Easy Grilled Flank Steak with Chimichurri Sauce is the perfect way to celebrate Cinco de Mayo or the warmer weather arriving. Juicy, tender flank steak is marinated and grilled to perfection and topped with a flavorful chimichurri sauce.
EASY GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE
There is nothing like juicy, grilled flank steak fajitas, especially to help celebrate Cinco de Mayo.
This Easy Grilled Flank Steak with Chimichurri Sauce is the perfect way to celebrate and can be used in so many different ways from fajitas, to rice bowls, to salads.
Plus, adding lean beef to your diet is heart healthy.
Research shows that enjoying lean beef as part of a heart-healthy diet can lower cholesterol and reduce heart disease risk.
You can enjoy Cinco de Mayo and feel good about what your eating.
Mexican food is one of my favorites to eat and we make a lot of it in my household.
Between enchiladas, tacos, quesadillas, fajitas and a big batch of Chicken Tortilla Soup we enjoy our fair share.
When it comes to grilling beef my top suggestion is to marinade the meat for at least 2 hours.
This really helps infuse the flavors into the beef and also helps create a more tender and juicy piece of meat.
To celebrate Cinco de Mayo I have partnered with the Ohio Beef Council to bring you today’s recipe for Easy Grilled Flank Steak with Chimichurri Sauce.
You can make Cinco de Mayo or Taco Tuesday nutritious and delicious. A 3-oz serving of beef provides 25 grams of protein and 10 essential nutrients, wrapped up in one tasty package.
Big things often come in small packages.
Aside from being a great source of protein, beef provides essential nutrients in a smaller package than some other proteins.
For example, you would have to eat 8 ounces of chicken breast to get the same amount of iron as 3 ounces of beef.
I love that this meal provides my family with a nourishing meal for their body.
WHAT IS FLANK STEAK?
Flank steak comes from the cow’s abdominal muscle or lower chest. It is often cut into a foot long piece of beef and grilled whole.
You might also know this cut as a London broil, jiffy steak, bavette (in French).
Flank steak has very little fat which is one thing I love about it. You don’t have to trim it!
To help tenderize flank steak you might want to use a meat tenderizing mallet before applying the spice rub. I find this helps create a more tender piece of beef.
Flank steak pairs really nicely with sauces and salsas.
I love this Easy Homemade Salsa Verde, Tahini Sauce or this Pico de Gallo paired with it.
Before I send you off to grill this Easy Grilled Flank Steak with Chimichurri Sauce I have to talk about that sauce.
If you haven’t had chimichurri sauce you are missing out.
I adore it and it makes the perfect sauce for tacos, fajitas and in my opinion is the perfect pairing for steak.
I have seen a variety of recipes for a chimichurri sauce but today’s is the way I like to make it.
I love the cilantro and the Italian parsley together and I always add the crushed red pepper to add some heat but you can skip that if spice isn’t your thing.
TIPS FOR GRILLING BEEF:
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It’s time to break out the grill! Some of the best cuts for grilling during your Cinco de Mayo fiesta include Strip Steak, Flank and Ribeye.
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Looking to be named the Grill Master this Cinco de Mayo? Be confident in your skills when following handy these beef grilling guidelines.
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Adding a spicy marinade to your Cinco de Mayo beef dish? Allow ¼ to ½ cup of marinade for every pound of beef, and always marinate beef in the refrigerator, never at room temperature.
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Tenderizing your beef doesn’t have to be a challenge! Try marinating with an acidic juice, such as lime juice, which helps break down tough meat. Be careful – marinate too long and beef will become too soft. Aim for 30 minutes to 1 hour.
OTHER BEEF RECIPES YOU MIGHT LIKE:
GRILLED FLANK STEAK WITH DRY RUB
Easy Grilled Flank Steak with Chimichurri Sauce
Easy Grilled Flank Steak with Chimichurri Sauce is the perfect way to celebrate Cinco de Mayo or the warmer weather arriving. Juicy, tender flank steak is marinated and grilled to perfection and topped with a flavorful chimichurri sauce.
Ingredients
For the marinade:
- 1/4 cup olive oil
- 1/4 cup lime juice
- 3 garlic cloves, minced
- 1 small jalapeño, thinly sliced {optional}
- 2 Tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon ground cumin
- 1 teaspoon oregano {or Mexican oregano}
- 1/4 teaspoon cayenne pepper {optional}
- 1 teaspoon salt
- 1/8 teaspoon black pepper
For the Chimichurri Sauce:
- 1/2 cup fresh cilantro, loosely packed, finely chopped
- 1/2 cup fresh Italian parsley, loosely packed, finely chopped
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 2 Tablespoons rice vinegar
- 1/4 teaspoon crushed red pepper {more or less for spice}
- 1 teaspoon oregano {or try Mexican oregano}
- 1/2 of a lime juiced
- Salt and pepper to taste
Instructions
In a large zilch bag combine the marinade ingredients and mix well. Add the flank steak and close the ziplock. Use your hands to massage the marinade into the meat. Refrigerate for 2 hours or overnight.
When you are ready to grill remove the flank steak out of the refrigerator and let it rest on the counter. Add your bell peppers into a medium bowl and mix with 2 Tablespoons olive oil and a sprinkle of salt and pepper. Set aside.
In another medium mixing bowl combine the cilantro, parsley, garlic, olive oil, rice vinegar, crushed red pepper, oregano, lime juice and mix well. Taste and add salt and pepper to taste. Set aside.
Heat the grill to medium-high heat. Remove meat from marinade and discard the marinade. Place the bell peppers and the flank steak on the grill. Grill the steak to desired doneness, about 4 minutes per side for medium-rare or a temperature of 140 degrees F. Grill the bell peppers until they are just soft and slightly charred which shouldn't take much longer than your meat.
Remove the steak from the grill and place on a large cutting board. Let the steak stand for 4 to 5 minutes. Slice across the grain into thin strips and serve with the grilled peppers, the chimichurri sauce and your favorite fajita fixings.
Notes
Feel free to remove all the spice from the recipe {jalapeños, crushed red pepper and cayenne pepper} if you don't like heat.
BEST SIDE DISHES TO SERVE WITH STEAK
MEDITERRANEAN ROASTED VEGETABLES
TURMERIC ROASTED CAULIFLOWER
MEDITERRANEAN BEAN SALAD
CLICK HERE TO SEE MORE OF THE BEST SIDES TO PAIR WITH STEAK
Today’s post is sponsored by the Ohio Beef Council. As always my thoughts and opinions are 100% my own. Thank you for supporting the brands and products that make A Cedar Spoon possible.
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tanyaschroeder@fuse.net
Sunday 6th of May 2018
Your steak looks amazing! I love all the bright colors in this dish!