Savour the essence of summer with our Grilled Flank Steak with Chimichurri recipe served alongside a medley of local grilled vegetables, crispy potato wedges, and a hint of Stilton cheese.
I am happy to have the opportunity to partner with Canada Beef and create a delicious grilled meal, including this tender, flavourful and satisfying flank steak.
As you know, Elaine and I believe, a healthy diet is one that contains mostly whole, fresh foods: lots of fruits and vegetables, high fibre grains and lean proteins – including red meat.
Beef is rich in nutrients and protein, yet low in calories, but above all we just love the taste of it!
So, get out there and grill this crowd-pleasing flank steak! Then post a mouth-watering image of it on Instagram and me @zimmysnook !
Disclosure: I have participated in a paid partnership with Canada Beef to create this Canada Beef Flank Steak recipe. Opinions in this post are my own.
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Ingredients
Flank Steak
- Flank steak
- horseradish
- Garlic
- Honey
- Sweet & smoky mustard
- Dried oregano
- Fresh rosemary
- Balsamic vinegar
- Olive oil
- Kosher salt
- Pepper
Chimichurri
- Jalapeño
- Shallot
- Garlic
- Red wine vinegar
- Kosher salt
- Cilantro
- Flat-leaf parsley
- Extra-virgin olive oil
See recipe card for quantities.
Watch how this recipe was made here.
Instructions
Marinade
In a blender, combine the horseradish, garlic, mustard, honey, rosemary, oregano, vinegar, and puree until the garlic is minced. Add the oil and blend until creamy.
Crosshatch the top of the steak to help with the absorption of the marinade and develop better char when grilling. 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 ¾ inch apart.
Add the meat to a resealable bag and pour in all the marinade; turn the meat to coat. Seal the bag and refrigerate for 4 to 24 hours.
Chimichurri
Combine jalapeño, shallot, garlic, vinegar, and salt in a medium bowl. Let sit 10 minutes.
Then stir in cilantro, parsley, and olive oil.
Grill the Steak
Remove the steak from the fridge at least 30 minutes prior to grilling. Preheat the grill on high. (If your grates have just been cleaned or have a habit of sticking, oiling the grates is a good idea, as the honey may stick). Remove the steak from the marinade, let the excess marinade drip off.
Season the steak with kosher salt & freshly ground pepper.
Grill the steak over medium-high heat, turning once, then flipping, then turning again, until charred and an instant-read thermometer inserted in the thickest part registers 125-130° F, total cooking time 8-12 minutes.
Transfer the steak to a carving board and let rest for 5-10 minutes. Thinly slice the meat against the grain and serve.
What to Serve with Steak and Chimichurri
I like to serve my Canada Beef Flank Steak ‘family style’, so everyone can take as much or as little as they would like! Start by placing the sliced steak in the center of a larger platter or sheet pan, then add a bowl of the chimichurri, the corn, and skewers (recipes for the corn & veggies skewers are in the FAQ below). I love onions with steak, so I have included a bowl of marinated onions. Then round out the platter with your favourite potatoes (roasted, boiled, mashed or fries), an aioli for the potatoes, fresh tomatoes, hot peppers (optional), a simple coleslaw, and Maldon salt (so good sprinkled on beef!)
FAQ
I use three peppers, one green, one red and one yellow. After washing and seeding, I cut each pepper into 12 equal pieces. I also cut one small onion into 16 pieces, the same size as the peppers.
I use four small 8″ skewers, (if using wood presoak for at least 30 minutes).
Thread 3 green peppers onto a skewer, followed by 2 onions, 3 red peppers, 2 onions, and 3 yellow peppers. Repeat for the other skewers.
Place four fresh cobs of corn (husked, rinsed and dried) & the pepper/onion skewers on a platter or sheet pan, drizzle with olive oil, then sprinkle with salt & pepper. Set aside.
Preheat the grill to medium-high.
Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10-12 minutes.
Place the skewers on the grill turning every 2 minutes until done lightly charred and softened, about 8-10 minutes.
Leave a Comment
If you get the chance to try this Grilled Flank Steak with Chimichurri recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James
Grilled Flank Steak with Chimichurri
Ingredients
Grilled Flank Steak
- 2 – 2½ pounds Canadian Beef Flank Steak
- 1 teaspoon horseradish
- 2 garlic cloves chopped
- 1 tablespoon honey
- 1 tablespoon sweet & smoky mustard
- 1 tablespoon dried oregano
- 1 tablespoon fresh rosemary chopped
- ⅓ cup balsamic vinegar
- ⅔ cup olive oil
- Kosher salt
- Freshly ground pepper
Chimichurri
- 1 jalapeño finely chopped (seeds optional)
- 1 shallot finely chopped
- 3 garlic cloves finely chopped
- ½ cup red wine vinegar
- 1 teaspoon kosher salt
- ½ cup finely chopped cilantro
- ¼ cup finely chopped flat-leaf parsley
- ¾ cup extra-virgin olive oil
Instructions
Marinade
- In a blender, combine the horseradish, garlic, mustard, honey, rosemary, oregano, vinegar, and puree until the garlic is minced. Add the oil and blend until creamy.
- Crosshatch the top of the steak to help with the absorption of the marinade and develop better char when grilling. 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 ¾ inch apart.
- Add the meat to a resealable bag and pour in all the marinade; turn the meat to coat. Seal the bag and refrigerate for 4 to 24 hours.
Chimichurri
- Combine jalapeño, shallot, garlic, vinegar, and salt in a medium bowl. Let sit 10 minutes.
- Then stir in cilantro, parsley, and olive oil.
Grill the Steak
- Remove the steak from the fridge at least 30 minutes prior to grilling. Preheat the grill on high. (If your grates have just been cleaned or have a habit of sticking, oiling the grates is a good idea, as the honey may stick). Remove the steak from the marinade, let the excess marinade drip off.
- Season the steak with kosher salt & freshly ground pepper.
- Grill the steak over medium-high heat, turning once, then flipping, then turning again, until charred and an instant-read thermometer inserted in the thickest part registers 125-130° F, total cooking time 8-12 minutes.
- Transfer the steak to a carving board and let rest for 5-10 minutes. Thinly slice the meat against the grain and serve.
Rate this Recipe
- If you make this, please leave a review letting us know how it was!
Looks good would like to try this
Hi Donna,
Thanks, I hope you do try it!
Have a great day!
James & Elaine