Flank Steak with Herb Chimichurri
1 lb flank steak
2 tbsp olive oil
Salt and pepper to taste
4 cup fresh cilantro, chopped
1 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped
2 cloves garlic, minced
1 tbsp red wine vinegar
1/4 cup olive oil
Salt and pepper to taste
To prepare the flank steak, begin by preheating your grill to medium-high heat. Coat the steak with olive oil and season generously with salt and pepper. Grill the steak for approximately 4-5 minutes on each side, aiming for a medium-rare finish. Once grilled, allow the steak to rest before slicing it thinly against the grain.
For the herb chimichurri, combine chopped parsley, cilantro, oregano, thyme, minced garlic, red wine vinegar, olive oil, salt, and pepper in a mixing bowl.
To serve, place the sliced flank steak on a plate and generously drizzle the herb chimichurri sauce over the top.
Grilling Flank Steak
Flank steak is all about heat and timing. Bring it to room temperature, pat it dry, and season generously with salt, pepper, and a brush of olive oil. Lay it across a hot grill—high heat is key—and sear each side just long enough to build a deep char while keeping the center rare to medium-rare. Rest the steak at least 10 minutes before slicing, then cut thinly against the grain so every bite stays tender. Simple, fast, and perfect for soaking up marinades or sauces.
