Flank Steak with Chimichurri
If you have ever wanted to grill a steak that’s tender, juicy, and loaded with flavor, today is your lucky day. Back in the old days, a cowboy cook on the trail had to make the most out of every cut of beef, and a good flank steak was worth its weight in gold. Fast to cook and full of rich flavor, this cut could feed a crew of hungry hands in no time. These days, it still holds its place at the top of the list for backyard cooks who like their steak bold and hearty.
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Flank steak comes from the underside of the beef, near the belly. It’s a hardworking muscle, which gives it a deep, beefy flavor, but it can be tough if you don’t treat it right. The secret lies in two things — a good marinade and slicing against the grain. Follow those two rules and you’ll have a steak that’s tender enough to melt in your mouth.
Marinating the Cowboy Way
Starts by giving this steak a soak in a cowboy marinade. It’s simple, but it does some real magic. The buttermilk helps tenderize the meat with its lactic acid while adding a subtle richness. A little soy sauce, Worcestershire, and olive oil bring out the savory depth, and smoked paprika and garlic give it great depth of flavor.
Tip: Let that steak rest in the marinade for about four hours in the icebox so the flavors can settle in and do their work.
When it comes out, rinse and pat it dry. You’ll notice it’s already taken on a slightly lighter color — that’s a sign the marinade has done its job. Now it’s time to season up. We prefer you use Mesquite Seasoning and Rib Rub together for the perfect smoky, peppery blend. The Mesquite gives that natural outdoor smoke flavor, and the Rib Rub adds a gentle kick of chili powder and ancho. Sprinkle from up high for even coverage, pat it down, and give that steak a good game-day pep talk.
Firing Up the Grill
Fire up the grill with hardwood lump charcoal, keeping the coals on one side for indirect heat. That’s the key to getting a slow warm-up and a good smoke bath before the sear. Lay the steak on the cooler side, close the lid, and toss in a couple chunks of mesquite wood for flavor.
Tip: Let your steak smoke for about 15 minutes on indirect heat before moving it over to the hot side for that final sear.
Once it’s smoked and warmed through, move it right over the coals and let those flames go to searing. Flip often, flip it, flip it, but don’t flip it on the ground because Sadie will get it. You’re looking for an internal temperature around 125°F. Always check from the side of the steak, not the top, so you hit the center of the meat.
The Finishing Touch: Chimichurri
Chimichurri is a nod to the South American gauchos — the cowboys of the pampas — who lived on horseback, cooked over open fires, and took pride in their beef. This fresh, vibrant sauce ties it all together. Mix up the olive oil, red wine vinegar, parsley, garlic, oregano, and a touch of red pepper flakes. Let it rest for a few hours so all the flavors come together.
Right before serving, baste that flank steak with chimichurri while it’s still over the fire. The olive oil will cause a few flare-ups, so back it off the heat a little, then give it a quick finish over the flames. Slice the steak thinly across the grain and serve it drizzled with more chimichurri.
Tip: Slicing against the grain shortens those long muscle fibers and makes every bite tender and juicy.
This steak can hold its own straight off the board, but it’s also great in sandwiches, salads, or fajitas. However you serve it, it’s going to disappear fast.
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