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Cooks With Cocktails / Cook / Grilled Flank Steak with Chimichuri Sauce ~ Serve Steak on a Budget

Grilled Flank Steak with Chimichuri Sauce ~ Serve Steak on a Budget

March 20, 2015 By Julie & Debbie

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Marinated Flank Steak with Chimichuri

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! 

Grilled Flank Steak sliced and drizzled with Chimichuri sauce

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.

Grilled Flank Steak on the BBQ with nice grill marks

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 knickers 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.

Grilled Flank Steak with Chimichuri

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!

Make this Grilled Flank Steak Even Easier

Butcher Box is a fabulous company that delivers grass-fed, pastured, free range, humanely raised meat products right to your door.   Grass-fed meat is full of healthy fats, omega-3s and antioxidants.
Plus, they have a fabulous price point (better than the same quality of meat in the grocery store) AND your order is delivered directly to your door! Its win win!
If you click the link below, you will get 10$ off your first order and free bacon!  They often sweeten the deal from time to time and you will see that offer by clicking on the picture as well.

(we earn a small commission when you purchase through our link and we so appreciate your support) 

Marinated Flank Steak with Chimichuri

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! 
4.28 from 11 votes
Print Pin Rate
Course: Main
Cuisine: Canadian
Prep Time: 20 minutes
Cook Time: 16 minutes
Resting time: 10 minutes
Total Time: 36 minutes
Servings: 6
Calories: 244kcal
Author: Julie & Debbie

Ingredients

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

FOR THE CHIMICHURI SAUCE

  • 1 bunch cilantro
  • 1/2 bunch parsley
  • 3 cloves garlic
  • 3 limes juiced
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 cup olive oil

Instructions

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!

Notes

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. 

Nutrition

Serving: 1serving without the chimichuri sauce | Calories: 244kcal | Carbohydrates: 10g | Protein: 32g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 86mg | Potassium: 597mg | Fiber: 1g | Sugar: 6g | Vitamin A: 505IU | Vitamin C: 16.9mg | Calcium: 57mg | Iron: 2.9mg
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Debbie & Julie Signature

Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.

Meet Julie and Debbie

Hi There! That's Julie there on the left and Debbie on the right, busy women who love to entertain with great food and cocktails.

Our goal is to encourage our readers to cook often, to feel empowered by recipes that work, and to entertain more with our no-stress approach to cooking and entertaining ~ because sharing food leads to sharing life, strengthening families and building friendships. Read More…

« Simple Spinach Hummus
Pineapple and Prawn Salsa & Cashew Sriracha Cream on Avocado halves »

Comments

  1. chantelle | naked cuisine says

    March 21, 2015 at 5:02 pm

    Wow that beautiful vibrant green, and those grill marks, absolute perfection! I love having a jar of chimmichurri in the fridge at all times.

    Reply
    • Julie and Debbie says

      March 23, 2015 at 11:45 am

      Hi Chantelle! Thanks for the comment 🙂 I agree, chimichuri is sure worth keeping on hand!

      Reply
  2. Lillian says

    July 21, 2015 at 8:43 am

    This recipe looks great! In your intro you mentioned marinating this in teriyaki but the recipe list calls for soy sauce.. which would you recommend? Can’t wait to make this tomorrow!

    Reply
    • Julie and Debbie says

      July 21, 2015 at 12:01 pm

      Hi Lillian, thanks for stopping by our site. I wish I was coming to your house for dinner! Now I have a craving for this 🙂

      Sorry for any confusion, but to make teriyaki sauce (from scratch) you use the ingredients listed in our recipe. Including soy sauce. I have updated the recipe so that hopefully it is a little more clear. I have also updated the post to show links to some recipes we often use when we have left overs of this steak. If you have any left, you should definitely check out the steak sandwiches!

      Reply
  3. Meredith says

    September 8, 2016 at 6:02 pm

    This looks divine! What else would you serve alongside for a complete meal? Can’t wait to try!

    Reply
    • Julie & Debbie says

      September 12, 2016 at 8:09 am

      Hi Meredith, I would probably serve this with roasted or mashed potatoes. I love steak and potatoes 🙂 and that chimichuri sauce would be so good over roasted potatoes too! I would also maybe do corn on the cob and a green salad or some sauteed peppers, carrots and onions. Or even just a wack of steamed veggies. Hope that helps!

      Reply
      • Meredith says

        December 14, 2016 at 4:40 pm

        Thanks for the excellent ideas! I made this in September for my boyfriend’s family, and it was such a huge hit! I made roasted potatoes for the side????. Since then I have also made a creamy goat cheese polenta and let me tell you, steak with chimichurri, roasted tomatoes & cheesy polenta is a surreal experience!

        Reply

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Welcome!

Hi There! That's Julie there on the left and Debbie on the right, busy women who love to entertain with great food and cocktails.

Our goal is to encourage our readers to cook often, to feel empowered by recipes that work, and to entertain more with our no-stress approach to cooking and entertaining ~ because sharing food leads to sharing life, strengthening families and building friendships. Read More…

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