Grilled and marinated flank steak is amazingly tender and flavorful when grilled to med-rare, cut on the bias, and covered in fresh and fragrant chimichuri.
Today you get steak instead of a cocktail. But if I was you, I would have it with some wine!
Marinated flank steak is often overlooked and cast aside for fillet minion or rib-eyes, and mind you, those are delicious, but for those of you who have had a properly prepared marinated flank steak, you know it won’t be your last. Typically a tougher cut of beef, if its marinated and cooked to medium rare and then cut on the bias, it becomes so flavorful, tender and versatile.
I happen to think that flank steak is pretty cheap as steaks go, but Debbie tells me that it used to be half the price! Which would be even better, but I buy my flank steak at about $13 dollars Canadian and that will feed 4 people pretty easily. Unless they are all men, in which case you might need another.
Look at those fabulous grill marks! We explain in the recipe below, how to make ’em just like that…
Debbie always marinates her grilled flank steak in this teriyaki sauce. Her family loves it and her family is like mine. When they like something, they like it a lot and they get their panties all up in a knot if you try something new. As my sister Sam says, “If it isn’t broken, why fix it?” In this sort of situation, I always say, “Well, how do you know you won’t like the new way better unless you at least try it once!” Right?! They are usually not convinced, but we tell them if they would like to make dinner, they are welcome to 🙂
Back to the teriyaki…
I was slightly skeptical about mixing the teriyaki marinade with the chimichuri sauce. Asian flavors mixed with those of South American, specifically Argentina. But its Debbie’s recipe so… and it turned out amazing. Lets just call it a flavor fusion. Yes? You don’t really taste the teriyaki. It really just tenderizes the meat and makes the beef more flavorful and the chimichuri overpowers any teriyaki flavor anyways, but in the best way possible! The chimichuri recipe is from Ree Drummond’s Pioneer Woman cookbook. This sauce is so fresh and fragrant with all the green herbs, garlic, and lime juice that I could just sit and eat it with a spoon.
When we make marinated flank steak, even though one will usually feed our family, we often make two just so we have left overs. This is one steak that tastes great the next day still and as I mentioned before, you can use the left overs in so many mouthwatering ways!
Love beef? Check out our beef carpaccio recipe as well. Its delicious!
Happy Friday Everyone!
FOR THE TERIYAKI MARINADE
- 1 large flank steak
- ¾ cup soy sauce
- ¼ cup citrus juice (I have used orange juice, pineapple juice and a mixture of citrus juice)
- 4-5 cloves of garlic (chopped finely)
- 1 Tbsp of grated ginger
- 3 Tbsp brown sugar or honey
FOR THE CHIMICHURI SAUCE
- 1 large bunch cilantro
- ½ bunch parsley
- 3 garlic cloves
- juice of 3 limes
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- 1 tsp salt
- ½ cup olive oil
- Place everything in a ziplock bag and marinate the flank steak at least 4-5 hour or overnight is best.
FOR THE CHIMICHURI SAUCE
- Fill a blender or food processor with the cilantro and parsley. Then add the lime juice, garlic, cumin and cayenne, and salt.
- While the blender is on, add the olive oil slowly. Blend until it is well pureed and somewhat smooth.
TO COOK THE STEAK
- Heat your barbecue to medium-high heat. Wait for it to get nice and hot. So you can't hold your hand over the grill for more than a second.
- Throw your steak on the grill and cook for 4 mins. Then turn slightly, a quarter turn, and cook for another 4 mins. This will get you beautiful criss-cross char marks on your steak. Then turn it over and do the same on the other side.
- Take the steak off the grill and tent (cover) it with foil for at least 5 mins or up to 10 to let it rest and the juices redistribute.
- With a sharp knife, slice the steak in thin slices against the grain.
- Serve with more chimichuri sauce on the side. Enjoy!