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The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Recipes

Grilled Flank Steak with Chimichurri Sauce

The fresh and bright flavors of this chimichurri sauce are the perfect complement to a grilled flank steak.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 4 people

Ingredients

Flank Steak:

  • 1 flank steak
  • 2 tbsp. avocado oil (or high heat oil)

Flank Steak Seasoning

  • 1 tbsp. sea salt
  • 1 tsp. black pepper
  • 1 tsp. dry oregano
  • 1 tsp. granulated garlic
  • 0.125 tsp. cumin powder

Chimichurri:

  • 0.75 cup parsley (finely chopped)
  • 1 pinch red pepper flakes
  • 5 cloves garlic (finely chopped)
  • 1 tsp. dry oregano
  • 2.5 tbsp. red wine vinegar
  • 0.5 cup olive oil

1 Food Prep

  • Mix together your flank steak seasoning ingredients in a bowl. Rub oil on both sides of your flank steak and then evenly sprinkle your seasoning mixture on both sides.

  • Place your flank steak, uncovered, in the refrigerator for 1 hour. This will help your dry brine to fully permeate your steak, enhancing your flavors.
  • Before grilling, remove your flank steak from the refrigerator and let it stand at room temperature for about 20 minutes.
  • Finally, combine all of your chimichurri ingredients together in a mixing bowl, and mix until well combined. Refrigerate your chimichurri until ready to serve.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place your flank steak on the grill and cook for about 5 minutes on each side, or until it reaches your desired doneness.

  • Then, remove your flank steak from the grill and place it into a pan. Cover it and let it rest for at least 7 minutes before slicing. Serve your flank steaks sliced, against the grain, with chimichurri on the side or drizzled on top.

Recipe created by Chef Ronaldo Linares, on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

Reviews
5.0
2 Reviews
Rated 5 out of 5 by from Quick Dinner Excellent taste and very fast to make for dinner. Family was happy with this new recipe
Date published: 2023-11-27
Rated 5 out of 5 by from Nice Basic Recipe We have this in our regular family rotation but it’s a good choice for Company, too. We switch it up by sometimes serving it on tortillas and sometimes serving it with a nice crusty bun.
Date published: 2023-06-06
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