Grilled Steaks with Chimichurri
A medium rare grilled steak with a zingy, fresh homemade chimichurri sauce
Servings: 4 people
Calories: 522kcal
Equipment
- Gas or charcoal grill
Ingredients
- 1.5 pound flank steak*
- 1 teaspoon salt
- 1 teaspoon black pepper optional
- 1-2 tablespoons olive oil
Chimichurri
- 1 cup carrot greens, chopped or parsley
- 1 1/2 tablespoons minced garlic
- 1 teaspoon kosher salt
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon red wine vinegar
- 1/2 cup olive oil
Instructions
- If using a charcoal grill, prepare a bed of coals 4 - 6 inches under the grill grate.
- Make the chimichurri by combining all the ingredients in a bowl or jar.
- Season both sides of the steak with salt and pepper.
- When coals have ashed over (white/gray), or your gas grill is ready with direct, high heat, oil the grates with a towel or brush.
- Place on the steak and don't move it for 5 minutes.
- Flip and repeat, cooking for another 5 minutes. When the temperature reaches 127-130°F, remove the steak to rest.
- Rest for 10 minutes to allow the steak to come up to the 130-135°F range, and then slice and serve with chimichurri.
Notes
*You can cook ANY steak using this recipe. Please see the post above for specific cooking times, but on average most 1" thick steaks cook to mid-rare in 4-5 minutes on each side.
Nutrition
Serving: 6ounces | Calories: 522kcal | Carbohydrates: 4g | Protein: 38g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 102mg | Sodium: 1254mg | Potassium: 609mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 13mg | Calcium: 107mg | Iron: 4mg