Grilled Flank Steak with Homemade Chimichurri Sauce

At this point, you all know that cooking and sharing meals is a major part of our family dynamic, whether that means Sunday night dinners at my parent’s house or grilling out as a casual get-together with our friends and their kids. Dave is kind of the grillmaster in our house—nothing makes him happier than coming up with new marinades and throwing something delicious on the grill (usually while having a beer).

We’ve tried our fair share of grills over the years but our new Weber Genesis II E-330 Gas Grill is by far our favorite. Dave used his handyman skills and set it up himself and it has all these amazing features that make it perfect for entertaining: we love using the side burner to sauté up veggies or make a sauce while the rest of meal is cooking.  It also has iGrill 3 technology, an app connected thermometer that lets you know when your meat is cooked to perfection and sends you a notification on your smart phone when it’s done. Um, amazing. 

On Easter Sunday we made this flank steak with chimichurri sauce and I can’t even tell you how amazing it was. I have a feeling this recipe will be on heavy repeat this summer! 

Grilled Flank Steak with Homemade Chimichurri Recipe

Steak Ingredients:
2 pounds flank steak
6 cloves garlic finely minced or grated
1 tablespoon kosher salt
2 tablespoons fresh oregano
1/2 cup red wine vinegar
2/3 cup olive oil

Chimichurri Sauce Ingredients:

1 cup fresh flat-leaf parsley, finely chopped
1/4 cup fresh oregano leaves, finely chopped
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 cup olive oil
1/4 cup red wine vinegar
3 tablespoons fresh lemon juice
kosher salt

1. Place the meat in a resealable plastic bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and mix well. Marinate in the refrigerator for at least 4 hours or up to 8 hours.
2. To make the chimichurri sauce: finely mince the parsley, oregano, green onions, and garlic. Combine them in a medium bowl with the red pepper flakes, olive oil, vinegar, and lemon juice. Mix thoroughly and season with salt. This can made up to a day ahead of time.
3. Preheat the grill to high. Pull the steaks from the marinade and place them on the grill. Dump the remaining marinade over the steaks (a little flare-up is okay!). Grill the steaks for 3 minutes on each side for medium rare. Transfer the steaks to a cutting board and let the meat rest for 10 minutes.
4. Slice the steak across the grain and serve with a generous amount of chimichurri sauce (spoon on top before or serve in a bowl).

adapted from Half Baked Harvest.

I like to serve with roasted peppers and onions, yum! You can also prep this in the morning so it is ready to go when you get home at night.