Flank Steak with Smoked Chimichurri
Flank Steak with Smoked Chimichurri
Ingredients
For the Flank Steak Marinade
- 1 flank steak
- 125 ml soy sauce
- 100 ml olive oil
- 1 lime, juiced
- 3 garlic cloves, minced
- 1 jalapenos, sliced, to taste
- 30 ml tequila
- as needed BBQ rub
For the Smoked Chimichurri
- 125 ml olive oil
- 1 handful parsley, finely chopped
- 4 garlic cloves, finely chopped
- 25 ml red wine vinegar
- to taste salt
- to taste black pepper
- to taste red pepper flakes
- 1 piece hot charcoal, optional, for smoking
Instructions
- 1
Prepare the marinade for the flank steak. In a bowl, combine the soy sauce, 100 ml olive oil, juice of 1 lime, minced garlic cloves, sliced jalapenos, and tequila. Whisk until well combined.
⏱️ 5 min
- 2
Place the flank steak in a shallow dish or a resealable bag. Pour the prepared marinade over the steak, ensuring it is fully coated. Marinate in the refrigerator for at least 1 hour, or preferably longer for more flavor.
⏱️ 5 min
- 3
While the steak is marinating, prepare the smoked chimichurri. In a medium bowl, combine the finely chopped parsley and garlic cloves. Add salt, black pepper, and red pepper flakes to taste.
⏱️ 5 min
- 4
Pour the red wine vinegar into the bowl with the herbs and spices, and mix well to combine.
⏱️ 2 min
- 5
Add 125 ml olive oil to the chimichurri mixture and stir thoroughly until all ingredients are well incorporated.
⏱️ 3 min
- 6
For an optional smoky flavor, carefully place a piece of hot charcoal into a small heat-proof bowl or directly into the chimichurri (if using a metal bowl). Immediately cover the bowl with a lid or plastic wrap to trap the smoke. Let it sit for a few minutes, then remove the charcoal.
⏱️ 5 min
- 7
After the steak has marinated, remove it from the marinade. Do not wipe off the excess marinade. Generously season both sides of the steak with BBQ rub.
⏱️ 5 min
- 8
Set up your grill for 2-zone cooking. Place hot coals on one side of the grill and leave the other side empty. Allow the grill to heat up to a high temperature.
⏱️ 10 min - 9
Place the seasoned flank steak directly over the hot coals. Grill the steak hot and fast, continuously flipping it every 30 seconds to ensure even cooking and to develop a good crust on both sides.
⏱️ 8 min
- 10
Continue grilling and flipping until the internal temperature of the steak reaches 45°C (113°F) when measured with a meat thermometer. This typically takes about 6-8 minutes depending on thickness and grill heat.
⏱️ 2 min
- 11
Remove the steak from the grill and place it on a cutting board. Let the steak rest for 5 minutes to allow the juices to redistribute.
⏱️ 5 min
- 12
Slice the rested flank steak against the grain into thin strips. Serve immediately with the smoked chimichurri on the side.
⏱️ 5 min
Kitchen Tools
Flank Steak with Smoked Chimichurri
For the Flank Steak Marinade
- 1 flank steak
- 125 ml soy sauce
- 100 ml olive oil
- 1 lime, juiced
- 3 garlic cloves, minced
- 1 jalapenos, sliced, to taste
- 30 ml tequila
- as needed BBQ rub
For the Smoked Chimichurri
- 125 ml olive oil
- 1 handful parsley, finely chopped
- 4 garlic cloves, finely chopped
- 25 ml red wine vinegar
- to taste salt
- to taste black pepper
- to taste red pepper flakes
- 1 piece hot charcoal, optional, for smoking
Instructions
- 1
Prepare the marinade for the flank steak. In a bowl, combine the soy sauce, 100 ml olive oil, juice of 1 lime, minced garlic cloves, sliced jalapenos, and tequila. Whisk until well combined.
⏱️ 5 min - 2
Place the flank steak in a shallow dish or a resealable bag. Pour the prepared marinade over the steak, ensuring it is fully coated. Marinate in the refrigerator for at least 1 hour, or preferably longer for more flavor.
⏱️ 5 min - 3
While the steak is marinating, prepare the smoked chimichurri. In a medium bowl, combine the finely chopped parsley and garlic cloves. Add salt, black pepper, and red pepper flakes to taste.
⏱️ 5 min - 4
Pour the red wine vinegar into the bowl with the herbs and spices, and mix well to combine.
⏱️ 2 min - 5
Add 125 ml olive oil to the chimichurri mixture and stir thoroughly until all ingredients are well incorporated.
⏱️ 3 min - 6
For an optional smoky flavor, carefully place a piece of hot charcoal into a small heat-proof bowl or directly into the chimichurri (if using a metal bowl). Immediately cover the bowl with a lid or plastic wrap to trap the smoke. Let it sit for a few minutes, then remove the charcoal.
⏱️ 5 min - 7
After the steak has marinated, remove it from the marinade. Do not wipe off the excess marinade. Generously season both sides of the steak with BBQ rub.
⏱️ 5 min - 8
Set up your grill for 2-zone cooking. Place hot coals on one side of the grill and leave the other side empty. Allow the grill to heat up to a high temperature.
⏱️ 10 min - 9
Place the seasoned flank steak directly over the hot coals. Grill the steak hot and fast, continuously flipping it every 30 seconds to ensure even cooking and to develop a good crust on both sides.
⏱️ 8 min - 10
Continue grilling and flipping until the internal temperature of the steak reaches 45°C (113°F) when measured with a meat thermometer. This typically takes about 6-8 minutes depending on thickness and grill heat.
⏱️ 2 min - 11
Remove the steak from the grill and place it on a cutting board. Let the steak rest for 5 minutes to allow the juices to redistribute.
⏱️ 5 min - 12
Slice the rested flank steak against the grain into thin strips. Serve immediately with the smoked chimichurri on the side.
⏱️ 5 min