Grilled Flank Steak with Chimichurri

Ingredients

2 1/2 pound flank steak
1 tablespoon kosher salt
1 tablespoon cracked black pepper
3 tablespoons olive oil
1 teaspoon red pepper flakes (opt.)

CHIMICHURRI SAUCE

1/2 cup white onion, diced
1/3 cup red pepper, diced
4 cloves garlic, minced
1/3 cup fresh parsley, minced
2 tablespoons fresh thyme (or 1 tablespoon dried)
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon black pepper
1/3 cup olive oil
1/3 cup white wine vinegar

Directions

  • For chimichurri sauce, mince the onion, red pepper, garlic, and parsley. Stir together with spices and then stir in olive oil and vinegar.
  • Let chimichurri sit for at least 30 minutes at room temperature so the flavors can develop. You can make it a day in advance too.
  • For flank steak, rub both sides with olive oil and season well with kosher salt, black pepper, and red pepper flakes (optional).
  • Wrap the flank steak in plastic wrap or cover it and let it sit in the fridge for a few hours. This is optional, but it does help the seasoning penetrate the meat.
  • Take the flank steak out of the fridge 30 minutes before grilling so it can come to room temperature.
  • Preheat grill to high heat. If you're using charcoal, let the coals burn down until there is no flame, but they are still super-hot.
  • Add steak to grill and let it cook for around 7-8 minutes on the first side.
  • Flip the steak and let it cook for another 6-7 minutes on the second side for a medium rare steak. This time will vary a bit depending on the thickness of your steak and the hotness of your grill.
  • To be completely accurate, use a meat thermometer to monitor your internal temperature (135°F is medium rare)
  • You can also use the poke test to get a rough idea of doneness. Refer to my chart in the blog post for this recipe to see what to feel for.
  • When the steak has reached your desired level of doneness, remove it from the grill and let it rest for five minutes.
  • Slice steak against the grain of the meat into 1/4 inch slices.
  • Serve with chimichurri sauce.