Flank Steak with Chimichurri Sauce

Overview

If you’re looking for a flavor popping dish, this is one for you!

It’s tangy. It’s bright. It’s spicy and it couldn’t be easier to make.

Make ahead tip for the chimichurri:

This will continue to develop flavor as it sits, so keep that in mind! It is excellent right away but it’s even better the second day!

A couple of tips for the steak:

Depending on the thickness of your flank steak (our steak was thinner at one end then the other!), cooking times may vary so use a meat thermometer to determine when to pull the steak off.

Don’t overmarinate the steak. There is fresh juice in the marinade and this will start to breakdown the steak if marinading for more than 4-ish hours. So don’t marinade for longer than that!

Allow the steak to rest for 5 minutes before slicing!

Happy Grilling!

Serves 4-6 (4 if you have a bunch of meat eaters in your house!)

Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

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Shopping List

  • 2 pound skirt steak

  • 16 ounces baby arugula

For the marinade

  • 1/2 cup of olive oil

  • 1/3 cup orange juice (fresh if you can)

  • 1/4 cup of fresh lime juice (about 2 limes; number of limes will vary depending on size)

  • 1/4 cup low sodium soy sauce or liquid aminos

  • 1.5 tablespoons red wine vinegar

  • 3 large garlic cloves, minced

  • 1 tsp kosher salt and cracked pepper

For the chimichurri*

  • 1/2 cup of extra virgin olive oil

  • 1.5 cups finely chopped parsley

  • 4 garlic cloves, finely chopped

  • 2 serrano peppers, deseeded and finely chopped

  • 2 tbsp fresh oregano

  • 1 tsp kosher salt

  • fresh cracked pepper

*You can use a food processor if you don’t feel like hand chopping, but make sure it’s on the chop setting. This isn’t a saucy- chimichurri, its rustic and you want to see all of the ingredients.

Method

For the steak, whisk the marinade ingredients in a bowl and pour either in a large plastic bag or dish that the steak will fit snugly in. Cover the steak with the marinade, and allow to marinate 2-4 hours.

For the chimichurri, combine all the ingredients in a bowl and allow to them to marry one another for a few hours. Store in an airtight container in the fridge.

Get your grill nice and hot (ours was about 600 degrees) and cook the flank steak in the middle of the grill for 4-5 minutes per side, the internal temp should read at least 130 degrees for medium rare. Take off the grill and allow to sit for 5 minutes before slicing.

When ready to serve, cut against the grain. Grab a platter and scatter the arugula on the bottom of the plate. Place your sliced steak on top of the arugula. Layer the chimichurri sauce on top of the steak. Serve immediately with a nice rioja!

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