Zimmy's Nook

@zimmysnook

Flank Steak

Grilled Flank Steak with Chimichurri

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Platter filled with slice flank steak beef, corn, potatoes, skewered veggies and chimichurri sauce.

Grilled flank steak with chimichurri, grilled local corn, peppers & onions, roasted potato wedges, purple slaw, marinated onions, grilled toast, and 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 tag #MyCanadianBeef ! (and @zimmysnook)

Summer isn’t over, until I stop wearing sandals, so grill on my friends!

Flank Steak Serving Notes:

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. I love onions with steak, so I have included a bowl of marinated onions (recipe link). 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!)

Grilled Flank Steak with Chimichurri: FREQUENTLY ASKED QUESTIONS (FAQ)

How do you grill your corn on the cobb and pepper & onion skewers?

  • 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 one hour).
  • 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

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. 

Platter filled with slice flank steak beef, corn, potatoes, skewered veggies and chimichurri sauce.

Grilled Flank Steak with Chimichurri

Grilled flank steak with chimichurri, grilled local corn, peppers & onions, roasted potato wedges, purple slaw, marinated onions, grilled toast, and Stilton cheese.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 12 mins
Marinating Time 1 d
Total Time 1 d 42 mins
Course Dinner, Entree, Main Course
Cuisine Spanish
Servings 4 People

Ingredients
  

Grilled Flank Steak

  • 2 – 2½ lbs Canadian Beef Flank Steak
  • 1 tsp horseradish
  • 2 garlic cloves chopped
  • 1 tbsp honey
  • 1 tbsp sweet & smoky mustard
  • 1 tbsp dried oregano
  • 1 tbsp 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 tsp 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 shallot, chile, 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
  • 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.

Video

Keyword Chimichurri, family style recipe, Flank Steak, grilling, steak, steak recipes, Summer recipe
Tried this recipe?Let us know how it was!

HOPE YOU ENJOY THIS RECIPE. WE WOULD LOVE TO HEAR FROM YOU!

Please leave us your feedback in the comment box below.

If you love cooking with Canadian beef, check out some of our other favourite beef recipes.

Have a delicious day! James (aka Zimmy) & Elaine

Flank Steak Tacos

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Top down view of a flank Steak sliced with taco ingredients surrounding. Ingredients include avocado, radishes, cabbage, jalapenos, sauted mushrooms in a mini cast iron skillet, guacamole, tomatoes on vine, mixed olives, cheese wheel with red wax, corn and tomato salad, rice and beans, and two tacos filled on black plates.
Ontario Beef – Flank Steak Tacos

The temperature has dipped, the days are shorter, the nights longer. The fireplace is roaring, the music is pumping, the drinks are flowing and local Ontario Beef is on the table.
Gather round with friends and family, share stories, laugh loudly and dig into a taco fiesta featuring a delicious Ontario Beef flank steak.
My wife Elaine and I make it a point to know where our food comes from and have had the pleasure of getting to know a number of Ontario’s Beef Farmers. What we find these farmers all share in common is their appreciation and respect for their land, the environment, their livestock and their customers who purchase the products that they produce.
So, the next time you choose beef as a centerpiece to #GatherRound I encourage you to choose #OntarioBeef as your premium quality protein that will impress your guests and elevate even the most simple of gatherings.
Buying local also helps to support the many farmers, artisan’s, and purveyors of fine foods that live and work in Ontario.
Here is a glimpse of our trip to Heatherlea Farm to buy this beautiful Angus beef flank steak. The butcher had removed trimmed and packed my flank just as I arrived. Now that’s a nice perk of knowing your farmer and your butcher!

Heatherlea Farm
Ingredients
  • One 2-3 pound Ontario Beef Flank Steak
  • 2 garlic cloves, sliced
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh oregano
  • 2 tablespoons Dijon mustard
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 cup extra-virgin olive oil, plus more for grilling
  • Kosher salt
  • Freshly ground pepper
Preparation

In a blender, combine the garlic, rosemary, oregano, mustard, honey & 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.

Raw flank steak, scored diagonally across the steak on a cutting board with a large Thomas Keller Cangshan Cutlery knife.
Ontario Beef – Flank Steak from Heatherlea Farms

Add the meat to a resealable bag and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Refrigerate for at least 4 hours and up to 24 hours.

Remove the steak from the fridge at least 30 minutes prior to grilling. Preheat the grill on high. (Oiling the grates is advised as the honey may stick). Remove the steak from the marinade, letting the excess drip off.

Season with salt and pepper.

Grill the steak over medium-high heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 8-12 minutes.

Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.

Serve with grilled tortillas, guacamole and all your favourite fixings.

Ontario Beef – Flank Steak Tacos

This was created for an Instagram post on zimmysnook in partnership with Ontario Beef Opinions in this post are my own.

Balsamic Marinated Flank Steak with Chimichurri Sauce

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A sliced flank steak with a strip of chimichurri sauce down the top. Surrounded by parsley and a large knife.

Grilled flank steak with chimichurri sauce. The parsley in the garden is so healthy, I thought I’d try to use it up while I still can! I’m so glad I did!

Balsamic Marinated Flank Steak

Ingredients
  • 3 lb Angus Beef flank steak
  • 2 garlic cloves, sliced
  • 1 tablespoon rosemary leaves
  • 1 tablespoon dried oregano
  • 2 tablespoons whole-grain mustard
  • 1/2 cup balsamic vinegar
  • 1 cup extra-virgin olive oil, plus more for grilling
  • Kosher salt Freshly ground pepper
Preparation

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.

Add the meat to a glass or ceramic baking dish and pour all but 1/4 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.

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.

Thinly slice the meat against the grain and serve with Chimichurri Sauce.

Chimichurri Sauce

Ingredients
  • 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
Preparation

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

In addition to this Grilled Flank Steak with Chimichurri recipe, you can find more of my favourite chimichurri recipes here.