Flank Steak with Chimichurri

This grilled flank steak with chimichurri is cooked hot and fast, sliced thinly and shared. An economical cut full of flavour, it easily feeds 2–4 people when served with simple sides.

5 from 1 vote

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Course: BBQ, Main Course

Cuisine: Argentinian, South American

Keyword: Flank Steak, Quick Steak

Cook Time: 20

Servings: people

Equipment

BBQ or Grill
Tongs
sharp knife
Chopping Board

Ingredients

1 large flank steak about 600–900 g
Olive oil
Salt
Chimichurri sauce to serve

Instructions

Make the chimichurri sauce first and set aside (see link for chimichurri above)
Remove the flank steak from the fridge 30 minutes before cooking. Pat dry, lightly oil and season generously with salt.
Preheat the BBQ or grill to high heat. The grill should be very hot before the steak goes on.
Cook the steak for 3–4 minutes per side, until well charred and cooked to medium-rare.
Remove from the grill and rest loosely covered for 10 minutes.
Slice thinly against the grain.
Arrange on a platter and spoon chimichurri over the top. Serve immediately.

Video

Notes

If you don’t have a BBQ, a hot grill pan works well — just make sure it’s properly preheated.