Grilled Flank Steak with a Delicious Chimichurri Sauce
When we first moved to Philadelphia, we lived in Center City for a few months while looking for a house. The location was perfect for dining out, and I enjoyed one of my favorite meals at a restaurant called Fork.
This was when I was on my flank steak kick and ordering some flank or skirt steak everywhere I went. I’m thankful I am over that, but I still wanted to recreate the Grilled Chimichurri Skirt Steak I had at Fork.
Last night, some friends from Utah visited, and I needed to make a meal in a hurry with ingredients on hand. I pulled out a flank steak from the freezer and did a little research on Chimichurri Sauce.
Now, flank steak is not skirt steak, but they both come from the underside of the cow, are chewy in nature, and very flavorful, and the flank steak had to do.
From my research on Chimichurri Sauce, I needed garlic, parsley, olive oil, sherry wine vinegar, fresh oregano, fresh lemon juice, and salt & pepper. I didn’t have the sherry wine vinegar or fresh parsley.
What I did have was white wine vinegar, real Sherry, and a bunch of cilantro. Since I didn’t want to run to the store for all the necessary ingredients to make a classic Chimichurri Sauce, I adapted.
Results
A delicious meal, a new recipe, fuel economy. I used most of the sauce for a marinade and kept a portion aside for finishing the dish, but in Argentina, where this sauce originated, they serve it in bowls to top grilled foods, including meat, chicken, or vegetables.
The sauce has a tangy flavor, but what I like about it most is how fresh it is. Please try to use only fresh ingredients if you’re able to find them. It makes a difference with this recipe.
We served this dish with sautéed red potatoes, tomatoes, artichoke hearts and a mixed salad.
Flank Steak with Chimichurri Sauce Recipe
Ingredients
Adapted Chimichurri Sauce
- ¼ cup olive oil
- ⅔ cup white wine vinegar
- 3 tablespoons sherry
- ¾ cup fresh cilantro chopped
- 3 tablespoons fresh oregano chopped
- 3 tablespoon fresh lemon juice
- 6 cloves garlic chopped
- 1 flank steak 1½ - 1¾ pounds
- salt & freshly ground pepper to taste
Traditional Chimichurri Sauce
- ¼ cup olive oil
- ⅔ cup sherry vinegar
- ¾ cup fresh parsley chopped
- 3 tablespoons fresh oregano chopped
- 3 tablespoon fresh lemon juice
- 6 cloves garlic chopped
- 1 flank steak 1½ - 1¾ pounds
- salt & freshly ground pepper to taste
Instructions
- Not too much prep for this recipe. Chop the parsley, oregano and garlic. Get everything ready for the marinade and put it all together.
- You can make this in a bowl and add the meat to it but I made it in a bowl and marinated the meat in a large freezer zip lock bag. Either way, add the olive oil, vinegar, sherry, cilantro, oregano, lemon juice, garlic, and some salt in pepper into a bowl and stir it together.
- Remove about ⅓ of the mixture and reserve for adding at the end.
- Add the flank steak and the remaining mixture to a zip lock bag and refrigerate for several hours. About 3 hours would be great but 2 will do. Be sure to remove the steak from the refrigerator 20 -30 minutes before you start grilling. It's always better to grill meat at room temperature.
- Grill the meat directly over the heat. Depending on your grill and how you like your meat, cook for about 5 minutes per side turning the meat over only once. If the meat looks like it is cooking too fast and is starting to burn, just move it over to a cooler spot on the grill. I brushed a little of the marinade on the steak before turning over.
- Remove the steak from the grill, slice it across the grain into 2 inch wide pieces, plate it, and top it with the reserved Chimichurri sauce.
