Last weekend was the first nice weekend of spring … and like everyone else, we totally had the BBQ bug. So we went to our favorite grocery store (Stew Leonard’s) and stocked up on some key BBQ items. We were about to reach for the skirt steak when the flank steak caught our eye, so we decided to wing it! I had never cooked flank steak before, but how hard could it be??
Needless to say, I’m so glad we tried it! We were loved the way this recipe came out … we’ll certainly be making it again! We even got fancy and made some chimichurri sauce to go with it.
Chimichurri is an Argentinean green sauce used with grilled meats. The origin of the name is unclear. But hey… who cares!? It’s yummy! It’s usually made with parsley & oregano, but we replaced oregano with some cilantro to put our own spin on it.
- 1 pound flank steak
- Kosher salt
- Fresh ground pepper
- 1 cup fresh (flat-leaf) parsley leaves, tightly packed
- 2 Tbsp. fresh cilantro leaves, tightly packed
- 3 cloves of garlic, finely chopped
- 2 Tbsp. red or white wine vinegar
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- ½ tsp red pepper flakes
- ½ cup good-quality olive oil
Preheat the grill to about 500 degrees F.
Wash and dry the parsley & cilantro. Pull the leaves off the stems and chop finely.
Put the chopped herbs in a bowl with the olive oil, salt, pepper, crushed red pepper, chopped garlic, and red wine vinegar. Mix and set aside.
Wash & pat dry the meat. Season each side with Kosher salt and fresh ground pepper. Grill on a grill that’s at least 500 degrees for about 4 minutes a side for a medium steak. It will also depend on how thin the flank steak – if it’s really thin, grill it for more like 3 minutes a side.
Let the meat sit for at least 5 minutes, covered.
Top with chimichurri and enjoy!!