Flank Steak Recipe with Chimichurri Sauce
This dish is heavy in rotation in the Tila house! It’s delicious and gives you great credibility with your guests.
Technical advice: Be sure to use a thermometer to measure doneness. 125 F-130 F for semi-rare. All +10 degrees is a bake. Med / Med well / Well.
Exchange option: Any steak will work as a sirloin, tenderloin, or shoulder.
For the chimichurri sauce:
Add all the ingredients in a small food processor. Mix about 4 to 6 times until the herbs are coarsely chopped and in pieces. Transfer to a serving bowl.
For the steak:
Pat the flank steak dry with a paper towel. Season generously with salt and a pinch of pepper. Place in a medium bowl and drizzle with olive oil and soy sauce. Add the onions to the bowl and massage until well blended.
Heat a grill over high heat for at least 5 minutes. If using a charcoal or gas grill, wipe down the grill grates with a lightly oiled towel just before cooking to clean out the charcoal and debris. This will give you a great grill mark and help the beef not to stick.
Grill the steaks directly on the steering wheel for about 3 minutes or until nicely browned on one side. Turn the steaks over and add the onions to the grill. Cook another 2 minutes or until steak is medium rare, about 125 F or desired doneness. You just want the lightly charred but still crunchy onions. Transfer the steaks and onions to a cutting board and let stand in a tent for 5 minutes.
Slice the steak against the grain into 1-inch boards. Serve with onions and drizzle with chimichurri sauce.