**Flank Steak on the Grill with Chimichurri Sauce: A Tantalizing Feast**
Flank steak grilled with chimichurri sauce is a timeless favorite that merges the robust, meaty essence of a perfectly cooked steak with the lively, herb-filled kick of a classic Argentine condiment. This delightful combination is not just scrumptious but also fairly easy to make, rendering it a go-to for outdoor cookouts, weekday meals, and festive gatherings. In this article, we’ll delve into the elements of this dish, the preparation method, and advice for achieving optimal flavor.
—
### What Exactly Is Flank Steak?
Flank steak is a trim, savory cut of beef sourced from the cow’s abdominal muscles. It features a long, flat shape and distinct grain that renders it perfect for marinating and grilling. Although it can become tough if not cooked properly, the right slicing and cooking methods can produce a juicy, tender dish.
**Essential Traits:**
– Trim with low fat content
– Deep, beefy taste
– Best when marinated and grilled quickly at high temperatures
– Should be sliced thinly against the grain for optimal tenderness
—
### What Constitutes Chimichurri Sauce?
Chimichurri is an eye-catching, uncooked sauce that hails from Argentina and Uruguay. Typically, it’s crafted with fresh parsley, garlic, olive oil, vinegar, and red pepper flakes, although some variations may introduce cilantro, oregano, or lemon juice. This zesty sauce is traditionally paired with grilled meats and is celebrated for its vibrant, tangy qualities that enhance the richness of beef.
**Fundamental Ingredients for Chimichurri:**
– Fresh parsley (and optional cilantro)
– Garlic
– Red wine vinegar or lemon juice
– Olive oil
– Red pepper flakes
– Salt and black pepper
—
### Crafting Grilled Flank Steak with Chimichurri
**Ingredients:**
*For the Steak:*
– 1.5 to 2 pounds of flank steak
– Salt and pepper to preference
– Optional marinade (olive oil, garlic, lime juice, soy sauce)
*For the Chimichurri Sauce:*
– 1 cup fresh parsley, finely chopped
– 1/2 cup fresh cilantro (optional)
– 4 cloves garlic, minced
– 2 tablespoons red wine vinegar
– 1/2 cup extra virgin olive oil
– 1 teaspoon red pepper flakes
– Salt and pepper to taste
**Directions:**
1. **Marinate the Steak (Optional):**
– Mix olive oil, garlic, lime juice, and soy sauce in a bowl.
– Place the flank steak in a resealable bag or shallow dish and pour the marinade over it.
– Allow it to marinate in the refrigerator for a minimum of 1 hour, or up to 8 hours.
2. **Prepare the Chimichurri Sauce:**
– In a mixing bowl, combine parsley, cilantro (if using), garlic, vinegar, red pepper flakes, salt, and pepper.
– Gradually whisk in the olive oil until well integrated.
– Let the sauce sit at room temperature for at least 15 minutes to let the flavors develop.
3. **Grill the Steak:**
– Preheat your grill to high temperatures.
– Take the steak out of the marinade and pat it dry. Season with salt and pepper.
– Grill the steak for approximately 4–5 minutes per side for medium-rare, depending on its thickness.
– Use a meat thermometer to ensure proper doneness (130–135°F for medium-rare).
– Allow the steak to rest for 5–10 minutes prior to slicing.
4. **Serve:**
– Cut the steak thinly against the grain.
– Generously drizzle chimichurri sauce over the top.
– Accompany with grilled vegetables, roasted potatoes, or a refreshing salad.
—
### Success Tips
– **Avoid overcooking the steak.** Flank steak is best when served medium-rare to medium. Overcooking can lead to toughness.
– **Rest before slicing.** Resting the steak allows juices to redistribute, keeping the meat succulent.
– **Slice against the grain.** This technique shortens muscle fibers, enhancing tenderness.
– **Opt for fresh herbs.** Chimichurri shines with the freshness of parsley and garlic, so steer clear of dried alternatives.
—
### Variations and Side Suggestions
– **Chimichurri Modifications:** Consider adding lemon zest, shallots, or a hint of cumin for an interesting variation.
– **Accompaniments:** Pair with grilled corn, chimichurri rice, or crusty bread to sopping up the sauce.
– **Wine Recommendations:** A robust red wine like Malbec or Cabernet Sauvignon pairs well with the steak’s richness and the chimichurri’s acidity.
—
### In Summary
Grilled flank steak