What’s the Best Way to Grill a Flank Steak With a Chimichurri Sauce?

In the world of grilled meats, flank steak holds a revered position. Its deep, beefy flavor, when combined with the right marinade and cooked to perfection, can make for an unforgettable meal. However, pairing it with chimichurri, a bold, herby sauce from South America, takes the dish to a whole new level. The beauty of chimichurri lies not only in its freshness but also in its versatility; it can be used as a marinade or a sauce, or both. So, let’s dive into the ultimate guide on how to grill a flank steak with chimichurri sauce.

The Art of Grilling Flank Steak

Grilling is not merely about throwing a piece of meat onto a grill. It is an art that requires precision and skill. The same applies when grilling flank steak. Why? Because this particular cut of meat is lean and muscular, which makes it susceptible to overcooking. As a result, you need to employ a specific cooking method to ensure that it remains tender and juicy.

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To start, consider the thickness of your steak. A 1-1.5 inch-thick flank steak usually takes about 3-5 minutes per side to grill on medium-high heat. Remember, each side should only be flipped once to retain its juices. Also, make sure to preheat your grill for at least 15 minutes before you start cooking.

Another key aspect is the marinade. Since flank steak is a relatively tough cut, a good marinade will not only enhance the flavor but also tenderize the meat. An ideal marinade for flank steak should contain a tenderizing ingredient like vinegar or citrus, along with oil, garlic, and seasonings.

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Preparing the Chimichurri Sauce

The chimichurri sauce is a favorite in Argentine cuisine. This tangy and herbaceous sauce is the perfect match for grilled meats, especially flank steak. When made correctly, it imparts a burst of freshness that complements the rich, smoky flavor of the meat.

The basic ingredients for chimichurri sauce include parsley, garlic, red pepper flakes, red wine vinegar, and oil. To make the sauce, simply combine all the ingredients in a blender or food processor and blend until smooth. The key is to balance the flavors in a way that neither the tanginess of the vinegar nor the spiciness of the red pepper flakes overpower the other ingredients.

Remember, chimichurri sauce can be used as a marinade, a serving sauce, or both. If you plan to use it as a marinade, be sure to set aside a portion for serving before adding the raw meat.

Marinating the Flank Steak

Once the chimichurri sauce is ready, it’s time to marinade the steak. The marinade is an essential part of this recipe because it adds flavor to the meat and helps to tenderize it. When marinading with chimichurri, coat the meat thoroughly and refrigerate for at least 2 hours, or even better, overnight. The longer you marinade, the more flavor the meat will absorb.

When you’re ready to grill, remove the steak from the refrigerator and let it sit at room temperature for about 20 minutes. This helps the steak cook more evenly. However, remember to wipe off excess marinade to prevent flare-ups while grilling.

Grilling and Serving the Flank Steak with Chimichurri Sauce

Now comes the moment you’ve been waiting for: grilling the flank steak. Preheat the grill on high for about 15 minutes. Then, reduce the heat to medium-high and place the steak on the grill.

Cook the flank steak for about 3-5 minutes on each side for medium-rare. If you prefer your steak medium, grill it for 5-7 minutes on each side. Make sure to only flip the steak once during the grilling process to retain its juices.

Once the steak is grilled to your liking, remove it from the grill and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the steak, keeping it moist and tender.

Now, slice the flank steak against the grain. This is crucial because it shortens the muscle fibers and makes the steak easier to chew. Serve the slices with a generous drizzle of chimichurri sauce.

With this detailed guide, grilling a flank steak with a chimichurri sauce should be a breeze. Just remember, the key to a perfect grilled flank steak lies in the marinade and the cooking method. And, of course, a tantalizing chimichurri sauce to round off the flavors. So, fire up your grill, and let the magic begin!

The Perfect Flank Steak Marinade with Chimichurri

The beauty of marinating is that it allows the flavors to permeate deeply into the meat. For a flank steak marinade, chimichurri offers a magical mix of flavors that not only enhances the meat’s taste but also aids in tenderizing it.

To prepare the marinade, use about half of the chimichurri sauce you made. Mix it with a little soy sauce, garlic powder, and olive oil. The soy sauce provides a saline essence to the meat, and the olive oil helps to keep it moist during grilling. Remember, garlic powder is used instead of raw garlic in the marinade to prevent the garlic from burning and creating a bitter flavor on the grill.

Immerse the flank steak in the marinade, ensuring it’s completely coated. Place it in a sealed container or a ziplock bag and refrigerate. The steak marinade should ideally be done overnight, but if pressed for time, a minimum of 2 hours is essential.

Before grilling, take the steak out of the fridge, let it come to room temperature, and wipe off any excess marinade. A crucial point to remember is that a cold steak right off the refrigerator won’t cook evenly, so this step is critical.

Grilling Flank Steak to Perfection

Grilling a flank steak to perfection requires attention and precision. Ensuring your grill is preheated correctly is vital. A hot grill helps to sear the meat quickly, sealing in the juices and providing a tasty crust. Preheat your grill on high for about 15 minutes, then reduce the heat to medium-high to avoid overcooking the steak.

Place your marinated flank steak on the grill and let the heat do its magic. For a medium-rare steak, grill for about 3-5 time minutes per side; for a medium steak, aim for 5-7 minutes side.

Again, it’s essential to flip the steak only once during the grilling process to retain its juices and ensure even cooking. Use a pair of tongs or a spatula instead of a fork to turn your steak, as piercing can cause valuable juices to escape.

Once the steak is cooked to your liking, remove it from the grill and let it rest for about 5 minutes. This allows the juices to redistribute throughout the steak, resulting in a moist and tender piece of meat.

Conclusion: Serving and Enjoying Your Flank Steak with Chimichurri Sauce

Now it’s time to slice and serve the steak. Remember to slice against the grain to shorten those meat fibers for a tender chew.

With the remaining chimichurri sauce, drizzle generously over the sliced steak. The bright and fresh flavors of the chimichurri perfectly complement the rich, smoky taste of the grilled flank steak.

Accompany your steak with a side of grilled vegetables or a simple salad for a balanced meal. Now you’re ready to savor this delicious steak flank recipe with your family and friends!

Perfecting the art of grilling a delicious flank steak with chimichurri sauce may not happen overnight. But with this detailed guide and a bit of practice, you will be on your way to preparing a flavorful and memorable meal. Enjoy the process and the delightful results. Happy grilling!

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