Grilled Flap Steak with Chimichurri on the WEBER KETTLE | How To

flap steak

🥗Healthier: sirloin

💰Cheaper: chuck steak

Sirloin is leaner, while chuck steak is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is cost-effective.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder taste, while white vinegar is budget-friendly.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

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

Season both sides of the flap steak with beef seasoning or equal parts salt, pepper, and garlic powder.

Preheat the grill to a direct high temperature of about 450 to 500 degrees Fahrenheit.

Place the flap steak on the grill and cook for 4-6 minutes per side until reaching about 130 degrees Fahrenheit for medium-rare.

While the steak is grilling, prepare the chimichurri sauce by adding garlic cloves and red wine vinegar to the bottom of a blender jar.

Add parsley, cilantro, red pepper flakes, salt, black pepper, and olive oil to the blender.

Blend the chimichurri until reaching desired consistency, adjusting olive oil as needed.

Once the steak is cooked, remove it from the grill and let it rest for 2-3 minutes before slicing.

Slice the steak against the grain, optionally dividing it into smaller pieces for easier slicing.

Serve the sliced steak drizzled with chimichurri sauce.

Cooking Techniques

Equipment Needed

Spice Level: