Smoke Sessions: GRILL | Grilled Flank Steak with Chimichurri Sauce

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats and a high smoke point.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a similar tang with potential health benefits.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro offers a different flavor profile, while dried parsley is more economical.

fresh oregano

🥗Healthier: dried oregano

💰Cheaper: none

Dried oregano is often more accessible and has a longer shelf life.

Mix your spices together in a bowl.

Add olive oil on both sides of the flank steak.

Sprinkle both sides of the flank steak with the spice mixture.

Place the flank steak in the refrigerator for 1 hour to let the flavor penetrate the meat.

Remove the steak from the refrigerator and let it rest for 20 minutes to help get an even cook.

Fire up the grill and set it to 500 degrees using Kingsford charcoal.

Grill the steak for 5 minutes on each side or until it reaches an internal temperature of 135 degrees.

Remove the steak from the grill and let it rest for 7 minutes.

Prepare the chimichurri by chopping up your ingredients and adding them to a bowl with the rest of your spices.

Mix the chimichurri ingredients and let it sit, or place it in the fridge to develop more flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens