grilled flank steak with chimichurri sauce.
Feeding large groups of people doesn’t have to break the bank, and you can serve mouthwatering and budget-friendly dishes without resorting to a pasta casserole!
This is the reason I love flank steak – which is a great summer meat to toss on the grill. It’s a thinner steak that cooks up quick and is often sliced and paired with a sauce or homemade fruit salsa.
Most recently I served this flank steak with a chimichurri sauce – similar to a pesto but with a south american flair using lots of parsley and cilantro. It was a hit!
Have you ever put a dry rub on your meat? It makes the steak about 53 times better…just trust me on this one.
You can spoon the sauce over the top of the sliced meat, or serve on the side for discriminating (aka picky) eaters 
Enjoy!
A crowd-pleaser of a recipe! Serve with grilled corn on the cobb or mashed potatoes and a salad for a summer dinner that everyone will love!
Ingredients
- For the Steak Rub:
- 1 tablespoon brown sugar
- ½ teaspoon ground cumin
- 2 teaspoons coarse kosher salt
- ½ teaspoon ground black pepper
- For the Chimichurri Sauce:
- 1/3 cup olive oil
- 3 Tablespoons red wine vinegar
- 3 Tablespoons fresh lemon juice
- 3 garlic cloves, peeled
- 2 medium shallots, peeled and quartered
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried crushed red pepper
- 3 cups (packed) stemmed fresh parsley
- 2 cups (packed) stemmed fresh cilantro
- For the Steak:
- 1 ½ lbs. flank steak
- 2 tablespoons olive oil
Instructions
- For Spice Rub: Combine all ingredients in a small bowl.
- *Can be made 2 days ahead; store airtight at room temperature.
- For Chimichurri Sauce: Combine first 8 ingredients in a blender and blend until almost smooth. Add 1/2 of parsley and 1/2 of cilantro; blend until incorporated. Add remaining herbs, pureeing until almost smooth after each addition.
- *Can be made up to 3 hours ahead.
- For Flank Steak: Let steak stand at room temperature 45 minutes. Prepare charcoal or gas grill for high heat.
- Pat steak dry with paper towels; brush with oil. Sprinkle both sides of the steak with the spice rub using all of mixture. Place steak on grill; sear 4-5 minutes on each side for medium rare. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice steak against the grain and at a slight diagonal.
- Serve with Chimichurri sauce.
Notes
292 calories per serving, 22 grams of fat, 1 carb, 21 grams protein
Inspired by The Galley Gourmet.
TOTAL: $13.98 or $2.33 per serving for a fabulous and unique steak dish that will feed a crowd!
Trackbacks & Pingbacks