Flank Steak with Chimichurri Sauce

How to Make Chimichurri Sauce

Having made chimichurri sauce many ways, this is my all-time favorite recipe.

It contains equal amounts cilantro and parsley, a high proportion of vinegar, and is more the consistency of a condiment than a sauce. The main thing to know about making chimichurri sauce is that there's no right or wrong way to make it.

Here are a few tips:

• You can control the consistency of the sauce by choosing to blend it in a food processor or blender. I prefer a chunkier consistency, so usually my food processor. If you'd like a smoother sauce, use a high powered blender, like a Vitamix.
• If you want more of a thick, chutney style sauce, use less olive oil. If you want your chimichurri sauce to be more sauce-like and pourable, just add more olive oil.
• Adjust the level of vinegar, salt, pepper, and red pepper to your personal tastes. Whatever YOU like is the right way to make it.

How to Cook Flank Steak

I've included grilling, broiling, and Sous Vide instructions in the recipe. Whichever method you choose, make sure to really rub in the seasoning so that every inch of the steak is coated.

If you want, you can even do this ahead of time, letting it rest in the refrigerator until you're ready to cook it.

To Use a Blackstone Griddle:

Using a Blackstone Griddle is my favorite way to cook this steak. Turn on the burners, setting them to high heat and allow the griddle plenty of time to heat up, about 10-15 minutes. 

Lay the flank steak on the hot cook top and let it cook undisturbed for 3-4 minutes. Flip the steak over and let it cook for 3-4 minutes on the other side until it reaches your preferred level of doneness. 

I love serving Flank Steak and Chimichurri sauce with sautéed bell peppers and onions on the side. If you're using a Blackstone Griddle, you can cook the veggies and the steak at the same time. Just cook the peppers and onions on one side of the griddle while you cook the steak on the other side.

To Use an Indoor or Outdoor Grill:

For years I owned an electric indoor grill and used it all the time. Now that I own a Blackstone Griddle, I usually use that to make any kind of steak. But, an indoor or outdoor grill works just as well.

If using an indoor grill, turn it up to high and preheat according to the manufactures instructions.

If using an outdoor grill, preheat the grill until it's very hot. Heat the grill to between 600 to 800 degrees F, and keep it at this temperature for 30 to 45 minutes before cooking the steak.

Cook the steak for 3-4 minutes on one side. Then flip it over and let it cook for another 4-6 minutes until it reaches your preferred level of doneness.

Try to remove the steak from the grill right before it reaches the desired temperature. The steak will keep cooking for a bit after you remove it from the heat.

To Broil The Steak:

Set a rack in the top third of the oven and turn on the broiler. Let the oven heat for about 10 minutes.

In the meantime, line a broiler pan with aluminum foil and spray the top with nonstick cooking spray. I recommend spraying the pan with nonstick spray even if your pan is covered with a nonstick coating.

It will ensure that the steak doesn't stick to the pan when you want to turn it over. And it makes clean up easier!

Place the steak on the pan and set it under the broiler. Let it cook on one side for 4-6 minutes. Flip the steak over and let it cook on the other side for another 4-6 minutes, until it reaches your preferred level of doneness.

To Use a Sious Vide Cooker:

If you want your steak to be medium-rare, pre-heat a water bath to 135°F. For medium, heat the water to 145°F. For medium well, heat it to 150°F.

Vacuum seal the flank steak into food-grade vacuum sealing bags or place it in a heavy duty zip-top bag and squeeze out as much air as possible. Place the bagged flank steak in the preheated water bath and let it cook for 2 hours.

What to Serve with Flank Steak and Chimichurri Sauce

My favorite side dishes to serve with this meal is:

• Sautéed veggies - usually bell peppers, onions and asparagus
• Rice and beans, preferably with black beans cooked in my slow cooker or instant pot
• Crispy Fried Potatoes or Simple Roasted Potatoes.
• Jicama Salad with Apples and Honey Lime Dressing
• Pomegranate Margaritas

And, if you really want to blow people's minds, make a batch of warm, homemade flour tortillas. Homemade flour tortillas are crazy good and much easier to make than you might think.