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!
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
- 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.
- 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.
- 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.
- Resting the Steak: Allow the grilled steak to rest for 5 minutes on the carving board. This step ensures optimal juiciness and tenderness.
- Slicing: When slicing the steak, go against the grain for maximum tenderness. Slicing along the grain makes it tough to chew.
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