Grilled Flank Steak with Chimichurri Sauce

Making grilled flank steak with chimichurri sauce is a wonderful way to kick off grilling season. 

Today's #SummerGrilling recipe has been sponsored by Hamilton Beach, BBQ Guys, and The Spice House, however, all opinions are my own. 

This grilled flank steak was so delicious. I rubbed it with a combination of spices, including smoked paprika, The Spice House Vulcan's Fire Salt, and freshly ground black pepper. I have been a huge fan, even before they were a sponsor of this event.

I visited their store on Wells Street in Chicago back in 2002 while visiting a friend who lived on the same street nearby and fell in love. Ever since, I have been a regular online customer and often give their gift boxes for Christmas gifts. My favorite thing they do is pack their boxes with cinnamon sticks and bay leaves as packing material. How cool is that?

Another cool tool I used was a Hamilton Beach indoor searing grill. While living in southern California affords me the opportunity to grill practically year round, I love the convenience of being able to quickly sear steaks, burgers, or veggies without having to fire up a charcoal grill or preheat a gas grill.

Plus, we actually have gotten a lot of rain here this year. The saying is we have four seasons... earthquake, flood, fire, and drought (and back in the day, riot).

I've owned a few indoor grills and grill pans, but this one is unique because it has a hood to capture the smoky flavor of the food while it is grilling.

Finally, I used the Weber iGrill mini grilling thermometer from BBQ Guys. It's so cool! I'm a huge fan of using an instant read thermometer when cooking meat (and breads too). This thermometer takes it to another level. You actually synch it to your phone via an app! The app tells you that your meat has reached the appropriate temperature.

This grilled flank steak with chimichurri sauce is smoky and delicious. Yes, chimichurri had a heyday a few years ago, but, just because it was a fad, doesn't mean it isn't wonderful. Liking something that is popular doesn't make you uncool. For example, I love Hootie and the Blowfish songs and I'm still cool, right?

This chimichurri sauce is a mixture of olive oil, parsley, cilantro, oregano, garlic, and red wine vinegar. The flavors in the sauce sound pretty simple, but combined, they are so delicious.

I always have some leftover parsley and cilantro from recipes I make. In the future, I'll be making chimichurri every time with any leftover herbs I have. It's freeze-able for using later.

This steak would be perfect with roasted fingerling potatoes. 

I'm a huge fan of flank steak. It's so underrated. Be sure to check out more Karen's Kitchen Stories flank steak recipes:

• Cornish Style Steak Pasties
• Coffee Rubbed Flank Steak
• Stir-fried Crispy Orange Beef
• Slow Cooker Korean-Style Beef Tacos
• Middle Eastern Steak and Potato Casserole
• Blueberry Chipotle Grilled Flank Steak

Grilled Flank Steak with Chimichurri Sauce Recipe

Yield: 2 servings

Author: Karen Kerr

ingredients:

• 1 teaspoon hot water
• 1/4 teaspoon dried oregano (preferably Mexican oregano)
• 3 tablespoons extra virgin olive oil
• 3 tablespoons minced fresh parsley
• 2 tablespoon minced fresh cilantro
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• Salt and pepper
• Sugar
• 1 pound flank steak
• 1 tablespoon smoked paprika
• 1/4 teaspoon Spice House Vulcan Fire Salt

instructions:

How to cook Grilled Flank Steak with Chimichurri Sauce Recipe

1. In a small bowl, combine the hot water and oregano in a medium bowl and let rest for 5 minutes. 
2. Add 2 tablespoons of olive oil, the parsley, cilantro, vinegar, garlic, 1/4 teaspoon salt, a pinch of pepper, a pinch of sugar, and whisk together. Set aside. 
3. Rub the flank steak with the remaining olive oil on both sides. 
4. Combine the paprika, the Vulcan salt, 1/8 teaspoon pepper, and 1/8 teaspoon sugar in a bowl and then rub all over the steak. 
5. Heat your grill on high and rub the grates with oil. 
6. Cook the steak about 4 minutes a side, until the interior reaches about 120 degrees F. 
7. Transfer the steak to a cutting board and tent with foil and let rest for 5 to 10 minutes. 
8. Thinly slice the flank steak against the grain and serve with the chimichurri sauce. 

https://www.karenskitchenstories.com/2019/05/grilled-flank-steak-with-chimichurri.html

Karen's Kitchen Stories

chimichurri, parsley, cilantro, steak

Main dish, steak, beef

Argentina

Created using The Recipes Generator

Recipe adapted from The Complete Cooking for Two cookbook from America's Test Kitchen