Beef/ Dinner/ Foods of the World/ Latino Recipes/ Marinade/ Top 10 Must Have Recipes/ Uncategorized

Flank Steak With Chimichurri

Flank Steak With Chimichurri is one of those deliciously flavorful yet economical recipes that’s you’ll love all year round. Marinated in a mojo until tender and juicy, then seasoned, grilled, and topped with fresh homemade authentic Chimichurri sauce.

Who doesn’t love a good Flank Steak made to perfection by marinading it in a Spanish Mojo sauce, seasoning it, grilling it indoors or outdoors to medium-rare, and then topping it with an Authentic Chimichurri sauce?

 

Flank Steak With Chimichurri is one of those deliciously flavorful yet economical recipes that's you'll love all year round. Marinated in a mojo until tender and juicy, then seasoned, grilled, and topped with fresh homemade authentic Chimichurri sauce.Let’s talk a little bit about what a flank steak is. Have you ever been to the market or butchers and come across what they call a London Broil? A London broil and flank steak are the same cut of beef. The difference between them is in how they’re prepared and cut for serving. Usually, flank steak is cooked whole, while a London broil is cut into large pieces and then cooked and sliced across the grain before serving. So if you don’t see a package of flank steak, look for the London broil.

 

What are some other names used for flank steak?

  1. The most common name is London Broil.
  2. Top Round
  3. Flank Steak Fillet
  4. Jiffy Steak
  5. Bavette steak ( French)
  6. Arrachera (Spanish)
  7. Fraldinha (Brazil)
  8. Sobrebarriga (Colombia)

 

 

 

Tips for buying Flank Steak

  1. Look for meat that tends to be a deeper red color than other steaks like a Strip steak or Ribeye steak. It will have long strands of muscle fiber running the entire length of the meat.
  2. The coloring of the meat should be deep red with dark spots or brown discoloration. The brown discoloration means the meat has been exposed to the air for too long.
  3. There should be very little fat on a flank steak, if any. Too much fat on a flank steak is a sign that it was not trimmed properly.
  4. You should see some connective tissue or what they call “silver skin” on the thicker end. Again, this should not be excessive.

 

 

 

Flank Steak With Chimichurri is one of those deliciously flavorful yet economical recipes that's you'll love all year round. Marinated in a mojo until tender and juicy, then seasoned, grilled, and topped with fresh homemade authentic Chimichurri sauce.Be sure to see the recipe card for Flank Steak With Chimichurri with print options at the bottom for Nutritional values, exact measurements, equipment needed, tips, and cooking instructions for the Flank Steak With Chimichurri.

 

 

Equipment needed

  • Gallon ziplock bags
  • Cutting board
  • Sharp kitchen knife
  • Measuring cups and spoons
  • Indoor cast-iron grill plate, grilling pan, or outdoor grill
  • Kitchen tongs
  • Large slicing or carving knife
  • 2 Serving platters

 

 

 

Ingredients for Flank Steak

  • Two to Three Pound Flank Steak (London Broil)
  • Mojo Criollo marinade
  • Kosher salt, to taste
  • Ground black pepper, to taste

 

 

 

Ingredients for Chimichurri Sauce 

  • 1/2 cup virgin olive oil
  • Two tablespoons red wine vinegar
  • One cup chopped parsley
  • Five cloves garlic, finely chopped
  • Two small red chilies,  deseeded and finely chopped
  • 3/4 teaspoon dried Mexican oregano
  • 1/2 level teaspoon Kosher salt or to taste
  • 1/2 teaspoon pepper or taste

 

 

 

 

Flank Steak With Chimichurri is one of those deliciously flavorful yet economical recipes that's you'll love all year round. Marinated in a mojo until tender and juicy, then seasoned, grilled, and topped with fresh homemade authentic Chimichurri sauce.Flank Steak With Chimichurri pairs well with a simple salad of tomatoes, avocados, and red onions. Or you can add some roasted potatoes along with it or even your favorite Spanish rice side dish. The choice is yours! Enjoy!

 

 

Seasoning and Tenderizing The Flank Steak

  1. Tenderize the flank steak (London Broil) with a fork by poking several holes or using a meat tenderizing tool. Careful not to overdo the tenderizing process.
  2.  Season the flank steak (London Broil) with kosher salt and black pepper.
  3. Place the flank steak ( London Broil) in either a gallon ziplock bag or tightly sealed plastic container.  Add about 1 and 1/2 cups of Mojo Criollo marinade and refrigerate for 3+ hours.
  4. Once the flank steak is done marinating, remove it from ziplock or container and pat dry with clean paper towels, and place on a platter to come to room temperature before cooking- about 35 minutes.

 

 

Chimichurri Sauce

  1. Finely chop the parsley, garlic, and red chilis. If using a food chopper, only pulse a few times. Do not puree the ingredients.
  2. Mix all ingredients in a bowl.  Let the ingredients sit for about  5-10 minutes to release all of the flavors into the oil before letting it sit for more than 2 hours if time allows. (While the flank steak is marinating)
  3. The Chimichurri sauce can be made earlier and then refrigerated for 24 hours if needed.

 

 

 

Grilling the Flank Steak

  1. Let the Flank steak become close to room temperature before cooking-about 35 minutes.
  2. Lightly oil the cast-iron grill plate, grill pan, or outdoor grill with oil before heating.
  3. Heat the cast-iron grill plate, grill pan, or outdoor grill to a medium-high temperature.
  4.  Once the cast-iron grill plate, grill pan, or outdoor grill is heated to the correct temperature, place the flank steak (London Broil) on the grill.
  5. Let the flank steak cook for about 6-7 minutes without moving. Turn the flank steak over and grill another 6-7 minutes or until it is medium-rare with an internal temperature of 135 degrees.
  6. Remove the flank steak from the heat and rest on a clean cutting board for at least ten minutes before thinly slicing against the grain.
  7. Serve with Chimichurri sauce and garnish with diced red onions is desired.

 

 

 

 

 

 

 

 

Flank Steak With Chimichurri is a deliciously flavorful yet economical recipe that you'll love all year round. Marinated in a mojo, then seasoned, grilled, and topped with Chimichurri
Print Recipe
5 from 31 votes

Flank Steak With Authentic Chimichurri

Flank Steak With Chimichurri is one of those deliciously flavorful yet economical recipes that’s you’ll love all year round. Marinated in a mojo until tender and juicy, then seasoned, grilled, and topped with fresh homemade authentic Chimichurri sauce.
Prep Time20 mins
Cook Time20 mins
Marinating3 hrs
Total Time3 hrs 40 mins
Course: Main Course
Cuisine: American, ARGENTINA
Keyword: Authentic chimichurri, Flank Steak, London Broil
Servings: 6 Servings
Calories: 483kcal
Author: hmccallum

Equipment

  • Gallon ziplock bag
  • Cutting Board
  • Sharp kitchen knife
  • Measuring cups and spoons
  • Indoor grilling pan or outdoor grill
  • Kitchen tongs
  • Large slicing or carving knife
  • Serving platter

Ingredients

Flank Steak

  • 2-3 pound Flank Steak
  • cups Mojo Criollo marinade
  • Kosher salt to taste
  • Ground black pepper to taste

Authentic Chimichurri Sauce 

  • cups parsley chopped
  • 4-5 cloves garlic chopped
  • ½ cup olive oil virgin
  • 2 tablespoons red wine vinegar
  • 2 small red chilies deseeded and chopped
  • ¾ teaspoon Mexican oregano dried
  • ½ teaspoon Kosher salt or to taste
  • ½ teaspoon black pepper

Garnish

  • 3 tablespoons red onions diced

Instructions

Seasoning and Tenderizing The Flank Steak

  • Tenderize the flank steak (London Broil) with a fork by poking several holes or using a meat tenderizing tool. Careful not to overdo the tenderizing process.
  •  Season the flank steak (London Broil) with kosher salt and black pepper.
  • Place the flank steak ( London Broil) in either a gallon ziplock bag or tightly sealed plastic container.  Add about 1 and 1/2 cups of Mojo Criollo marinade and refrigerate for 3+ hours.
  • Once the flank steak is done marinating, remove it from ziplock or container and pat dry with clean paper towels, and place on a platter to come to room temperature before cooking- about 35 minutes.

Chimichurri Sauce

  • Finely chop the parsley, garlic, and red chilis. If using a food chopper, only pulse a few times. Do not puree the ingredients.
  • Mix all ingredients in a bowl.  Let the ingredients sit for about  5-10 minutes to release all of the flavors into the oil before letting it sit for more than 2 hours if time allows. (While the flank steak is marinating)
  • The Chimichurri sauce can be made earlier and then refrigerated for 24 hours if needed.

Grilling the Flank Steak

  • Let the Flank steak become close to room temperature before cooking-about 35 minutes.
  • Lightly oil the cast-iron grill plate, grill pan, or outdoor grill with oil before heating.
  • Heat the cast-iron grill plate, grill pan, or outdoor grill to a medium-high temperature.
  • Once the cast-iron grill plate, grill pan, or outdoor grill is heated to the correct temperature, place the flank steak (London Broil) on the grill.
  • Let the flank steak cook for about 6-7 minutes without moving. Turn the flank steak over and grill another 6-7 minutes or until it is medium-rare with an internal temperature of 135 degrees.
  • Remove the flank steak from the heat and rest on a clean cutting board for at least ten minutes before thinly slicing against the grain.
  • Serve with Chimichurri sauce and garnish with diced red onions if desired.

Notes

 

  1. Look for meat that tends to be a deeper red color than other steaks like a Strip steak or Ribeye steak. It will have long strands of muscle fiber running the entire length of the meat.
  2. The coloring of the meat should be deep red with dark spots or brown discoloration. The brown discoloration means the meat has been exposed to the air for too long.
  3. There should be very little fat on a flank steak, if any. Too much fat on a flank steak is a sign that it was not trimmed properly.
  4. You should see some connective tissue or what they call “silver skin” on the thicker end. Again, this should not be excessive.

Nutrition

Calories: 483kcal | Carbohydrates: 23g | Protein: 37g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 1402mg | Potassium: 695mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1406IU | Vitamin C: 42mg | Calcium: 62mg | Iron: 4mg

Sharing is caring!

30 Comments

  • Reply
    Farrukh Aziz
    November 16, 2020 at 7:46 am

    I loved this Flank steak with homemade Chimichurri, it turned out so good and tastes amazing! Now, I am going to make this again soon, bookmarked this wonderful recipe. Thank you for sharing! 🙂

    • Reply
      hmccallum
      November 26, 2020 at 7:14 am

      That’s wonderful! Thank you so much, Furruka! Happy Holidays!

  • Reply
    Sam
    November 16, 2020 at 1:22 am

    Wow, this Flank Steak With Chimichurri was amazing. I love how you paired it with chimichurri sauce. And the instructions were so easy to follow. I can’t wait to make this again!

    • Reply
      hmccallum
      November 26, 2020 at 7:14 am

      Happy Thanksgiving, Sam! I really appreciate you dropping by and letting me know!!!

  • Reply
    Neha
    November 15, 2020 at 11:37 pm

    This Flank Steak With Chimichurri was perfection, I am so glad I made this recipe! Also thank you for those tips to buy the perfect Flank steak.

    • Reply
      hmccallum
      November 26, 2020 at 7:13 am

      Thank you! I’m thrilled to hear your feedback Neha! Happy Holidays!

  • Reply
    Nicole Washington
    November 15, 2020 at 9:22 pm

    I love Flank Steak very much! Especially with chimichurri sauce! Saving your recipe to make again since we enjoyed it so much!

    • Reply
      hmccallum
      November 26, 2020 at 7:12 am

      That’s awesome to hear Nicole! Happy Holidays!

  • Reply
    Shelley
    November 15, 2020 at 6:42 pm

    My family loves flank steak – so flavorful and super-easy, and actually leaner and healthier than many other cuts, too. This version with chimichurri is such a delicious way for me to change it up! Thanks!!

    • Reply
      hmccallum
      November 26, 2020 at 7:11 am

      Happy Thanksgiving, and thank you, Shelly! Have a great day!

  • Reply
    Aleta
    November 15, 2020 at 12:41 pm

    Delicious!! I made this the other night for my husband, as he loves any sort of red meat. The chimichurri sauce was SO good and the steak beautifully cooked. Thanks for the awesome recipe!

    • Reply
      hmccallum
      November 26, 2020 at 7:11 am

      Good morning! Thank you so much, Aleta! Happy Thanksgiving!

    1 2

    Leave a Reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    shares