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Grilled Flank Steak with Chimichurri

Grilled flank steak with chimichurri pairs medium-high grilled steak with a bright parsley, garlic, and red wine vinegar sauce. Rest the chimichurri while you prepare the grill, then slice the steak thinly across the grain and serve it with the sauce.
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Prep Time 10 minutes
Cook Time 14 minutes
Resting time 18 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Argentinian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the chimichurri
  • 1 cup fresh flat-leaf parsley finely chopped
  • 3 cloves garlic minced
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.25 tsp crushed red pepper flakes
  • 1.5 tsp kosher salt divided
  • 0.33 cup extra-virgin olive oil
For the steak
  • 1.5 lb flank steak
  • 1 tbsp olive oil
  • 0.5 tsp black pepper

Equipment

  • 1 Gas or charcoal grill
  • 1 instant-read thermometer

Method
 

Make the chimichurri
  1. In a small bowl, stir together the parsley, garlic, red wine vinegar, oregano, red pepper flakes and 1/2 teaspoon of the salt.
  2. Stir in the extra-virgin olive oil.
  3. Set the chimichurri aside at room temperature for at least 15 minutes while you prepare the grill.
Grill the steak
  1. Preheat a gas or charcoal grill to medium-high, about 450°F.
  2. Clean and oil the grates.
  3. Pat the steak dry.
  4. Rub the steak with the olive oil.
  5. Season the steak on both sides with the remaining 1 teaspoon salt and the black pepper.
  6. Grill the steak for 5 to 7 minutes per side, turning once, until the thickest part reaches 145°F on an instant-read thermometer.
  7. Transfer the steak to a cutting board and rest it for 3 minutes.
  8. Slice thinly across the grain and serve with the chimichurri.

Notes

For the most tender slices, cut thinly across the grain. Refrigerate leftovers for up to 3 days; freeze for up to 2 months.