21 November, 2015
Ultimate Grilled Flank Steak with Chimichurri Sauce
I originally made this about 6 months ago. It was absolutely delicious and I vowed I’d make it again… then promptly forgot about it. I rediscovered it last week after the girlfriend and I decided we’d eat in all week. As I went searching for ideas, I stumbled back over the base recipe in my Pinterest file and remembered how much I loved it. So I made it again. Absolutely awesome!
This was however, my first experience with chimichurri sauce. I’d heard of it, but was always skeptical. Maybe it’s because I just thought it sounded, (in my mind at least) a lot like chutney and I reasoned that it must also be like chutney, and for some reason, I likened chutney to lousy vegetable jam. I blame my upbringing. So, when I finally looked at a few chimichurri recipes, it dawned on me that, “Hey! This might not be so bad after all” and you know what? I loved it.
So what is chimichurri? Traditionally, it is a simple green sauce made with parsley, garlic, oregano, and white vinegar that originated from Rio De La Plata, Argentina. Now it sees use throughout South America much like ketchup is used by Americans. It is frighteningly simple to make and adds a nice kick of freshness to various meats. I’ve chosen to adjust mine a bit with some cilantro and fresh jalapeño (the jalapeño is completely optional).
- 1 ½ tsp Garlic Powder
- ¾ tsp Ground Cumin
- ½ tsp Dried Oregano
- 3 tsp fresh Ground Pepper
- 1 tsp Kosher Salt
- ¼ tsp Cayenne Pepper
- 1 ½ lbs Flank Steak
For the Chimichurri Sauce:
- 4 Tbsp Red Onion, Finely Chopped
- 4 Tbsp Extra Virgin Olive Oil
- 4 Tbsp Red Wine Vinegar
- 1/2 tsp Granulated Garlic
- 1/2 tsp Kosher Salt
- Optional – 1 jalapeño, seeds removed, minced.
- 4 packed Tbsp Parsley, finely chopped (no stems)
- 4 packed Tbsp Chopped Cilantro
- 2 cloves Garlic, minced
- 2 Tbsp Water
- 1/4 tsp Fresh Black Pepper
- 1/4 tsp Crushed Red Pepper Flakes, or more to taste
- Using sharp knife (a dull knife won’t cut it – pun fully intended), lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.
- In a bowl, combine the garlic powder, cumin, oregano, freshly ground pepper, kosher salt, and cayenne pepper. Season both sides of the steak with this spice mix.
- For the chimichurri, combine the red onion, olive oil, vinegar, granulated garlic, salt and jalapeño and let it sit for about 5 minute, then add the parsley, cilantro, minced garlic, water, black pepper, and crushed red pepper flakes. Mix all ingredients together.
- Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired.
- Move steaks to cutting board; let rest 5 minutes.
- Thinly slice steaks across grain (otherwise, they’re going to be tough). Transfer to serving platter and top with chimichurri sauce.