Featured Recipe: Chimichurri Grilled Flank Steak

Flank steak was made for summer grilling. Its bold flavor pairs perfectly with smoky char from the grill and fresh, vibrant sauces that bring everything to life. When cooked hot and fast, flank steak stays juicy, tender, and easy to slice for serving a crowd.

This recipe combines a simple marinade with homemade chimichurri (a bright blend of parsley, garlic, olive oil, and vinegar) that cuts through the richness of the beef. Serve it with grilled corn or a crisp summer salad for an easy warm-weather dinner.

Ingredients

1 2-lb. flank steak

3 tbsp. Na*Kyrsie Meats Steak Seasoning

2 tbsp. olive oil

2 garlic cloves, minced

Chimichurri Sauce

1 cup fresh parsley, finely chopped

2 tbsp. fresh oregano or 1 tsp dried oregano

3 garlic cloves, minced

¼ cup red wine vinegar

½ cup olive oil

½ tsp. red pepper flakes

Salt and pepper to taste

Instructions

1. Pat the flank steak dry and place in a shallow dish. Rub with olive oil, garlic, and steak seasoning. Let marinate for at least 30 minutes or up to 4 hours in the refrigerator.

2. Prepare the chimichurri by combining parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Stir well and set aside.

3. Preheat a grill to high heat. Grill the flank steak for 4–6 minutes per side, until the internal temperature reaches 130–135°F for medium-rare.

4. Remove from the grill and let rest for 10 minutes before slicing.

5. Slice the steak thinly against the grain and spoon chimichurri generously over the top before serving.

Ready to fire up the grill?

 

SHOP FLANK STEAK

Butcher’s Tip: Flank steak is all about two things: high heat and proper slicing. Cook it quickly over a hot grill to preserve tenderness, then always slice thinly against the grain. Cutting with the grain can make even perfectly cooked flank steak feel chewy.