The secret to mouthwatering flank steak: unlock the magic of chimichurri

Flank steak, with its bold flavor and lean texture, pairs perfectly with the vibrant, herbaceous notes of chimichurri sauce. This culinary symphony, when orchestrated with precision, creates a grilling masterpiece that will tantalize your taste buds. In this comprehensive guide, we’ll delve into the intricacies of how to cook flank steak with chimichurri, ensuring you achieve grilling perfection.

Selecting the Perfect Flank Steak

The foundation of a great flank steak experience lies in choosing the right cut. Look for a steak that is about 1-1.5 inches thick, with a deep red color and minimal marbling. Avoid steaks with excessive fat or sinew, as these can affect the tenderness and flavor.

Creating the Aromatic Chimichurri Sauce

Chimichurri, a vibrant green sauce, is the perfect complement to flank steak. To make it, combine fresh parsley, cilantro, oregano, garlic, red onion, red wine vinegar, olive oil, and salt and pepper in a food processor or blender. Pulse until the sauce is finely chopped but still retains some texture.

Marinating the Flank Steak

To enhance the flavor and tenderness of the steak, marinate it in the chimichurri sauce for at least 30 minutes, or up to overnight. Place the steak in a shallow dish and pour the chimichurri over it, ensuring it is fully coated. Cover the dish and refrigerate.

Preparing the Grill

Fire up your grill to medium-high heat (about 400-450°F). Use a grill brush to clean the grates and prevent sticking. If using a gas grill, preheat the burners to high and then adjust to medium-high once the grill is hot.

Grilling the Flank Steak

Remove the steak from the marinade and pat it dry with paper towels. Season with additional salt and pepper if desired. Place the steak on the hot grill and cook for 5-7 minutes per side, or until it reaches your desired doneness.

Resting the Steak

Once cooked, remove the flank steak from the grill and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Slicing and Serving

Slice the flank steak against the grain into thin strips. Arrange the slices on a platter and spoon the remaining chimichurri sauce over them. Serve with your favorite sides, such as grilled vegetables, rice, or potatoes.

Enhancements and Variations

• Grilled Vegetables: Toss vegetables such as bell peppers, onions, and zucchini in olive oil, salt, and pepper, and grill them alongside the steak.
• Spicy Chimichurri: Add a touch of heat to your chimichurri by incorporating chopped jalapeños or red chili flakes.
• Herb-Crusted Steak: Before grilling, crust the flank steak with a mixture of fresh herbs, such as thyme, rosemary, and sage.

Tips for Grilling Success

• Use a meat thermometer to ensure that the steak is cooked to your desired doneness.
• Don’t overcook the steak, as this will make it tough.
• Let the steak rest before slicing to allow the juices to redistribute.
• Experiment with different marinating times to find the flavor profile that best suits your taste.

Frequently Asked Questions

Q: Can I use other cuts of steak for this recipe?
A: Yes, you can use other cuts such as skirt steak or hanger steak, which have similar textures and flavors.

Q: How long can I marinate the flank steak?
A: You can marinate the steak for as little as 30 minutes or up to overnight. Longer marinating times will result in a more flavorful steak.

Q: What are some good sides to serve with flank steak?
A: Grilled vegetables, rice, potatoes, and salads are all excellent accompaniments to flank steak.