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Meal Instructions
Specimen #0191·GRILL·Easy

Grilled Flank Steak with Chimichurri

A hot-and-fast 8-minute sear over direct heat with a fresh Argentine chimichurri whisked from parsley, oregano, garlic, and red wine vinegar — pull at 130°F and slice thin against the grain.

Cook temp
500°F
Total time
25m
FLIP AT
4m
Serves
6
PULL AT
145°F
Ingredients
2 lbs Flank Steak
2 tsp Kosher Salt (for steak)
1 cup Fresh Flat-Leaf Parsley — packed
2 tbsp Fresh Oregano — leaves only
4 cloves Fresh Garlic — minced
1/4 cup Red Wine Vinegar
1/2 cup Extra-Virgin Olive Oil
1 tsp Red Pepper Flakes
1 tsp Kosher Salt (for chimichurri)
Equipment
Gas or Charcoal Grill
Instant-Read Thermometer
Sharp Chef's Knife
Small Food Processor or Fine Chopping Board
DirectionsGet to the point
1Chop 1 cup parsley + 2 tbsp oregano; whisk with 4 garlic, 1/2 cup oil, 1/4 cup vinegar.
2Salt 2 lb flank steak 45 min ahead; oil grates, heat grill to 500°F.
3Grill 4 min per side to 130°F internal for medium-rare; do not press or move.
4Rest 10 min tented, slice 1/4-inch against grain, top with chimichurri.
Dad pro tip

Chimichurri gets better as it sits — make it the morning of and it'll be at peak flavor by dinner. It also keeps 5 days in the fridge and works as a marinade for chicken or a spread for grilled bread.

Kid adjustment

Serve kids' slices without chimichurri on the side — the vinegar and pepper flakes are aggressive for young palates. Offer a small dish of Worcestershire or ketchup instead.

Reheat

Reheating slices in a hot pan turns pink medium-rare to gray medium in 90 seconds. Serve leftovers cold sliced in a grain bowl or on a sandwich instead. If you must warm, 30 seconds on a plate under foil in a low oven.

BASIS: Tested on 2 lb flank steak, salted 45 min ahead, grilled direct heat at 500°F for 4 min per side to 130°F internal, sliced 1/4-inch thin against the grain and dressed with fresh chimichurri.385 kcal · 34g protein · 2g carbs · 27g fat
USDA FoodData Central #172177 (beef flank steak) and #170399 (olive oil)
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