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Marinated Flank Steak with Chimichurri
This delicious flank steak marinade incorporates soy sauce, honey, citrus, aromatics and more to leave you with a tender and juicy grilled flank steak. Paired with an easy basil cilantro chimichurri recipe, this marinated flank steak recipe will be your go-to all summer long.
servings
Ingredients
Marinade
- 1 flank steak (about 1 1/2-2 pounds)
- 1 cup low sodium soy sauce
- 1/2 cup olive oil
- 8 cloves garlic (smashed and roughly chopped)
- 3 tablespoons low sodium Worcestershire sauce
- 2 tablespoons honey
- 1 lemon (zested and juiced)
- Handful fresh oregano (roughly chopped)
- 2 teaspoons [red pepper flakes]
Basil Cilantro Chimichurri
- 1 cup chopped fresh basil (or can use traditional parsley)
- 1/4 cup chopped fresh cilantro
- 3 cloves garlic (minced)
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 1 fresno chile (seeded and chopped)
- Pinch Kosher salt
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Equipment
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Instructions
- In a medium bowl, combine all the marinade ingredients and whisk together to combine. Take the flank steak and using a fork, stab it a few times on both sides to ensure marinade penetrates deeply. In a large Tupperware that fits the steak, place the flank steak and then pour the marinade in. Spoon marinade over the top of the steak. Place in fridge and marinate for minimum 2 hours to 24 hours, flipping the steak halfway through.
- Once the steak is done marinating, preheat your grill to 450F for 15 minutes.
- Cook the flank steak on each side for 4-6 minutes, depending on the temperature you desire. Flank steak is recommended to be cooked to medium rare (130F-135F) or most medium (140-145F). Use a meat thermometer to check the internal temperature of the middle thickest part.
- Once cooked, remove from grill and allow to rest for 10 minutes before cutting. While the flank steak rests, make the chimichurri. In a small bowl, whisk together all the chimichurri ingredients, taste and adjust salt or acid if needed.
- Slice the flank steak against the grain (see notes) and serve with chimichurri over the top.
Notes
- Use fresh garlic instead of garlic powder because it really increases how much you taste it.
- You can use your favorite fresh herbs, but I used oregano. It's a classic herb that always pairs well with beef.
- If your marinade doesn't cover the entire steak, flip it over halfway through so both sides get submerged.
- Either marinate the steak in a plastic resealable food storage bag or an airtight food container.
- For medium-rare, the internal temperature should be 130F-135F. For medium temperature should be 140F-145F.
- When cutting flank steak or skirt steak, you want to slice against the grain. "The Grain" is the muscle fibers in the meat, if you cut with it then the meat will be very tough. By cutting through it, the meat will be tender.
- This recipe can also be used with skirt steak, the cooking time will be cut in half due to the thinner nature of the beef.
Video
Nutrition Information
Calories: 582kcal (29%), Carbohydrates: 21g (7%), Protein: 19g (38%), Fat: 48g (74%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 34g, Cholesterol: 34mg (11%), Sodium: 2512mg (109%), Potassium: 651mg (19%), Fiber: 2g (8%), Sugar: 11g (12%), Vitamin A: 668IU (13%), Vitamin C: 25mg (30%), Calcium: 83mg (8%), Iron: 3mg (17%)