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grilled flank steak with chimichurri - featured image

Grilled Flank Steak with Chimichurri: Easy Budget-Family Labor Day Meal

  • Author: Lina
  • Total Time: 27 minutes
  • Yield: 4-6 servings 1x

Description

A budget-friendly and flavorful Labor Day main dish featuring grilled flank steak topped with a vibrant, fresh chimichurri sauce. This meal is ready in under 30 minutes and is perfect for feeding a family.

Ingredients

Scale
  • 1 cup fresh parsley, packed
  • 1/2 cup fresh cilantro, packed
  • 4–5 cloves garlic, minced or crushed
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 1.5 to 2 pounds flank steak
  • Kosher salt for seasoning
  • Freshly cracked black pepper for seasoning
  • Neutral oil (canola or vegetable) for grilling

Instructions

  1. Make the Chimichurri: In a food processor, pulse parsley, cilantro, garlic, red pepper flakes, and oregano until finely chopped. With the processor running, slowly drizzle in olive oil and red wine vinegar. Pulse to combine, taste, and add salt. Set aside or refrigerate.
  2. Prep the Steak: Remove flank steak from the fridge 20-30 minutes before grilling to reach room temperature. Pat dry with paper towels and season generously on both sides with salt and black pepper.
  3. Heat the Grill: Preheat grill to high heat. If using charcoal, create a two-zone fire. Clean grates and brush with neutral oil to prevent sticking.
  4. Grill the Steak: Place steak on hot grill. Cook for 5-6 minutes per side for medium-rare, avoiding moving it too much to get grill marks. If flare-ups occur, move to cooler zone. Use a meat thermometer to check internal temperature; pull at 130°F for medium-rare.
  5. Rest the Steak: Transfer steak to a cutting board and tent loosely with foil. Let rest for at least 10 minutes to allow juices to redistribute.
  6. Slice and Serve: Slice the steak against the grain into thin strips. Serve immediately with chimichurri drizzled over the top.

Notes

Always slice the steak against the grain to ensure tenderness. Do not overcook flank steak as it is lean and can become dry; medium-rare is recommended. The chimichurri sauce can be made a day in advance to allow flavors to meld. Leftovers can be stored in the fridge for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Cuisine: Argentinian

Nutrition

  • Serving Size: Approximately 4oz st
  • Calories: 320
  • Sodium: 280
  • Fat: 22
  • Carbohydrates: 2
  • Fiber: 1
  • Protein: 28

Keywords: grilled flank steak, chimichurri, labor day meal, budget dinner, easy steak recipe, family dinner, gluten-free, high protein

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Find it online: https://homefood.info/grilled-flank-steak-with-chimichurri-easy-budget-family-labor-day-meal/