This grilled flank steak is amazingly tender and flavorful when marinated in a delicious sauce then grilled to med-rare, cut on the bias, and covered in fresh and fragrant chimichuri sauce. Great for feeding a crowd and for leftover steak sandwiches!
Today you get grilled flank steak instead of a cocktail. But if I was you, I would have it with some wine!
Grilled flank steak is often overlooked and cast aside for fillet minion or rib-eyes, and mind you, those cuts are great, but for those of you who have had a properly prepared marinated and grilled flank steak, you know it won’t be your last. Typically a tougher cut of beef, if its marinated and cooked to medium rare and then cut on the bias (against the grain), it becomes so flavorful, tender and versatile.
I happen to think that flank steak is pretty cheap as steaks go, but Debbie tells me that it used to be half the price! Which would be even better, but I buy my flank steak at about $13 dollars Canadian and that will feed 4 people pretty easily. Unless they are all men, in which case you might need another. That’s still pretty cheap considering a decent steak can cost around $10 a steak.
Look at those fabulous grill marks! We explain in the recipe below, how to make ’em just like that…
Debbie always marinates her grilled flank steak in this teriyaki sauce. Her family loves it and her family is like mine. When they like something, they like it a lot and they get their panties all up in a knot if you try something new. As my sister Sam says, “If it isn’t broken, why fix it?” In this sort of situation, I always say, “Well, how do you know you won’t like the new way better unless you at least try it once!” Right?! They are usually not convinced, but we tell them if they would like to make dinner, they are welcome to 🙂
Back to the teriyaki…
I was slightly skeptical about mixing the teriyaki marinade with the chimichuri sauce. Asian flavors mixed with those of South American. But its Debbie’s recipe so we did it her way… and it turned out amazing. Lets just call it a flavor fusion, yes? Besides, you don’t really taste the teriyaki. It really just tenderizes the meat and makes the beef more flavorful. The chimichuri overpowers any teriyaki flavor anyways, but in the best way possible! The chimichuri recipe is so fresh and fragrant with all the green herbs, garlic, and lime juice that I could just sit and eat it with a spoon.
When we make grilled flank steak, even though one will usually feed our family, we often make two just so we have left overs. This is one steak that still tastes great the next day!
Ways to eat this grilled flank steak:
- as is with the chimichuri sauce
- the most amazing steak sandwiches
- steak tacos are amazing with grilled flank steak too
- make these cheesesteak stuffed portabellos with your leftovers!
Happy Friday Everyone!
Side Note about Meat for this Grilled Flank Steak:
Debbie and I are firm believers in quality ingredients. Choosing quality meat is especially important for the health of our families and for the health of our planet. We always choose grass fed or free range meat and local whenever possible. We’re so thankful for companies like Butcher Box who sell quality grass fed and pasture raised meats and who truly care about the welfare of the animals. As an animal lover and a carnivore, that makes a BIG difference to me. What’s even better is that Butcher Box also has a fabulous price point and your order gets delivered directly to your door!
If you click the link below, you will get 10$ off your first order and free bacon!
Grilled Flank Steak with Chimichuri sauce
This grilled flank steak is amazingly tender and flavorful when marinated in a delicious teriyaki sauce, grilled to med-rare, cut on the bias, and covered in fresh and fragrant chimichuri sauce. Great for feeding a crowd on a budget and for leftover steak sandwiches!
FOR THE MARINADE
- 2 lbs flank steak
- 3/4 cup soy sauce
- 1/4 cup citrus juice (I have used orange juice, pineapple juice and a mixture of citrus juice)
- 4-5 cloves garlic finely chopped
- 1 tbsp grated ginger
- 3 tbsp brown sugar or honey
MARINATE THE STEAK
- Place everything in a container with a lid or ziplock bag and marinate the flank steak at least 4-5 hour or overnight is best.
MAKE THE CHIMICHURI SAUCE
Fill a blender or food processor with the cilantro and parsley. Then add the lime juice, garlic, cumin and cayenne, and salt. While the blender is on, add the olive oil slowly. Blend until it is well pureed and somewhat smooth.
COOK THE STEAK
Heat your barbecue to medium-high heat. Wait for it to get nice and hot. So you can't hold your hand over the grill for more than a second.
Throw your steak on the grill and cook for 4 mins. Then turn slightly, a quarter turn, and cook for another 4 mins. This will get you beautiful criss-cross char marks on your steak. Then turn it over and do the same on the other side.
Take the steak off the grill and tent (cover) it with foil for 10 mins to let it rest and the juices redistribute.
With a sharp knife, slice the steak in thin slices against the grain. Serve with more chimichuri sauce on the side. Enjoy!
If your flank steak is less than 1 1/2 inches thick, reduce the cooking time slightly. Don't close the lid while the steak is cooking.