and red wine vinegar after all the other ingredients are blended.

    Option 2:

    The other option is more traditional using a mortar and pestle. Make sure to chop all of the ingredients very fine. Add all of the ingredients into the mortar and mash with the pestle.

    Chimichurri in a mortar

    Try these other great recipes!

    • BBQ Smoked Pork Belly Kabobs
    • Cast-Iron Skillet Flank Steak
    • Easy Instant Pot Mashed Potatoes
    • Garlic Parmesan Roasted Carrots
    • Grilled Chicken & Asparagus Foil Packs
    • How to Cook a Filet Mignon
    • Instant Pot Korean BBQ Short Ribs
    • Steak, Potato, and Mushroom Foil Packs

    Enjoy!

    Grilled Marinated Flank Steak with Chimichurri

    Grilled Marinated Flank Steak with Chimichurri

    Grilled marinated flank steak seasoned with red wine vinegar, dijon mustard, garlic, smoked paprika with a zesty chimichurri sauce.
    No ratings yet
    Print Rate
    Course: Main Dishes
    Cuisine: American, Argentinian
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Marinate Time: 30 minutes
    Total Time: 1 hour 15 minutes
    Servings: 6 Servings
    Author: Tiffany

    Ingredients

    Flank Steak

    • 1.75 lb Flank Steak
    • ⅓ cup Olive Oil
    • ⅓ cup Red Wine Vinegar
    • 2 tbsp Dijon Mustard
    • 2 tbsp Minced Garlic
    • 2 tbsp Smoked Paprika
    • 1 tsp Salt
    • 1 tsp Pepper

    Chimichurri

    • 1 Shallot, finely chopped
    • ½ cup Olive Oil
    • 2 tbsp Red Wine Vinegar
    • 3 Garlic Cloves, chopped
    • ¼ cup Freshly Chopped Parsley Leaves
    • 2 tbsp Freshly Chopped Oregano
    • 2 tsp Roasted Red Pepper Flakes
    • 1 tsp Salt
    • 1 tsp Pepper

    Instructions
     

    Flank Steak

    • Cut large flank steak down into 2-4 (depending on the width) equal individual steaks about 4” wide.
    • Make the marinade by mixing all wet and dry ingredients in a Ziploc bag or large bowl. Place flank steak in bag or bowl and coat with marinade. Allow it to marinate for at least 30 minutes.
    • Bring grill to high heat. Once preheated, you can place grill mats on the grill as I have done or place them directly on the grill. Mats prevent sticking and allow more even cooking. Plus, I love that they then brown in the marinade instead of having it all drip away!
      For grill mats:
      Cook for 2 minutes on each side to get an internal temperature of 130-135°F for medium-rare.
      Directly on the grill:
      Cook for 5 minutes and then flip and cook for 3-4 more minutes.
    • Allow to rest for 10 minutes in foil. Slice thin against the grain.

    Chimichurri

    • Make the chimichurri sauce by blending all dry spices, onion, and minced garlic in a food processor or mortar and pestle. If using a food processor, transfer to a bowl. Stir in olive oil and red wine vinegar. Let stand for 20 minutes.
    • Spoon over steak and serve immediately. Store leftovers in the refrigerator.

    Recommended Products

    Grill Mats – Set of 5
    Mortar and Pestle Set

    As an Amazon Associate, I earn referral fees from products I love and recommend at no extra cost to you.

    Nutrition

    Calories: 550 kcalCarbohydrates: 6 gProtein: 38 gFat: 41 gSaturated Fat: 9 gPolyunsaturated Fat: 30 gCholesterol: 105 mgSodium: 991 mgFiber: 2 gSugar: 1 g

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    Filed Under: Beef, Main Dishes, New Year's Recipes, Summer Recipes, Valentine's Day Recipes

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    About Me

    Welcome, I'm Tiffany! My love for cooking began in the kitchen with my grandmother at the age of 5. Some of the recipes have been passed down to me and others I create as I go. Simply Happenings was created to share quick and delicious meals for your family highlighting air fryer and Instant Pot recipes. Enjoy! Read More…

    • Links in this post/page are Amazon Affiliate links to products I love and recommend. I earn a referral fee at no extra cost to you.

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