Flank steak can be absolutely delicious and worthy of rave reviews. Sure, the classic steak cuts are easier to throw on the grill and to pan sear in no time, but with a little patience and some proper preparation, flank steak can be crowd pleasing with a tender juiciness that’s bursting with flavor. I can’t say enough good things about a well marinated and flavored flank steak. It’s a great way to feed everyone on a budget, or if you’re just trying to get some different flavors going for dinner.
This recipe is packed with flavor and is a great main to cozy up with my Caprese Pasta Salad. Or serve it with rice and some soft flour tortilla shells. Be prepared, my chimichurri sauce is going to put you in vacation mode as you pair it with each bite of steak. I can’t wait for you to enjoy the way these amazing flavors come together. I love it so much, I decided to prepare two steaks this last time so I could plan on having left overs.
Is your mouth watering yet? Let’s get to it.
Prep/Cook Time: 10-15 mins prep steaks and marinade; 4-6 hour marinade time; 10 mins chimichurri sauce; 10-12 mins grill time; 5-10 mins of rest the meat before serving
Author: Mindi Cunningham | sweet basil & lemon
1/2lb – 2 lb flank steak
Salt for seasoning
1/2 cup olive oil
1 Tbsp white wine vinegar
2/3 cup lite soy sauce
1 tsp sesame oil
1 Tbsp minced garlic
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1/4 cup brown sugar packed
1/2 tsp black pepper
1/2 cup olive oil
1/4 cup rice wine vinegar
1 Tbsp minced garlic
2 tsp sesame oil
1 tsp salt
1/4 tsp crushed pepper flakes
1/2 shallot minced
1 tsp sugar
1 tsp soy sauce
1 Tbsp water
3 Tbsp fresh chopped cilantro
4 Tbsp fresh chopped parsley
In preparing the steak, use a meat mallet to tenderize both sides of the steak. Then generously salt the meat. Don’t go overboard with the salt, but be deliberate in your seasoning because this will help to not only add flavor, but to tenderize the meat which is a critical step out of the gate. Set meat aside once salted.
Now let’s prepare the marinade. Combine all the marinade ingredients together and whisk well. Take a freezer-sized plastic bag and place the steak inside, then pour the marinade into the bag, covering the meat thoroughly. Set the meat in the refrigerator for a minimum of 4 hours. I like to start this process in the morning and cook the steak for dinner, so it has plenty of time to soak up all that great flavor.
While the steak is hanging out, make the chimichurri sauce. This too, is best done earlier so the flavors have a longer time to marinade together and get really cozy. Combine the chimichurri ingredients together into a small bowl or appropriately sized liquid measuring cup. Whisk thoroughly and set into fridge.
Now, enjoy your day and come back in about 4 hours or so.
Okay, time to prepare the steak. Let’s remove the steak from the fridge about 20-30 minutes before the grill is nice and hot, about 450 degrees. We want the steak to rest and come up to room temperature before transitioning to the grill. Go ahead and remove the chimichurri sauce and let that bring up to room temp also.
When the grill is nice and hot, place the steak on the grill. Prepare to smell the enticing aroma when the marinaded steak meets the smokiness of the grill. Yum! Alright back on track here, we need to keep an eye on cooking time. So depending on thickness, I give each side about 4-5 minutes to cook. I also use a digital thermometer to check the temperature of the meat. When the temp is about 125 – 130 degrees, I remove the steak from the grill and let it rest for about 5-10 minutes, covered with foil at room temperature. Remember, as the steak is resting, it will finish cooking. You don’t want to wait to remove the steak at a temperature above 135 or you may end up with a more medium and well cooked steak. This is not ideal for flank steak, especially given this cut tends to be tougher out of the gate. Medium rare is the optimal prep for flank steak. You want it showing a nice deep pink center when you eventually cut into it.
When the steak has finished resting, it’s time to slice the steak. Another important tip, using a very sharp meat knife, cut the steak against the grain into thin strips. Drizzle the chimichurri sauce across the slices and plate for serving. I enjoy an extra helping of chimichurri sauce on the side for dipping. It’s addictive! Now grab a glass of red wine, a basil mojito or a margarita, and enjoy this fabulous flank steak. Your taste buds are in for a treat!
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