Summer / No. 09 / Slicing against the grain
Grilled Flank Steak with Chimichurri
Flank steak seasoned simply, grilled hot and fast, rested, then sliced thinly against the grain and spooned with a bright parsley-oregano chimichurri.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Yield
- 6 servings
Photo: Steak with Chimichurri Sauce (13316522335) by Dominic Lockyer, CC BY 2.0, via Wikimedia Commons. Cropped and resized.
Flank steak is lean, deeply beefy and relatively affordable, and it cooks in about ten minutes on a hot grill. It is also a cut that will punish a careless knife. Sliced the wrong way, it is chewy; sliced thinly against the grain, it is tender and juicy. That one detail is the whole lesson.
Chimichurri, the Argentine sauce of parsley, oregano, garlic, vinegar and olive oil, is the perfect partner. It is sharp and herbal enough to cut through the richness of grilled beef, and it takes five minutes with a knife. Make it at least twenty minutes ahead so the flavors can mingle.
Method
- 1
Make the chimichurri: combine the shallot, garlic, vinegar and salt in a bowl and let sit for 5 minutes to mellow. Stir in the parsley, oregano, red pepper flakes and olive oil. Season with black pepper. Let stand at least 20 minutes.
- 2
Pat the steak dry and season both sides with the salt, pepper and cumin. Let it sit at room temperature for 30 minutes while the grill heats, or refrigerate uncovered for up to 24 hours.
- 3
Heat a grill to high, about 500°F, and clean the grates. Rub the steak with oil.
- 4
Grill the steak for 4 to 6 minutes per side, until well browned and an instant-read thermometer in the thickest part reads 125 to 130°F (52 to 54°C) for medium-rare.
- 5
Transfer to a cutting board and rest for 10 minutes.
- 6
Identify the direction of the grain, then turn the steak so your knife will cut across it. Slice thinly, about 1/4 inch, holding the knife at a slight diagonal.
- 7
Arrange the slices on a platter, pour over any juices from the board, and spoon chimichurri over the top. Serve the rest on the side.
Cook's notes
- Skirt steak or hanger steak can be cooked and sliced the same way; skirt cooks a minute or two faster.
- No grill? Use a smoking-hot cast-iron skillet with the kitchen fan on high.
- Chimichurri keeps for 3 days in the fridge, though the parsley darkens over time.
Keeping
Refrigerate sliced steak for up to 3 days. Serve cold in salads or sandwiches, or warm briefly in a skillet; avoid microwaving, which overcooks it.
Cooking times and temperatures are guides; ovens, stoves and ingredients vary. This recipe is for home cooking and is not dietary or medical advice. Check labels for allergens.
