Grilled Beef Flank Steak! Today, we’re whipping up a mouthwatering with a vibrant Chimichurri Sauce that’ll make your taste buds dance! Let’s get grilling! Grilled Beef Flank Steak.

Ingredients:

For the Steak:

1.5 lbs (680g) beef flank steak
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
Salt and pepper to taste

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
1 small red onion, finely chopped
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
Juice of 1 lemon

Instructions:

Prep the Steak:

In a small bowl, combine the olive oil, minced garlic, smoked paprika, salt, and pepper. Mix well.
Place the beef flank steak in a shallow dish and rub the marinade all over it.

Prepare the Chimichurri Sauce:

In a medium bowl, combine the chopped parsley, cilantro, minced garlic, red onion, red wine vinegar, extra virgin olive oil, red pepper flakes, salt, and pepper.
Squeeze in the fresh lemon juice and mix everything together. Taste and adjust seasoning if needed.

Grill the Steak:

Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled.
Remove the steak from the marinade and let it come to room temperature for about 15 minutes.
Grill the flank steak for approximately 5-7 minutes per side for medium-rare, or adjust the time to your desired doneness.

Slice and Serve:

After resting, thinly slice the grilled flank steak against the grain. This ensures tender, melt-in-your-mouth bites.

Plating:

Arrange the steak slices on a serving platter.
Drizzle generous amounts of the homemade chimichurri sauce over the top.
Garnish with extra fresh herbs and lemon wedges for a burst of colour and flavour.

Enjoy!

This dish pairs perfectly with grilled vegetables, roasted potatoes, or a simple salad.