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Steakhouse Chimichurri Flank Steak

Steakhouse Chimichurri Flank Steak

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Bring steakhouse flavor to your own backyard with this Steakhouse Chimichurri Flank Steak, featuring juicy grilled flank steak topped with a vibrant garlic-herb chimichurri sauce. Perfect for summer cookouts, date nights, or weekend entertaining, it's an easy grilling recipe that's packed with bold, fresh flavor and pairs beautifully with a crisp salad. Tender, restaurant-worthy steak has never been this simple.

Ingredients

  • 1 1/2 cup fresh cilantro
  • 1 cup fresh flat-leaf parsley
  • 3 tablespoon red wine vinegar
  • 2 tablespoon chopped fresh oregano
  • 6 clove garlic cloves
  • 5 each anchovy fillets
  • 1 each red Fresno chile
  • 1 1/2 teaspoon kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1 1/2 pound flank steak

Instructions

  1. Place cilantro, parsley, vinegar, oregano, garlic, anchovies (if using), chile, 1 teaspoon of salt, and 10 to 15 pulses in a food processor; pulse until very finely chopped, scraping down sides as needed.
  2. Pour 6 tablespoons of the oil through the food chute; process until smooth, about 10 seconds.
  3. Spoon ¼ cup of the chimichurri into a large ziplock plastic bag. Refrigerate remaining chimichurri in an airtight container for up to 1 day.
  4. Add steak and remaining 2 tablespoons oil to the bag with chimichurri. Seal bag, and massage to distribute marinade. Refrigerate 4 to 12 hours.
  5. Let steak stand at room temperature for 30 minutes. Preheat grill to high (450°F to 500°F). Remove steak from the bag, and discard marinade. Sprinkle evenly with remaining ¾ teaspoon salt.
  6. Place steak on oiled grates, and grill, uncovered, turning occasionally, until an instant-read thermometer inserted into the thickest portion of the steak registers 125°F, 10 to 12 minutes.
  7. Transfer to a cutting board; let rest 15 minutes. Slice steak against the grain and serve with reserved chimichurri and heirloom-tomato salad.