Flank Steak is a long, relatively thin cut of beef that when cooked properly practically melts in your mouth! Served with a chimichurri sauce, this flank steak is a definite favorite!
If there is one thing I can depend on at my house, it is that whenever we heat up the grill it becomes a family affair. I’m not sure if it is the smell of the charcoal that lures everyone to the back porch or just the atmosphere, but there we all are somewhat patiently waiting on my husband to lift the lid of the grill so that we can sneak a peek!
While our weather has been a bit wacky with the back and forth game of warm and sunny to cold and cloudy, we’ve learned to take full advantage of those warm and sunny days! I feel a bit like my Granddaddy watching the weather to map out our meal plan. During Granddaddy’s day, he was glued to the television for Guy Sharpe’s weather report. I don’t think he missed a day! I just wonder what he’d think of the weather app on my iphone. I bet he’d be as mesmerized by it as I am. That apple didn’t fall far from the tree, I suppose. Days that I see a warmer forecast than others, I plan for meals that take full advantage – like this grilled flank steak.
Flank steak has been a favorite at my house for some time. It is just so versatile! From using in fajitas, salads, wraps, and such to slathering sauces on top and eating with a side of roasted vegetables or Sam’s favorite – sweet potato fries!
To make this recipe, I prepare a very simple marinade and let the steak marinate in the refrigerator for an hour up to overnight. I’ve learned that the longer that the steak marinates, the more flavor it has once it has cooked. So, I prefer at least six to eight hours.
For this flank steak recipe, I use a marinade made of a few simple ingredients – Worcestershire sauce, soy sauce, red wine vinegar, crushed garlic, and chopped fresh parsley and fresh cilantro. It works perfectly with the chimichurri recipe that I shared a while back!
While the grill is heating, I remove the steak from the refrigerator and let it warm to room temperature. Then, onto the grill for cooking. You’ll grill on one side for about three minutes and then quickly turn to the other for about three minutes. Then, reduce the heat of the grill to medium heat and allow to grill for about five more minutes until the flank steak reaches the desired internal temperature. Then, tent the steak and allow to rest on a cutting board for about 10 minutes before slicing.
Now, if you just can’t wait for a warm spell to have this, you can use your grill pan or even a cast iron skillet. The cooking times are the same.
Here’s my Grilled Flank Steak with Chimichurri Recipe. I hope you enjoy it on those fair weather days as much as we do!
Grilled Flank Steak Recipe with Chimichurri
- 1 2 pound flank steak
- 2 tablespoons Worcestershire sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons red wine vinegar
- 2 cloves garlic crushed
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- Add flank steak to a glass or non-reactive flat dish or sealable bag. Whisk together Worcestershire sauce, soy sauce, vinegar, garlic, parsley and cilantro. Pour over flank steak, making sure well coated. Cover with plastic wrap or seal bag and store flat in the refrigerator for 6 - 8 hours to overnight.
- About 30 minutes prior to grilling, remove flank steak from the refrigerator and allow to rest for 30 minutes at room temperature.
- Meanwhile, preheat grill or grill pan to medium-high heat. Coat lightly with oil to prevent the flank steak from sticking. Once preheated, cook the flank steak for 3 minutes on one side, flip over with tongs and cook the other side for 3 minutes. Reduce heat to medium and cook until the flank steak reaches 130º - 140º F, about 5 more minutes. Remove from grill, tent with foil and allow to rest on a cutting board for 10 to 15 minutes before slicing. Slice thinly and serve with chimichurri sauce.