This dish is heavy in the rotation in the Tila house! It's delicious and gives you high chef cred to your guests. This is the perfect dish for a cheffy dinner in a short amount of time. It also teaches a fundamental sauce that can and should be used on any grilled meats or vegetables. Chimichurri can put an Argentinian spin on any dish.
Technique tips: Flank is thin, so use very high heat to get a good char in the short time it will take the steak to cook. Also, flank is so thin, a thermometer might not give you a good read, so the press test will help. Take your index and poke a flank steak to measure its texture. If it feels and bounces back like poking your cheek, that's rare. Your firm chin is medium rare. The firm, unyielding point of your nose is well done.
Swap option: This recipe will work with any good grilling meat like chicken breast, pork chops or steak cuts.
- 1 cup parsley, packed
- 3 tablespoons cilantro
- 1 teaspoon oregano
- 3 cloves garlic, finely minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon flaky sea salt
- 2 pounds flank steak
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 large red onion, sliced into 1/2-inch rings
- salt and freshly ground black pepper, to taste
For the chimichurri sauce:
Add all ingredients into a small food processor. Pulse about 4 to 6 times until the herbs are roughly chopped and chunky. Transfer to a serving bowl.
For the steak:1.
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 onions to the bowl and give it all a massage until combined.2.
Heat a grill to high for at least 5 minutes. If using a charcoal or gas grill, wipe the grill grates down with a lightly oiled towel right before cooking to clean any char and debris. This will give you a great grill mark and help the beef from sticking.3.
Grill the steaks directly on the frill for about 3 minutes or until well browned on one side. Turn the steaks over and add the onions to the grill. Cook for another 2 minutes or until steak is medium rare about 125 F or desired doneness. You just want the onions slightly charred but still crunchy. Transfer the steaks and onions to a cutting board and allow to rest tented for 5 minutes.
Slice the steak against the grain into 1-inch planks. Serve with over onions and drizzle with chimichurri sauce.