Grilled Steak with Chimichurri Sauce
A herb-filled chimichurri sauce perfectly complements a classic grilled flank steak, perfect for a summer meal.
Recipe Details
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 min plus resting time
- Servings: 6
Full Ingredient List
- 2 pounds skirt or flat iron steak, room temperature
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 ¼ cup Chimichurri Sauce
Steak
Tools and Equipment
- Grill
- Sharp knife
- Grilling tongs
- Instant-read thermometer
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 2 pounds | skirt or flat iron steak | room temperature | |
| 1 teaspoon | kosher salt | ||
| ¼ teaspoon | freshly ground black pepper |
Instructions
- Step 1: Preheat the grill on high.
- Step 2: Pat the steak dry with paper towels. (Tips: Ensures better searing.)
- Step 3: Season the steak all over with salt and pepper. (Tips: Be thorough for even flavor.)
- Step 4: Place the steak on the grill and cook without moving it, until slightly charred, 4 to 5 minutes. Turn the steaks over and continue to cook 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium, or 8 to 10 minutes for medium-well. (Tips: Use a thermometer to check for doneness: 135°F for medium-rare, 140°F for medium, 150°F for medium-well.)
- Step 5: Transfer the steaks to a cutting board, tent loosely with foil and let rest 5 minutes. (Tips: Resting allows juices to redistribute.)
- Step 6: Slice against the grain. (Tips: Ensure tenderness of the steak slices.)
Additional Information
Notes: Remove the meat from the refrigerator 1 hour before grilling to bring it to room temperature.