Sizzling Steak & zesty Chimichurri: A 5-Ingredient Dinner

Introduction

Transform humble flank steak into a restaurant-worthy meal with this surprisingly simple recipe! Grilled to perfection and topped with a vibrant, herbaceous chimichurri sauce, this dish is ready in under 30 minutes and requires minimal cleanup. Get ready to impress your friends and family with a healthy and delicious dinner that tastes like you spent hours in the kitchen.

Why This Works

This recipe works because it perfectly balances bold flavors with ease of preparation. The lean flank steak grills beautifully, resulting in a tender and flavorful main course. The chimichurri sauce, a vibrant blend of fresh herbs and spices, adds a burst of freshness and complexity that elevates the steak to another level. The ingredients are readily available, making this a perfect weeknight meal.

Key Ingredients

🥩 1.5 lbs flank steak
🌿 1 cup packed fresh parsley leaves
🌿 ½ cup packed fresh cilantro leaves
🧄 2 cloves garlic, minced
🌶️ 1-2 red jalapeños, seeded and minced (adjust to your spice preference)
🍋 1/4 cup fresh lime juice
🍋 2 tablespoons red wine vinegar
🧂 1 teaspoon sea salt
🧂 ½ teaspoon black pepper
💧 ¼ cup olive oil

Instructions

1️⃣ Prepare the Steak: Pat the flank steak dry with paper towels. Season generously on both sides with salt and pepper.

2️⃣ Make the Chimichurri Sauce: In a medium bowl, combine the parsley, cilantro, garlic, jalapeños, lime juice, red wine vinegar, salt, pepper, and olive oil. Mix well and set aside. Let the flavors meld for at least 15 minutes for a more robust flavor.

3️⃣ Grill the Steak: Preheat your grill to medium-high heat. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to ensure the steak reaches your preferred internal temperature (130-135°F for medium-rare).

4️⃣ Rest and Serve: Remove the steak from the grill and let it rest for 5-7 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender steak. Slice the steak thinly and serve immediately, topped generously with the chimichurri sauce.

Handy Tips

• For a smoky flavor, add a few chunks of wood to your charcoal grill.
• If you don’t have fresh herbs, you can substitute with 1 tablespoon of dried herbs, but the flavor will be less intense.
• Don’t overcook the steak! Overcooked flank steak will be tough. Use a meat thermometer to ensure it reaches your desired doneness.
• Adjust the amount of jalapeño to control the spiciness of the chimichurri sauce.

Heat Control

Grilling the steak over medium-high heat ensures a nice sear on the outside while keeping the inside tender. Monitor the steak’s color – it should be nicely browned on each side. Use a meat thermometer to check the internal temperature for accuracy, ensuring it doesn’t overcook.

Crunch Factor

This recipe focuses on the tender steak and the fresh, vibrant chimichurri sauce. There isn’t a “crunch” element in the traditional sense, but the slightly coarse texture of the herbs in the chimichurri adds a pleasant textural contrast to the tender steak.

Pro Kitchen Tricks

• Marinate the steak for 30 minutes to an hour before grilling for enhanced flavor.
• To make cleanup easier, line your grill grates with foil.
• For extra flavor, add a tablespoon of Worcestershire sauce to the chimichurri.
• Prepare the chimichurri sauce ahead of time – the flavors will deepen as it sits.

Storage Tips

Store leftover steak and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a pan or microwave. The chimichurri sauce can be enjoyed cold or at room temperature.

Gift Packaging Ideas

This makes a fantastic gift! Package the chimichurri sauce in a small jar tied with a ribbon. Include a recipe card with instructions for grilling the steak. You can also include a small bag of gourmet sea salt or peppercorns for a more luxurious touch.

Flavor Variations

🌟 Add a teaspoon of smoked paprika to the chimichurri for a smoky twist.
🌟 Incorporate a tablespoon of chopped fresh oregano or thyme into the chimichurri for a different herbal profile.
🌟 Add a tablespoon of capers to the chimichurri for a briny, Mediterranean flair.
🌟 For a sweeter chimichurri, add a teaspoon of honey or maple syrup.

Troubleshooting

• Tough Steak: If the steak is tough, it was likely overcooked. Next time, use a meat thermometer and grill for less time. Slicing against the grain is crucial for tenderness.
• Bland Chimichurri: If the chimichurri lacks flavor, add more lime juice, vinegar, or herbs. Let it sit for longer to allow the flavors to meld.
• Burnt Steak: Reduce the heat on your grill or move the steak to a cooler area.

FAQ

• Can I use a different cut of steak? While flank steak is ideal, you can use sirloin or skirt steak. Adjust grilling time accordingly.
• Can I make the chimichurri sauce ahead of time? Yes, it’s even better if you do! The flavors will meld overnight.
• How do I scale the recipe? Simply multiply the ingredient quantities proportionally to serve more people.
• Is this recipe gluten-free and dairy-free? Yes, this recipe is naturally gluten-free and dairy-free.
• How long does the chimichurri sauce last? Stored properly in the refrigerator, the chimichurri sauce will last for up to a week.

Conclusion

This Grilled Flank Steak with Chimichurri Sauce is a guaranteed crowd-pleaser! Experiment with different flavor variations, and don’t be afraid to get creative. Share this recipe with your friends and family, and enjoy the delicious results!