Best Flank Steak Ever: Flank Steak with Fresh Chimichurri

Introduce the flank steak and discuss its characteristics.

Prepare the cowboy marinade using buttermilk, Worcestershire sauce, soy sauce, smoked paprika, olive oil, and garlic.

Combine the marinade ingredients in a bowl.

Place the flank steak in the marinade, ensuring it is well coated.

Cover the bowl and refrigerate for 4 hours.

After 4 hours, rinse the flank steak under the sink and pat it dry.

Season the flank steak with mosquite rub and rib rub, applying from a height for better coverage.

Preheat the grill to 325-350°F, using hardwood lump charcoal and adding mosquite chunks for flavor.

Place the flank steak on the grill away from the coals to smoke for 15 minutes, flipping halfway through.

After 15 minutes, move the flank steak over direct heat to sear it, checking the internal temperature.

Cook the flank steak until it reaches 125°F, flipping it multiple times for even cooking.

Baste the flank steak with chimichurri sauce towards the end of cooking.

Let the chimichurri sauce set for about 3 hours before serving.

Equipment Needed

Spice Level: