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    Home » Beef & Veal

    Balsamic Marinated Flank Steak with Chimichurri Sauce

    Published: Jul 6, 2019 · Modified: May 27, 2024 by Zimmy · This post may contain Amazon and other affiliate links · 1 Comment

    Jump to Recipe Print Recipe

    Balsamic Marinated Flank Steak – featuring a succulent local Angus Beef flank steak marinated to perfection and complimented with a zesty chimichurri sauce.

    A balsamic marinated flank steak sliced thinly with a row of chimichurri sauce poured down the side.

    The balsamic marinade, crafted with garlic, rosemary, oregano, whole-grain mustard, and balsamic vinegar, promises a harmony of flavours.

    Serve thinly sliced with the homemade chimichurri sauce, and let the herbaceous flavours unfold with every bite!

    Keep this recipe in your ‘back pocket’ when you need a simple, yet mouthwatering recipe to impress your guests!

    Jump to:
    • Ingredients
    • Instructions
    • Recipe Tips
    • Leave a Comment
    • Suggested Sides
    • 📖 Recipe

    Ingredients

    • Angus Beef flank steak

    Balsamic Marinade

    • Garlic cloves
    • Rosemary leaves
    • Dried oregano
    • Whole-grain mustard
    • Balsamic vinegar
    • Extra-virgin olive oil
    • Kosher salt & freshly ground pepper

    Chimichurri Sauce

    • Shallot
    • Long red chili or red jalapeño
    • Garlic cloves
    • Red wine vinegar
    • Kosher salt
    • Cilantro
    • Flat-leaf parsley
    • Oregano
    • Extra-virgin olive oil

    See recipe card for quantities.

    Instructions

    Marinate the Flank Steak

    In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.

    Score the surface of the steak (on one side) before cooking to help the absorption of the marinade. Run your knife diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼-inch deep, and space them roughly 1-inch apart.

    This shows how to properly score your flank steak with a knife before marinating.

    Add the meat to a glass or ceramic baking dish or resealable bag and pour all but ¼ cup of the vinaigrette on top; turn the meat to coat with the remaining vinaigrette. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

    Chimichurri Sauce

    Combine shallot, chili, garlic and salt into a mini food processor and chop until fine. Add vinegar and let sit for 10 minutes. In a bowl, mix cilantro, parsley, and oregano with the contents of the food processor, stir to combine. Using a fork, whisk in oil. 

    Grill the Steak

    Remove the steak from the fridge at least 30 minutes prior to grilling.

    Preheat the grill to medium-high.

    Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper.

    Grill the steak turning once 90° on each side until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes.

    Grill the steak turning once 90° on each side until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes.

    Transfer the steak to a carving board and let rest for 5 minutes.

    Slice and Serve

    Thinly slice the meat against the grain and serve with chimichurri sauce.

    Recipe Tips

    1. Marinating: Score the surface of the steak (on one side) before cooking to help the absorption of the marinade. Allow the flank steak to soak up the rich flavours by marinating it for at least 4 hours, or ideally up to 24 hours. This ensures a depth of flavour.
    2. Chimichurri: Let the shallot, chili, garlic, and salt meld their flavours before combining with cilantro, parsley, and oregano. The result? A zesty accompaniment that perfectly complements the grilled steak.
    3. Grill Mastery: Achieve that perfect sear by preheating your grill to medium-high. Grill the marinated steak, turning it 90° on each side, until it reaches an irresistible char and an internal temperature of 125°F. This ensures a juicy, mouthwatering outcome.
    4. Resting the Steak: Allow the grilled steak to rest for 5 minutes on the carving board. This step ensures optimal juiciness and tenderness.
    5. Slicing: When slicing the steak, go against the grain for maximum tenderness. Slicing along the grain makes it tough to chew.

    Leave a Comment

    If you get the chance to try this Balsamic Marinated Flank Steak with Chimichurri Sauce recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂

    Suggested Sides

    • A grilled corn and tomato salad with feta.
      Grilled Corn and Tomato Salad
    • A bowl of cucumber and radish salad with dill.
      Cucumber Salad
    • A potato, bean and tomato salad.
      New Potato & Bean Salad
    • A dill pickle salad in a wooden bowl.
      Dill Pickle Potato Salad

    📖 Recipe

    Balsamic Marinated Flank Steak with Chimichurri Sauce

    Balsamic Marinated Flank Steak – featuring a succulent local Angus Beef flank steak marinated to perfection and complimented with a zesty chimichurri sauce.
    The balsamic marinade, crafted with garlic, rosemary, oregano, whole-grain mustard, and balsamic vinegar, promises a harmony of flavours. Serve thinly sliced with the homemade chimichurri sauce, and let the herbaceous flavours unfold with every bite!
    Keep this recipe in your ‘back pocket’ when you need a simple, yet mouthwatering recipe to impress your guests!
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 12 minutes mins
    Inactive time 4 hours hrs
    Total Time 4 hours hrs 32 minutes mins
    Course Dinner, Entree, Main Course
    Cuisine Argentinian
    Servings 4 -6 People

    Ingredients
      

    • 3 lb Angus Beef flank steak

    Balsamic Marinade

    • 2 garlic cloves sliced
    • 1 tablespoon rosemary leaves
    • 1 tablespoon dried oregano
    • 2 tablespoons whole-grain mustard
    • ½ cup balsamic vinegar
    • 1 cup extra-virgin olive oil plus more for grilling
    • Kosher salt & freshly ground pepper

    Chimichurri Sauce

    • 1 shallot roughly chopped
    • 1 long red chili or red jalapeño roughly chopped
    • 3-4 garlic cloves roughly chopped
    • ½ cup red wine vinegar
    • 1 teaspoon kosher salt
    • ½ cup finely chopped cilantro
    • ½ cup finely chopped flat-leaf parsley
    • 2 tablespoon finely chopped oregano
    • ¾ cup extra-virgin olive oil

    Instructions
     

    Marinate the Flank Steak

    • In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.
    • Score the surface of the steak (on one side) before cooking to help the absorption of the marinade. Run your knife diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼-inch deep, and space them roughly 1-inch apart.
    • Add the meat to a glass or ceramic baking dish or resealable bag and pour all but ¼ cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

    Chimichurri Sauce

    • Combine shallot, chili, garlic and salt into a mini food processor and chop until fine. Add vinegar and let sit for 10 minutes. In a bowl, mix cilantro, parsley, and oregano with the contents of the food processor, stir to combine. Using a fork, whisk in oil.

    Grill the Steak

    • Remove the steak from the fridge at least 30 minutes prior to grilling.
    • Preheat the grill to medium-high.
    • Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper.
    • Grill the steak turning once 90° on each side until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes.
    • Transfer the steak to a carving board and let rest for 5 minutes.

    Slice and Serve

    • Thinly slice the meat against the grain and serve with chimichurri sauce.

    Notes

    1. Marinating: Score the surface of the steak (on one side) before cooking to help the absorption of the marinade. Allow the flank steak to soak up the rich flavours by marinating it for at least 4 hours, or ideally up to 24 hours. This ensures a depth of flavour.
    2. Chimichurri: Let the shallot, chili, garlic, and salt meld their flavours before combining with cilantro, parsley, and oregano. The result? A zesty accompaniment that perfectly complements the grilled steak.
    3. Grill Mastery: Achieve that perfect sear by preheating your grill to medium-high. Grill the marinated steak, turning it 90° on each side, until it reaches an irresistible char and an internal temperature of 125°F. This ensures a juicy, mouthwatering outcome.
    4. Resting the Steak: Allow the grilled steak to rest for 5 minutes on the carving board. This step ensures optimal juiciness and tenderness.
    5. Slicing: When slicing the steak, go against the grain for maximum tenderness. Slicing along the grain makes it tough to chew.
    Keyword argentinian flank steak, balsamic marinated flank steak, balsamic marinated flank steak recipe, best sauce for flank steak, grilled marinated flank steak with chimichurri sauce, side dishes for chimichurri steak
    Tried this recipe?Let us know how it was!

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