Grilled Flank Steak with Chimichurri Sauce a Flavor Fiesta
Recipe Introduction
Fancy firing up the barbie? Let's talk grilled beef flank steak ! Seriously, have you ever had a steak that just melts in your mouth? This recipe nails it.
Quick Hook
Are you bored of the same old steak dinners? This juicy and tender grilled beef flank steak will knock your socks off. The chimichurri sauce? Oh my gosh, it's a game changer.
Brief Overview
Flank steak, originating from Argentina, is all about flavour. This recipe is medium difficulty. Marinating overnight is key, and the total time commitment is around 2 hours 28 minutes.
This recipe serves 4 to 6.
Main Benefits
It's packed with protein, making it a winner for a post workout meal. It's perfect for summer BBQs and is easily one of the best Steak Dishes For Dinner you can create.
What makes this recipe special? That vibrant chimichurri! Honestly, this steak is next level.
Craving that Perfect Flank Steak Grill?
Okay, so grilled beef flank steak sounds a bit cheffy, right? I promise it's not. You know I would never try to trick you! It is so easy and delicious.
This recipe starts with a killer marinade. Flank Steak Marinade Overnight is going to be your secret weapon, just a pro tip for the best taste.
The marinade? Olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, garlic, Dijon, smoked paprika, and a wee kick of red pepper flakes.
Let it sit on the steak for at least 2 hours, or better yet, overnight. Trust me on this one.
The chimichurri is just as simple! Parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper.
I like to let it sit for a bit so all the flavours get to know each other.
Don't forget: How to Grill Flank Steak properly is all about using a meat thermometer! You need to aim for 130- 135° F (54- 57° C) for medium rare.
Rest it for ten minutes before slicing and be sure to slice against the grain . Top with the chimichurri and serve.
The Grilled Flank Steak Temperature is super important to not have a chewy piece of meat.
Enjoy!
Ingredients & Equipment: The Secret Sauce to Awesome Grilled Beef Flank Steak
Right then, let's talk ingredients. Getting the right stuff is half the battle! Honestly, with recipes for flank steak dinners , it's all about that flavour. Don't skimp!
Main Ingredients: Level Up Your Steak Dishes For Dinner
- Olive oil: 1/4 cup (60 ml) . Go for extra virgin; it makes a difference!
- Soy sauce: 1/4 cup (60 ml) . Low sodium is good if you're watching the salt.
- Worcestershire sauce: 1/4 cup (60 ml) . The magic ingredient.
- Balsamic vinegar: 2 tablespoons (30 ml) . Adds a touch of sweetness and tang.
- Garlic: 2 cloves , minced. Fresh is best, yeah?
- Dijon mustard: 1 tablespoon (15 ml) . Adds a little kick.
- Smoked paprika: 1 teaspoon (5 ml) . Makes it taste like a BBQ dream.
- Black pepper: 1/2 teaspoon (2.5 ml) . Freshly ground, naturally.
- Red pepper flakes: 1/4 teaspoon (1.25 ml) (optional). For a bit of heat.
- Flank steak: 1 (1.5-2 pound) flank steak (680-900g) . Look for a good marbling of fat. That means flavour!
For the flank steak itself, marbling is key. If you can find one that is grass fed is a great choice for your grilled beef flank steak .
Remember what they say: You get what you pay for!
Seasoning Notes: Flank Marinade Recipes & Beyond
Honestly, this marinade is liquid gold. The soy sauce, Worcestershire, balsamic vinegar, garlic, Dijon mustard, smoked paprika, black pepper, and red pepper flakes combo? Chef's kiss! Feel free to play around.
A little squirt of lemon juice, or some fresh herbs, never hurt anyone.
Spice combinations are what turns a simple steak into a chimichurri steak recipe sensation. Experiment!
Equipment Needed: Keep It Simple, Stupid!
- Grill: Gas or charcoal, whatever floats your boat.
- Meat thermometer: Absolutely essential! You want 130- 135° F (54- 57° C) for medium rare, trust me.
- Ziplock bag or shallow dish: For marinating, obvs.
- Mixing bowls: For the marinade and chimichurri.
- Cutting board: To avoid chopping on your counter!
- Sharp knife: Important to slice against the grain after grilling
Don't have a fancy grill? No worries! A grill pan on your hob will do in a pinch. Just make sure it's nice and hot.
The meat thermometer is the non-negotiable, as its helps to get the Grilled Flank Steak Temperature you desire. How to Grill Flank Steak perfectly is by knowing when its done.
And to be fair, the best way to cook flank steak involves hitting the correct temperature.
Grilled Beef Flank Steak: Your New BBQ Hero
Honestly, who doesn't love a good steak? And grilled beef flank steak is a winner. It's flavorful, relatively inexpensive, and cooks up quick.
This recipe is my go-to for summer barbecues, and I'm chuffed to share it with you. Ever wonder What To Make With Beef Flank Steak? Wonder no more.
Prep Power: Mise en Place and More!
First things first: Get your stuff together. That's your mise en place , darling. Combine 1/4 cup (60 ml) olive oil , 1/4 cup (60 ml) soy sauce , 1/4 cup (60 ml) Worcestershire sauce , 2 tablespoons (30 ml) balsamic vinegar , 2 cloves minced garlic , 1 tablespoon (15 ml) Dijon mustard , 1 teaspoon (5 ml) smoked paprika , 1/2 teaspoon (2.
5 ml) black pepper , and a pinch of red pepper flakes into a bowl. Whisk it all together!
Now, place your 1.5-2 pound flank steak in a big ziplock bag and pour the marinade over it. Seal it up and chuck it in the fridge.
Ideally, you want this to marinate overnight, but at least two hours will do. This helps create flavour, and for some Flank Marinade Recipes , this is a key step! Flip it every so often.
Next, tackle the chimichurri. It's proper simple! Mix 1 cup chopped fresh parsley , 1/4 cup chopped fresh oregano , 2 cloves minced garlic , 1/4 cup red wine vinegar , 1/2 cup olive oil , a pinch of red pepper flakes, and salt and pepper to taste in a bowl.
Let it sit while the steak does its thing; the longer it sits, the better it tastes.
Grilling Time: Turning Up the Heat
Alright, let's get cooking.
- Preheat your grill to medium high heat. Clean the grates. A hot grill means a proper sear.
- Take the steak out of the marinade. Chuck the marinade, you don’t need it now.
- Slap the steak on the grill.
- Cook for about 4- 6 minutes per side for medium rare. For medium, cook a bit longer. Use a meat thermometer. You want an internal temperature of 130- 135° F/54- 57° C for medium rare. This is essential Grilled Flank Steak Temperature information.
- Take the steak off the grill. Let it rest for 10 minutes before slicing. This is key .
- Slice the steak thinly against the grain. This bit is important! Cut perpendicular to the muscle fibers.
- Top with chimichurri sauce and serve immediately. Now that's what i call a dish.
Pro Tips: Steakhouse Secrets
- Don't overcook the steak! Flank steak is best served medium rare to medium. Overcooked, it's tougher than old boots.
- Slice against the grain. Can’t stress this enough! It makes all the difference between tough and tender.
- Got leftovers? Amazing! What To Make With Beef Flank Steak is infinite! Slice it up and chuck it into fajitas, tacos, or a banging steak salad.
Enjoy your grilled beef flank steak ! This is the Best Way to Cook Flank Steak , you won't regret it. It's a guaranteed crowd pleaser.
Recipe Notes for Your Perfect Grilled Beef Flank Steak
Alright, so you're about to make some seriously good grilled beef flank steak . This isn't just any steak; we're talking about a flavour explosion.
Before you dive in, let's chat about a few things to make sure it's chef's kiss perfect.
Plating Like a Pro and More
Okay, presentation matters, right? Don't just slap that grilled beef flank steak on a plate. Slice it up nice and thin against the grain.
Fan it out a bit. Boom! Instant restaurant vibes. As for sides? Grilled corn on the cob with chili lime butter is amazing.
Roasted sweet potatoes with rosemary? Yes, please! A simple salad works too. And to drink? A cold beer or a glass of Malbec will do the trick.
Storage Secrets to Keep it Fresh
Got leftovers? Lucky you! Pop that steak in an airtight container and it'll be good in the fridge for up to 3 days.
Want to freeze it? Slice it first, then wrap it tightly in cling film and then foil. It'll keep for about 2-3 months.
To reheat, thaw it overnight in the fridge, then gently warm it in a pan with a little bit of butter or olive oil.
Don't overcook it! That's crucial.
Flank It Up: Dietary Twists
Want to make it gluten-free? No problem! Swap out the soy sauce for coconut aminos in the marinade. Vegetarian friend joining? No worries! Offer a hearty plate of grilled vegetables, or a halloumi option!
Nutrition Breakdown (Simplified!)
So, roughly speaking, each serving of this chimichurri steak recipe is about 450 calories. You're getting around 45 grams of protein, 30 grams of fat, and 5 grams of carbs.
It's also got around 700mg of sodium. Remember, these are just estimates, you know?
My Flank Steak Adventures and Encouragement
Honestly, the first time I tried how to grill flank steak , I totally overcooked it. It was like shoe leather, you know? But hey, we live and learn, right? Now, I always use a meat thermometer to ensure it’s cooked to perfection.
I like mine medium rare . So, don't be afraid to experiment. And most importantly, have fun and make some amazing flank steak dishes for dinner .
Frequently Asked Questions
How long should I marinate my grilled beef flank steak for the best flavour?
Ideally, you should marinate your flank steak for at least 2 hours, but overnight is even better! Think of it like brewing a good cuppa the longer it steeps, the stronger the flavour. Just be sure not to go beyond 24 hours, or the marinade might start to break down the steak's fibers too much.
What's the best way to ensure my grilled beef flank steak is tender?
Tenderizing flank steak is all about the prep and the cut. Marinating helps break down the tough fibers, and remember to slice against the grain after grilling. This shortens those fibers, making each bite much easier to chew.
Resting the steak for 10 minutes before slicing is also crucial for retaining those delicious juices!
What temperature should I grill my beef flank steak to?
Aim for medium high heat on your grill, about 375-450°F (190-230°C). Cook the flank steak for 4-6 minutes per side for medium rare (130-135°F/54-57°C internal temperature). Use a meat thermometer to check the internal temperature, as every grill is a bit different!
Remember, you can always cook it longer if needed, but you can't uncook it.
Can I store leftover grilled beef flank steak? And what's the best way to reheat it?
Absolutely! Store leftover flank steak in an airtight container in the fridge for up to 3-4 days. Reheating can be tricky, as it's easy to dry it out. The best way to reheat is to slice it thinly and gently warm it in a pan with a little bit of beef broth or the chimichurri sauce.
You can also try microwaving it on low power in short bursts, checking frequently to prevent overcooking.
Is there anything I can substitute if I don't have all the ingredients for the grilled beef flank steak marinade or chimichurri?
Absolutely, a bit of kitchen improvisation is always welcome! If you're missing balsamic vinegar, red wine vinegar will do the trick. For the chimichurri, feel free to swap out the parsley for cilantro if that's what you've got. And if you're avoiding soy sauce, coconut aminos are a great gluten-free substitute.
Just remember that the flavour profile will be slightly different.
Grilled Flank Steak With Chimichurri Sauce A Fla
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 |
|---|---|
| Fat | 30g |
| Fiber | 1g |
