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.

We can’t talk about beef without taking about the wonderful, dedicated beef farmers. Did you know in Ohio we have 17,000 beef farming families and 98 percent are family farms. That is an amazing representation of their dedication and love for their cattle. I had the privilege of visiting a variety of beef farms in Ohio and have to tell you the passion they have for the land, the livestock and farming is inspiring and something to be celebrated.

And the Ohio beef community includes more than just farmers! Small business owners, community leaders, animal caretakers, nutritionists and environmentalists are all dedicated to producing safe, wholesome, nutritious beef.

Do you want to see a cattle family firsthand? Watch this short video to learn how the Clarks and the Hollowells, beef farmers from Covington, Ohio, work hard every day feed our families now, and future generation.  

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.

Grilling season is now in full swing and I couldn’t be happier. Here are some tips to help you master that grill game:

• 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.

• Looking to be named the Grill Master this Cinco de Mayo? Be confident in your skills when following handy these beef grilling guidelines.

• 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. 

• 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. 

Yield: 4

Easy Grilled Flank Steak with Chimichurri Sauce

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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.