Flank Steak with Chimichurri Sauce

I’ve always been nervous when cooking with steak because it’s usually expensive, and I always feel like I’m going to overcook it, but there’s something about flank steak that makes me feel safe. It doesn’t take too long to grill, and it tastes amazing when it’s properly marinated. And, with the help of my trusty meat thermometer, all of my fears regarding overcooking melt away.

Flank steak is a bit tougher compared to other cuts of beef. Since it’s so lean, it’s crucial to keep an eye on it and not cook it more than medium. When slicing it, make sure to slice it thin against the grain.

This recipe is a great option to cook if you’re planning on entertaining guests, cooking a romantic dinner for two, or even just treating yourself. The flavors from the marinade are bound to impress anyone, and the chimichurri adds a vibrant pop of color and a unique flavor.

Chimichurri comes from Argentina where it is typically served alongside grilled meat. This herby condiment can also be used as a marinade, a salad dressing, or a dip for a fluffy baguette, so don’t worry if you end up making more than you intend to! I promise you won’t have trouble using up leftovers.

When eating steak, I usually like to keep my sides light. My favorite, and least time consuming, way to serve it is with roasted vegetables and a side salad. If I’m feeling fancy and have a bit of extra time on my hands, I’ll whip up a batch of fluffy mashed potatoes as well.

In terms of the meat’s temperature, you’ll want to wait until it’s at 120-125°F for rare, 130-140°F for medium rare, and 145°F for medium. In Celsius that’s 49-51°C for rare, 54-60°C for medium rare, and about 63°C for medium. Personally, I’m a fan of medium rare, but at the end of the day, you are in charge of choosing your own adventure.

There are a few materials you’ll need to make this dish taste its best including a cast iron skillet and a meat thermometer. I’ve included a few of my personal favorites below. Please note that I’m not affiliated with the brands that are linked, but I will receive a small percentage of any sales I make through these links.

As mentioned before, flank steak is on the tougher side when it comes to cuts of beef. Marinating your steak with an acidic mixture is a good way to tenderize it. This recipe calls for orange and lime juice. Freshly squeezed lemon, lime, or orange juice can add a nice kick to your steak. When using acidic mixtures like this, make sure to only marinade for 2 hours at most to avoid changing the color and texture of your steak too drastically.

This recipe calls for one large orange and two limes, but you can add more if you plan to cook with more steak. One pound of flank steak should be enough to feed approximately 2-3 people.

If you plan to roast vegetables as a side for this meal, I recommend using a mix of peeled & sliced carrots, broccoli florets, and cherry tomatoes. These veggies can all be placed on one large sheet pan, drizzled generously with olive oil, sprinkled with salt, pepper, and garlic powder, and roasted for 20-25 mins at 425°F (218°C). Mix halfway and check in on them to make sure nothing burns.

I like making the chimichurri sauce and prepping + roasting the vegetables while the steak marinates. That way, you can use the time it takes for the meat to marinate to prepare the rest of your meal. It’s like a time hack. Kind of. Not really. Anyways, enough writing. Let’s get into the actual recipe, shall we?