Marinated Flank Steak With Chimichurri Sauce Recipe
Marinated Flank Steak with Chimichurri Sauce Recipe! A scrumptious blend of flavors that will tantalize your taste buds. Let’s begin the culinary adventure!
The marinade is the MVP of this dish. Garlic, soy sauce, olive oil, and spices give the steak a rich flavor and make it tender. Let it marinate for hours or overnight for maximum juiciness.
Grilling the steak is the way to go. Preheat the grill to medium-high heat, and sear the steak for 5-7 minutes per side. Cook until the internal temperature reaches 130-135°F (54-57°C) for medium-rare. Let it rest for a few minutes before slicing.
Don’t forget the chimichurri sauce! Parsley, cilantro, garlic, red wine vinegar, and olive oil make a zesty green sauce that adds a refreshing tanginess to the steak. Slice the steak and drizzle the chimichurri over it – YUM!
Experiment with the marinade and sauce to make it your own. Have fun and enjoy the process of creating a delicious meal.
Gather the ingredients, start grilling, and get ready for an amazing Marinated Flank Steak with Chimichurri Sauce experience! Bon appétit!
Ingredients
Marinating meat is a must in cooking. In this recipe, we explore marinating flank steak with chimichurri sauce. Juicy beef and tangy sauce make a great combo! Prepare your taste buds for a tasty experience.
Ingredients:
- Flank Steak: 1 ½ lbs
- Olive Oil: ¼ cup
- Lime Juice: 2 limes
- Garlic: 3 cloves finely chopped
- Salt: 1 tsp
- Black Pepper: Just a pinch
Optional Ingredients:
- Chimichurri Sauce: Parsley, cilantro, garlic, red wine vinegar, red pepper flakes, olive oil, salt & pepper.
Let’s get cooking! Fire up the grill and embark on a culinary adventure!
Marinating the flank steak: Make it scream with deliciousness!
Marinating the flank steak
- Grab a bowl and combine some olive oil, garlic, vinegar, and spices.
- Put the flank steak in a bag or shallow dish.
- Pour the marinade over the steak, and massage it in.
- Seal the bag or cover the dish with plastic wrap, and refrigerate for 4 hours or longer.
- When ready to cook, take the steak out of the marinade and let it rest at room temp.
- To make it even more delicious, create shallow cuts on both sides of the steak with a fork or knife. This will help the flavors penetrate the meat even better.
- Marinating your steak correctly will give it an amazing flavor and make it tender. So take your time and enjoy every juicy bite that follows! Get grilling and make this steak the star of the show.
Grilling the steak
- Ready the grill! Preheat it so you can get those yummy grill marks and even cooking.
- Take the steak from the fridge and let it come to room temp for 30 mins. Dry it off with paper towels to help it sear.
- Oil the grates – use tongs and a paper towel soaked in veggie oil.
- Put the steak directly over high heat and cook 4-5 mins per side for medium-rare. Adjust time for desired doneness.
- Once cooked, let it rest. Slice against the grain for optimal tenderness. Serve with yummy chimichurri sauce.
Don’t forget to clean your grates after you’re done. Grease or residue buildup will affect future cookouts.
For something different, why not try marinating your steak overnight in herbs and citrus juice? A renowned chef shared his secret with me. The result? A tender steak that had everyone raving.
Experiment with marinades and methods and you could discover your own secret recipe. Get creative and try something new – you never know what deliciousness you’ll unleash!
Making the chimichurri sauce
To make the Argentinean classic chimichurri sauce, gather all the following ingredients:
- Parsley
- Garlic
- Red wine vinegar
- Olive oil
- Oregano
- Red pepper flakes
- Salt
In a food processor or blender, blend the ingredients until finely chopped. While blending, slowly add the olive oil until a smooth, creamy texture forms.
Transfer to a jar or container and pop in the fridge for 30 minutes to let all the flavours mingle.
Chimichurri sauce has a Basque name, “tximitxurri,” meaning “a mix of many things“. Enjoy this marinated flank steak with a tangy twist!
Serving and enjoying
Savoring this marinated flank steak with chimichurri sauce is a unique experience. From presentation to taste, it’s a perfect blend!
Slice the steak into thin, tender pieces for an elegant display. Garnish with fresh herbs for a pop of color.
Pair the succulent steak with roasted vegetables or a light salad. The complementary flavors add depth.
A full-bodied red wine like Malbec or Cabernet Sauvignon pairs well with the rich flavors of the steak.
This Argentinean chimichurri sauce is bursting with herbs and tangy undertones. Its zesty flavors balance the richness of the meat.
Gather around a rustic wooden table with friends and family. Enjoy every bite and make memories that last. Whether you’re a vegetarian or carnivore, this steak will have you questioning your life choices.
Conclusion
This marinated flank steak is a flavor-packed dish that will wow your guests. The juicy steak, combined with the tangy herb sauce, creates a perfect harmony of taste. Plus, it’s easy to make, making it ideal for weeknight dinners and special occasions.
The secret to this recipe is the marinade, made with a blend of olive oil, garlic, lime juice, and various herbs and spices. It infuses the meat with delicious flavor and tenderizes it for a melt-in-your-mouth experience.
The chimichurri sauce adds a layer of freshness. Parsley, cilantro, garlic, red onion, red wine vinegar, and olive oil make up the vibrant green sauce – its bright and tangy flavors balance the richness of the steak.
To make this recipe, marinate for at least 2 hours or overnight. Then, grill or pan-sear. When slicing, cut against the grain for maximum tenderness.
This marinated flank steak with chimichurri sauce is great for dinner parties and weeknight meals. Give it a try for an unforgettable meal that everyone will love!
Frequently Asked Questions
FAQs for Marinated Flank Steak with Chimichurri Sauce Recipe
1. How long should I marinate the flank steak?
The recommended marinating time for the flank steak is at least 2 hours, but overnight marination will yield the best flavor and tenderness.
2. Can I use a different cut of meat for this recipe?
While flank steak is preferred for its texture and flavor, you can substitute it with skirt steak or flat iron steak, which are also great options for this recipe.
3. Should I trim the fat off the flank steak before marinating?
It is advisable to trim the excess fat from the flank steak before marinating to prevent flare-ups on the grill. However, leaving a thin layer of fat can enhance the flavor and juiciness.
4. Can I make the chimichurri sauce in advance?
Absolutely! The chimichurri sauce can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving.
5. How do I know when the flank steak is cooked to my desired doneness?
To achieve your desired level of doneness, you can use an instant-read thermometer. For medium-rare, the internal temperature should be around 135°F (57°C). Let the steak rest for a few minutes before slicing.
6. Can I grill the flank steak indoors if I don’t have an outdoor grill?
Absolutely! You can use a grill pan or a cast-iron skillet to cook the flank steak indoors. Preheat the pan over medium-high heat and cook the steak for the recommended time in the recipe, flipping once halfway through.
