grill
Grilled Flank Steak with Chimichurri
A hot-and-fast flank steak with a punchy chimichurri, 25 minutes total, the move for warm weather.
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Join the waitlistFlank steak is the cut to learn on the grill. Cheap, flavorful, forgiving, fast.
The two rules are: don't overcook (medium-rare to medium, max) and slice against the grain in thin pieces, or it'll be chewy.
Ingredients
- 1½ lb (680 g) flank steak
- Kosher salt and black pepper
- 2 tsp neutral oil
- For the chimichurri:
- 1 cup tightly packed flat-leaf parsley
- ¼ cup tightly packed oregano leaves (or 1 tsp dried)
- 4 garlic cloves
- 1 shallot, roughly chopped
- 1 small red chili, seeds removed, or ½ tsp red pepper flakes
- 3 tbsp red wine vinegar
- ½ cup (120 ml) extra-virgin olive oil
- Kosher salt
Steps
- 1Make the chimichurri: pulse the parsley, oregano, garlic, shallot, and chili in a food processor until finely chopped (or chop by hand). Stir in the vinegar, olive oil, and a big pinch of salt. Let sit at least 15 minutes.
- 2Heat a grill or grill pan to high. Pat the steak dry, rub with the oil, and season heavily with salt and pepper.
- 3Grill 4 to 5 minutes per side for medium-rare (internal 130°F / 54°C). Don't poke at it.
- 4Rest the steak on a board 10 minutes, this is non-negotiable.
- 5Slice thinly against the grain. Spoon chimichurri generously over the top.
Notes
Chimichurri keeps in the fridge for a week and is great on roast chicken, eggs, beans, or sandwiches.
Updated May 2026
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