Grilled Flank Steak with Chimichurri Sauce

Name: Grilled Flank Steak with Chimichurri Sauce
Prep time: 90 min
Cook time: 30 min
Ingredients: 1 flank steak (flank steak); 2 tbsp. avocado oil (or high heat oil) (avocado oil (or high heat oil)); 1 tbsp. sea salt (sea salt); 1 tsp. black pepper (black pepper); 1 tsp. dry oregano (dry oregano); 1 tsp. granulated garlic (granulated garlic); 0.125 tsp. cumin powder (cumin powder); 0.75 cup parsley (finely chopped) (parsley (finely chopped)); 1 pinch red pepper flakes (red pepper flakes); 5 cloves garlic (finely chopped) (garlic (finely chopped)); 1 tsp. dry oregano (dry oregano); 2.5 tbsp. red wine vinegar (red wine vinegar); 0.5 cup olive oil (olive oil)

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

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1 Food Prep 15 mins + Brine
2 Grill Prep 10-20 mins
3 The Cook 20 mins

Cooking for 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

Fuel: We recommend Kingsford® Professional Charcoal Briquets for their high heat, low ash performance.*n
*Compared to Kingsford® Original Charcoal
Method: Direct-Heat Grilling
Temp: 500°F (High Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

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.

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.

How Done Is My Steak? Let’s Find Out * USDA Safety Guidelines recommend cooking steak to the mediumtemp of 145°F to make sure any harmful bacteria are destroyed.
** Cooking times are approximate and based on a 1” steak, including sear time.

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

For safe meat preparation, reference the USDA website.

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