Grilled Flank Steak with Chimichurri Sauce

By Beacon Staff

Pretty soon we will be in the heart of grilling season and sometimes, for your family’s grill master, that means hours of standing in front of a hot grill in the summer heat.

Now don’t get me wrong, there is almost no place I’d rather be. But sometimes you need to get your grilling fix and you just don’t have the time or the energy for a couple of hours behind the flames.

One of my favorites in this situation is flank steak, and to me nothing goes better with grilled steak than chimichurri sauce.

Originating in Argentina, where beef is served at almost every meal, chimichurri is a condiment that blends together fresh and dried herbs and spices with oil and a bit of vinegar to create a light pesto-like sauce.

Chimichurri also works just as well as a marinade for any meat that is destined for the grill. In this case we are going to use it as both a marinade and a sauce.

This will give the steak extra flavor and ensure a moist and delicious final product.

To get started you will need to gather the following ingredients:

  • 1 1?2 to 2 pounds flank steak or flatiron steak
  • 2 large bunches parsley, stemmed?
  • 1 large bunch cilantro, stemmed?
  • 1 cup olive oil
  • 2/3 cup red wine vinegar
  • 3-4 cloves garlic?
  • 2 t. dried crushed red pepper
  • 2 t. ground cumin?
  • Salt and pepper

First, in a blender or food processor, combine the parsley, cilantro, olive oil, red wine vinegar, garlic, red pepper and cumin.

I prefer my chimichurri to be almost smooth so the flavor is more even but it is also very good when less processed.

When at the desired consistency divide the mixture in half. Next, place the steak or steaks in a large sealable plastic bag and pour in one half of the Chimichurri.

Seal the bag, removing as much air as you can so the marinade can work quickly.

While the steak sits, preheat your grill on high.

When your grill is good and hot, remove the steak from the marinade and place it on the grill.

Cook on high for about 5-7 min. per side for medium-rare or to your preferred doneness.

Remove from the heat and let rest for 10 minutes.

Slice the steak against the grain for tenderness.

Use the reserved chimichurri to garnish and serve with your choice vegetable and starch.

I enjoy grilled peppers, onions and baby red potatoes with my chimichurri.


Josh Auerhammer is chef/owner of Culinary Design Studio in Bigfork.

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