Grilled Flank Steak with Chimichurri
This grilled flank steak with chimichurri combines bold flavors, a juicy texture, and wholesome nutrition. Featuring an easy grilled steak marinade and a vibrant chimichurri sauce, it’s perfect for effortless, flavorful meals.
Ingredients
- 1 – 1 ¼ lbs. beef flank steak
- ¼ cup balsamic vinegar
- 2 tablespoons avocado oil
- 1½ teaspoons dried Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon fine salt
- ⅛ teaspoon black pepper
- 2 cups fresh flat-leaf parsley leaves (about 1 bunch)
- 2 tablespoons lemon juice (about ½ medium lemon)
- 1 clove garlic, peeled
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon fine salt
- ⅛ teaspoon black pepper
- Pinch red pepper flakes (optional)
Instructions
- Whisk together balsamic vinegar, avocado oil, garlic powder, onion powder, Italian seasoning, salt, and pepper to create the marinade.
- Pour the marinade over the steak in a zip-top bag or shallow dish, ensuring all sides are coated. Marinate for 3-4 hours in the fridge.
- Preheat the grill to medium-high heat (425-450°F) and allow the steak to rest at room temperature for 20 minutes.
- In a food processor, combine parsley, lemon juice, garlic, olive oil, salt, and pepper. Blend until the sauce is almost smooth, scraping down the sides as needed. Set aside.
- Remove the steak from the marinade, season with a pinch of salt and pepper, and place it on the grill over direct heat.
- Grill for 5-6 minutes per side or until the internal temperature reaches 145°F for medium-rare or 160°F for medium.
- Remove the steak from the grill and let it rest for 5 minutes. Slice thinly against the grain and serve with chimichurri sauce.