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Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce: Juicy Summer Delight

Flank Steak with Chimichurri Sauce is a quick and flavorful dish perfect for summer cookouts.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 10 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 pound Flank Steak A lean cut perfect for marinating.
  • 1/4 cup Low Sodium Soy Sauce Provides savory umami flavor.
  • 1/4 cup Olive Oil Adds moisture and richness.
  • 8 cloves Garlic Fresh garlic enhances the marinade's flavor.
  • 2 tablespoons Low Sodium Worcestershire Sauce Infuses the marinade with depth.
  • 2 tablespoons Honey Adds sweetness that caramelizes beautifully.
  • 1 each Lemon Zested and juiced for acidity.
  • 1 tablespoon Fresh Oregano A classic herb pairing with beef.
  • 2 teaspoons Red Pepper Flakes Adds a lovely heat.
For the Chimichurri
  • 1 cup Basil Chopped, adds a fresh note.
  • 1/4 cup Cilantro Chopped, introduces brightness.
  • 3 cloves Garlic for Chimichurri Minced for extra flavor.
  • 1/3 cup Olive Oil for Chimichurri Acts as the base of the sauce.
  • 1/4 cup Red Wine Vinegar Balances flavors.
  • 1 tablespoon Lemon Juice Enhances freshness.
  • 1 each Fresno Chile Chopped, adds spice.
  • pinch Kosher Salt To taste.

Equipment

  • Grill
  • Mixing Bowl
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Begin by using a fork to puncture the flank steak, allowing the marinade to penetrate deeply for optimal flavor.
  2. In a bowl, whisk together soy sauce, olive oil, Worcestershire sauce, honey, minced garlic, lemon juice, lemon zest, oregano, and red pepper flakes.
  3. Place the steak in the marinade, ensuring it's completely covered and refrigerate for 2 to 24 hours, flipping halfway if needed.
  4. While the steak marinates, prepare the chimichurri by mixing together basil, cilantro, minced garlic, olive oil, red wine vinegar, lemon juice, Fresno chile, and salt in a bowl.
  5. Let chimichurri sit for at least 15 minutes to allow flavors to meld.
  6. Preheat your grill to medium-high heat and grill the marinated flank steak for about 12 minutes, rotating halfway through cooking.
  7. Remove the steak and rest for 10 minutes, then slice against the grain into thin strips.
  8. Serve by drizzling chimichurri over the sliced steak.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 8gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 5mgCalcium: 20mgIron: 3mg

Notes

This dish is ideal for summer cookouts and pairs well with grilled vegetables and salads.

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