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Grilled Flank Steak with Vibrant Chimichurri: A Quick, Flavor-Packed Dinner

Elevate your grilling game with our “Grilled Flank Steak with Vibrant Chimichurri,” a recipe that combines the rich, robust flavors of flank steak with the fresh zest of homemade chimichurri. This dish is not only quick to prepare but also impressively flavorful, making it perfect for a spontaneous dinner party or a family weekend feast.

Flavorful Marination

The journey to a succulent flank steak begins with a marinade crafted from Bodacious Regional Pure Extra Virgin Olive Oil Robust and Chocolate di Torino Dark Balsamic. This combination, along with grainy Dijon mustard, brown sugar, Worcestershire sauce, and a blend of herbs and spices, infuses the steak with deep, complex flavors. Marinating the steak for at least an hour, or overnight, allows these ingredients to tenderize the meat and enhance its natural flavors.

The Magic of Chimichurri

Chimichurri, an herbaceous sauce known for its bold flavors, is the perfect complement to the richness of the steak. Our version includes curly-leaf parsley, oregano, rosemary, and thyme, blended with a fiery kick from red chili peppers. The Bodacious Honey Ginger White Balsamic Vinegar adds a subtle sweetness and tang, balancing the heat and bringing the sauce together.

Quick and Easy Grilling

Grilling the steak is straightforward and fast. After the steak is marinated to perfection, it’s seared on a hot grill to achieve a beautifully charred exterior while keeping the inside tender and juicy. The high heat locks in the flavors and ensures a smoky crust that’s irresistible.

Serving Suggestions

This dish is best served sliced against the grain, ensuring each piece is as tender as possible. Drizzling the freshly made chimichurri over the sliced steak not only adds vibrant color and flavor but also introduces a freshness that complements the smoky meat beautifully. Pair this dish with a Caesar salad and homemade Tuscan Herb Olive Oil croutons for a rounded, satisfying meal.

Bodacious Tender Flank Steak with Herb Olive Oil Chimichurri

Tender Flank Steak with Herb Olive Oil Chimichurri

This juicy flank steak is perfect for a last minute dinner on the grill. Can be served with a Caesar salad and Tuscan Herb Olive Oil Croutons. Serves 4
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Ingredients
  

  • 2-3 lb flank steak
  • ¼ cup Bodacious Regional Pure Extra Virgin Olive Oil Robust
  • â…“ cup Bodacious Chocolate di Torino Dark Balsamic
  • 2 tbsp grainy Dijon mustard
  • 1 tbsp brown sugar
  • 2 tsp Worcestershire sauce
  • 2 tsp minced garlic
  • 1 tsp freshly cracked black pepper
  • ½ tsp ground thyme
  • ½ tsp dried rosemary
  • ½ tsp dried parsley

Chimichurri

  • 1 small red chili pepper
  • ½ cup finely chopped curly-leaf parsley
  • 1 tbsp finely chopped fresh oregano
  • 1 tbsp finely chopped rosemary
  • 2 tsp chopped fresh thyme leaves
  • 1 tsp sea salt
  • ½ cup Bodacious Regional Pure Extra Virgin Olive Oil Robust
  • 2 tbsp Bodacious Honey Ginger White Balsamic Vinegar

For a French twist:

  • Use Bodacious Herbs de Provence Infused Olive Oil instead of the single varietal and Plum white balsamic instead of the Chocolate di Torino Dark Balsamic.

For a smoky spice flavor:

  • Chipotle Infused Olive Oil works well with the Chocolate di Torino Dark Balsamic. It makes a light and refreshing dish when partnered with Jalapeño Lime White Balsamic.

Instructions
 

  • Rinse the steak in hot water and pat dry. If the cuts of meat are really large, slice into desired serving sized pieces. Place in a rimmed baking dish or a plate with a lip and set aside.
  • In a small mixing bowl or liquid measuring cup, add the remaining ingredients and whisk to completely combine. Pour over the steak and turn to coat evenly. Cover with plastic wrap and allow to marinate for at least 1 hour, or overnight, in the fridge.
  • Preheat the grill to high heat. Place the meat on the grill, drizzling the remaining marinade over top. Sear the meat on each side for 3-4 minutes for medium rare. Add 1 minute more for medium, and 2 minutes more for well done. Remove from the grill when desired doneness is reached, and place on a cutting board. Allow the meat to rest for at least 3 minutes so the juices redistribute back into the meat.
  • To make the chimichurri, slice the chili pepper in half, discard the seeds, and finely dice the chili. In a small bowl, whisk the chili with the herbs, salt, olive oil, and balsamic to create a very loose sauce.
  • Slice the steak into thin strips across the grain of the meat and drizzle with the chimichurri. Serve and enjoy!
Tried this recipe?Let us know how it was!

Why You’ll Love This Recipe

  • Quick Preparation: Ready in under an hour if marinated ahead, perfect for last-minute gatherings.
  • Robust Flavors: The combination of the marinade and chimichurri ensures every bite is packed with flavor.
  • Versatile: Suitable for any dining occasion, from casual barbecues to elegant dinner parties.

Whether you’re a seasoned grill master or just starting out, the “Grilled Flank Steak with Vibrant Chimichurri” is sure to impress with its bold flavors and straightforward preparation. So fire up the grill and prepare for a meal that promises to be as enjoyable to make as it is to eat!

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