My contribution to this month’s Progressive Eats is Flank Steak with Chimichurri Sauce, a celebration of fresh herbs! The sauce is bright and delicious, especially when paired with grilled meats.
Chimichurri likely originated in South America and is most commonly associated with Argentinian cuisine. It can be served with many different foods such omelets, vegetables, seafood, and various varieties of grilled meats. In America is it often spooned over flank steak, a less expensive but very tasty cut of beef. Just be sure to cook it medium-rare or it will get too tough!
There is something about the combination of beef and fresh herbs that can’t be beat. Each enhances the other giving you complete satisfaction in every single bite. But folks, this is definitely not a first date dish – unless you want garlicky breath all night long! LOL
The beauty of Chimichurri is that you can make it with any combination of herbs you like or have on hand. And this sauce is a fantastic way to use your prolifically growing plants in the garden!
This time I used a combination of thyme, rosemary, parsley, and oregano, garlic, shallots, and a touch of red pepper flakes for just a little heat. The herbs are combined with oil, freshly squeezed lemon juice, and a little vinegar – my favorite is champagne vinegar – adding fresh and acidic notes to wake up your taste buds. When this hits the hot steak, magic happens!
I hope you give this beautiful Flank Steak with Chimichurri Sauce a try this summer when we have ideal grilling weather. The freshness of the herbs is the perfect accompaniment to the smoky goodness of grilled meats!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features all dishes that include our favorite herbs! We’ve got a great mix from a cocktail to dessert; all recipes showing just how versatile these garden favorites can be! Hosting this month is Laura from Mother Would Know. See the links below for more inspiration and great recipes as you travel from blog to blog enjoying our progressive dinner!
Did you enjoy this recipe? Leave a star rating and let me know in the comments, I love hearing from you!
Ingredients needed for Grilled Flank Steak with Chimichurri Sauce:
- Flank steak, olive oil, salt, pepper, parsley, rosemary, garlic, shallots
- Thyme, oregano, lemon zest and juice, red pepper flakes, vinegar
One way to make flank steak more tender is to make shallow cuts on one side, running opposite the grain. To do this, find the lines on the meat (the grain) and cut perpendicular to those lines. Then make another set of shallow cuts to create a diamond pattern on the steak. This allows the marinade to penetrate more deeply and the meat to cook more quickly. It also makes the steak more tender to eat.
How to make Grilled Flank Steak with Chimichurri Sauce:
- Marinate the Flank Steak: Pat steak dry and use a sharp knife to cut shallow slits in a diamond pattern over one side of the meat. Place in a large container or on a baking sheet and brush both sides with olive oil and sprinkle with salt and pepper. Cover and refrigerate 3 hours or up to overnight. Let rest at room temperature about 1 hour before cooking.
- Make the Chimichurri Sauce: In a food processor or blender, combine the oil with the parsley and rosemary, pulsing several times until fairly well chopped. Add the garlic and shallots, pulsing until finely minced. Add remaining sauce ingredients except the lemon juice and vinegar, pulsing a couple of times until combined. You want the mixture fairly chunky like a pesto sauce.
- Transfer to an airtight container and refrigerate about an hour or two to blend the flavors. Return to room temperature and stir in the vinegar and lemon juice just before cooking the meat. Taste and adjust seasonings if needed.
- Cook the Steak: Prepare your grill with a medium-hot fire or preheat on High for 15 minutes then reduce to medium-high. Pat the excess marinade off the meat and place on the hot grates. Cook without moving for about 4 minutes to get solid grill marks. Lift one end and if it releases easily, flip over and cook the second side about 6 minutes or until medium-rare, about 120°F (49°C). Remove from the heat, tent with a sheet of foil, and let rest about 10 minutes.
- To Serve: Use a very sharp knife to cut across the grain into thin slices. Divide the meat between the serving plates and top each with a spoonful of the chimichurri sauce. Serve, passing additional sauce at the table.
Be sure to cook flank steak to just medium-rare or it will get too tough!
Recommended Tools (affiliate links; no extra cost to you):
- Measuring spoons
- Chef’s knife
- Paring knife
- Cutting board
- Food processor or blender
- Baking sheet or large container with a lid
- Charcoal grill or Gas grill
The sauce and meat are naturally gluten-free!
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
- 1 (2 to 3 lb; 1 to 1.4 kg) flank steak
- 2 tbsp olive oil
- Fine sea salt and freshly ground black pepper, to taste
- 3/4 to 1 cup (150 to 200g) extra-virgin olive oil
- 2 handfuls of parsley leaves (no stems!)
- 2 sprigs fresh rosemary leaves (no stems!)
- 3 cloves garlic, peeled and chopped
- 2 medium shallots, peeled and chopped
- 1 tbsp packed fresh thyme leaves
- 1 tbsp dried oregano leaves
- Grated zest of 1 lemon
- 3/4 tsp kosher or fine sea salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
- 1/2 tsp dried red pepper flakes, optional
- 1 tbsp freshly squeezed lemon juice, or more to taste
- 1 tbsp champagne vinegar
- Marinate the Flank Steak: Set the flank steak on a cutting board, pat dry on both sides with paper towels, and use a very sharp knife to cut shallow slits against the grain and then crosswise in a diamond pattern over the top of one side of the steak.
- Place in a large container, large enough to hold the steak in a flat layer. Brush both sides with the olive oil and season generously with salt and pepper. Cover and refrigerate about 3 hours and up to overnight. Remove from the refrigerator about an hour before cooking to take the chill off the steak.
- Make the Chimichurri Sauce: Combine the oil with the parsley and rosemary in the bowl of your food processor or blender, and blend them together. (These are the toughest of the herbs and benefit from more time in the processor.) Add the garlic and shallots, pulsing until they are finely minced. Add the remaining sauce ingredients except the lemon juice and vinegar pulsing a couple of times, just until combined. You don't want the mixture completely puréed; it should be more like a chunky pesto sauce.
- Transfer to an airtight container and store in the refrigerator (without the lemon or vinegar!). Let it rest about an hour or two to give the flavors time to meld. The sauce will hold to this point in the refrigerator for about a week or freeze up to 1 month. Return to room temperature and stir the vinegar and lemon juice into the herb mixture just before cooking and slicing the meat. Taste and adjust seasonings if needed.
- Cook the Steak: Prepare a hot charcoal fire in your charcoal BBQ or preheat your gas grill over High for 15 minutes then reduce the heat to medium-high. (Alternately, use a grill pan on the stove or your oven broiler.)
- Remove the steak from the marinade and pat off excess oil to avoid flare ups. Place the steak on the hot grates, leaving it without moving for about 4 minutes to get solid grill marks. Lift up one end and if it releases easily, flip and cook the second side for about 6 minutes (less for thin cuts) or until medium-rare. If it sticks to the grill, leave it alone for another minute or so and try again. Once it is seared it will release easily.
- Remove from the heat, tent loosely with foil, and let rest for about 10 minutes before slicing.
- To Serve: Using a very sharp carving knife, cut against the grain into thin slices. Divide the sliced steak between the 4 serving plates, topping each with a heaping spoon of the sauce. Serve, passing additional sauce at the table.
Recipe found at www.theheritagecook.com
The sauce and meat are naturally gluten-free! All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Amount Per Serving: Calories: 285Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 54mgSodium: 705mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 16g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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See the links below for more ways to use fresh herbs and great recipes as you travel from blog to blog enjoying our virtual progressive dinner!
Summer Herbs Every Which Way
- Lemon Rosemary Shrub Cocktail from Mother Would Know
- Rosemary Potato Chips with Herb Aioli from The Red Head Baker
- Mayo-Free Chicken Salad Sandwiches with Lemon and Herbs from Healthy Delicious
- Grilled Flank Steak with Chimichurri Sauce (Gluten-Free) from The Heritage Cook (you are here)
- Mexican Chopped Salad with Cilantro Vinaigrette from That Skinny Chick Can Bake
- Mexican Green Goddess Pasta Salad from Pastry Chef Online
- Rosemary Lemon Shortbread Cookies from Creative Culinary
Create a New Tradition Today!