Grilled flank steak with chimichurri sauce is tender, juicy, melts in your mouth delicious. The chimichurri adds so much flavor with the mixture of fresh herbs.
Grilled flank steak with chimichurri sauce is so easy to make and it’s so delicious. All you need to do is to marinade the flank steak a day before. You can marinade it for 4 hours before, but 24 hours yields the best results. The day you will eat it, you just have to grill it, and dinner is done. It’s super easy to make and it’s so versatile, you can eat it with a veggie, salad, make tacos, put it on in a burritos, in a quesadillas, eat it with rice (grains), etc.
Grilled or braised flank steak
When I think of grilling steak I always think of grilling a rib-eye steak, New York steak, or a T-bone steak. But flank steak is so delicious grilled. It’s actually my favorite way to eat it. I have braised it before and while it is delicious, grilled is my favorite way to eat it. The texture is so much better when grilled than when it’s braised. When braised the meat breaks down and while it makes the meat tender, it loses its texture. It also becomes more like a stew. To grill, the trick is to marinade it, and then grill it until it’s medium-rare. You don’t want to overcook it because it can become very tough.
Our family is a huge fan of grilled steaks! We prefer steak over any other meats. My husband is a master at grilling. He makes the best steak around. I am actually ruined, because when we order steaks at restaurants they never compare to his. This recipe was inspired by him. This grilled flank steak with chimichurri sauce is so delicious, it just melts in your mouth. It’s a must try.
How to make grilled flank steak with chimichurri sauce
To make this grilled flank steak with chimichurri sauce, you need a gallon size resealable bag and add the lime juice, orange juice, lemon pepper, smoked paprika, garlic, tequila, cumin, and salt. By adding everything directly into the bag and mixing all the ingredients in the bag, there will be one less dish to wash.
Next, add the flank steak to the bag with the marinade, press out the excess air from the bag, and seal tightly.
Massage in the marinade around the meat to ensure all the meat is covered with the marinade. Then place the bag in a bowl and refrigerate overnight. Turn the bag to the other side, half way through the marinade process to allow both sides to marinade.
The day you are making the steak, make the chimichurri sauce by combining all the ingredients into a bowl and whisk until well incorporated. For the chimichurri sauce I devein and deseed the pepper. Although, I like heat, the whole pepper is too spicy for me.
Take out the steak out of the refrigerator and get ready to grill.
Preheat the grill to medium-high heat, then place the flank steak on the grill. Cook for about 4 minutes, turn and cook for another 4 minutes (this will create grill marks). Flip over the flank steak and continue cooking until desire doneness (Rare: 120-130 °F, Medium-rare: 130-140 °F, Medium: 140-150 °F, Well-done: 150-165 °F).
Transfer flank steak to a cutting board and cover with aluminum foil. Let the steak rest for 10 minutes. We let the steak rest so we don’t let all the juices run out.
Now, slice against the grain into strips. And Voila! Enjoy!
If you would rather have chicken, you can try this chicken with chanterelle mushrooms cream sauce.
Grilled Flank Steak with Chimichurri Sauce
Ingredients
Grilled Flank Steak
- 2 lbs flank steak
- ½ cup lime juice
- ½ cup orange juice
- 1 tablespoon lemon pepper
- 1 tablespoon smoked paprika
- 3 cloves garlic grated
- ½ cup tequila
- 1 teaspoon cumin
- 2 teaspoon salt
Chimichurri Sauce
- ½ cup cilantro chopped - fresh
- ½ cup parsley chopped - fresh
- ¼ cup shallots chopped - fresh
- 2 cloves garlic grated
- ½ cup avocado oil
- ¼ cup white wine vinegar or red wine vinegar
- ½ teaspoon salt
- 1 tablespoon oregano fresh
- 1 serrano pepper chopped or jalapeno [for less heat - devein and deseed]
Instructions
Grilled Flank Steak
- In a gallon size resealable bag combine lime juice, orange juice, lemon pepper, smoked paprika, garlic, tequila, cumin, and salt.
- Add the flank steak to the bag with the marinade, press out the excess air from the bag, and seal tightly.
- Massage in the marinade around the meat, place the bag on a bowl and refrigerate overnight. Turn bag to the other side, half way through the marinade process (allow both sides to marinade).
- Take out the flank steak out of the refrigerator.
- Preheat the grill to medium-high heat, then place the flank steak on the grill. Cook for about 4 minutes and turn the steak, and cook for another 4 minutes (create grill marks). Flip over the flank steak and continue cooking until desired doneness (Rare: 120-130 °F, Medium-rare: 130-140 °F, Medium: 140-150 °F, Well-done: 150-165 °F).
- Transfer flank steak to a cutting board and cover with aluminum foil. Let the steak rest for 10 minutes.
- Slice against the grain into strips. And Voila! Enjoy!
Chimichurri Sauce
- Combine all ingredients into a bowl and whisk until well incorporated.
