Grilled Flank Steak With Green Onion-Ginger Chimichurri

There’s something magical about the first warm breeze of the season that coaxes me outdoors, igniting my craving for grilled food. I remember one particularly vibrant spring evening, the air thick with the scent of blooming jasmine, when I first experimented with this recipe. The char from the grill mingled with the bright, herbaceous chimichurri, creating an explosion of flavor that perfectly captured the essence of the season. It was a meal that lingered in my memory, a promise of more sunny days and delicious food to come.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Total Time: 31 minutes
• Servings: 6
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• ¾ cup green onion, sliced (1-inch slices)
• ⅓ cup fresh parsley, chopped
• ¼ cup fresh mint leaves
• 3 tablespoons rice wine vinegar
• 2 tablespoons fresh ginger, peeled and finely chopped
• 2 tablespoons olive oil
• 1 tablespoon water
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 garlic cloves, peeled
• 1 flank steak, trimmed (1 ½ pound)
• ½ teaspoon salt
• ½ teaspoon black pepper
• Cooking spray

Equipment Needed

• Grill
• Blender or food processor
• Cutting board
• Knife
• Measuring cups and spoons

Instructions

1. Begin by preheating your grill to medium-high heat. Ensure the grates are clean to prevent sticking.
2. In a blender or food processor, combine the green onion, parsley, mint leaves, rice wine vinegar, ginger, olive oil, water, ½ teaspoon salt, ½ teaspoon black pepper, and garlic cloves.
3. Process the ingredients until the mixture is smooth, creating a vibrant green chimichurri sauce. Taste and adjust seasonings as needed. You might want a bit more rice wine vinegar for brightness or a pinch more salt to balance the flavors.
4. Pat the flank steak dry with paper towels. This helps achieve a better sear.
5. Sprinkle the flank steak evenly with the remaining ½ teaspoon salt and ½ teaspoon black pepper. Ensure both sides are seasoned well.
6. Lightly coat the grill rack with cooking spray to prevent the steak from sticking.
7. Place the seasoned flank steak on the preheated grill rack.
8. Grill for approximately 8 minutes on each side, or until the steak reaches your desired degree of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Use a meat thermometer for accurate results. Remember that the steak will continue to cook slightly after being removed from the grill.
9. Remove the flank steak from the grill and transfer it to a cutting board.
10. Let the steak rest for at least 5 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Tent loosely with foil to keep warm.
11. After the resting period, use a sharp knife to cut the steak diagonally across the grain into thin slices. Cutting against the grain shortens the muscle fibers, making the steak easier to chew.
12. Arrange the sliced flank steak on a serving platter.
13. Generously spoon the Green Onion-Ginger Chimichurri over the sliced steak.
14. Serve immediately and enjoy!

Expert Tips & Tricks

• For an even more intense ginger flavor, lightly sauté the chopped ginger in a bit of olive oil before adding it to the chimichurri. This will mellow the sharpness and release its aromatic compounds.
• If you don’t have rice wine vinegar on hand, you can substitute it with white wine vinegar or apple cider vinegar.
• To get perfect grill marks, don’t move the steak around too much while it’s cooking. Let it sear undisturbed for a few minutes before flipping.
• If you prefer a spicier chimichurri, add a pinch of red pepper flakes or a finely minced jalapeño to the blender.
• The chimichurri can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together beautifully over time.

Serving & Storage Suggestions

This Grilled Flank Steak with Green Onion-Ginger Chimichurri is delicious served with a side of grilled vegetables, such as bell peppers, zucchini, and asparagus. It also pairs well with a simple rice pilaf or a refreshing quinoa salad.

To store leftovers, place the sliced steak and chimichurri in separate airtight containers. The steak will keep in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave. The chimichurri can also be stored in the refrigerator for up to 3 days.

I do not recommend freezing the cooked steak, as it can become dry and lose its tenderness. The chimichurri can be frozen, but the texture may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	105.3 kcal	N/A
Calories from Fat	66 g	63%
Total Fat	7.4 g	11%
Saturated Fat	1.8 g	9%
Cholesterol	22.9 mg	7%
Sodium	410.6 mg	17%
Total Carbohydrate	2.2 g	0%
Dietary Fiber	0.7 g	2%
Sugars	0.4 g	1%
Protein	7.7 g	15%

Note: Nutritional information is an estimate and can vary based on specific ingredients and cooking methods.

Variations & Substitutions

• For a vegetarian option, try grilling portobello mushrooms and topping them with the Green Onion-Ginger Chimichurri.
• Instead of flank steak, you can use skirt steak or hanger steak. Adjust the grilling time accordingly.
• Add some heat to the chimichurri by including a minced chili pepper such as a jalapeño or serrano. Remove the seeds for less heat.
• If you don’t have fresh mint, you can substitute it with cilantro or Thai basil.
• For a richer flavor, use avocado oil instead of olive oil in the chimichurri.

FAQs (Frequently Asked Questions)

Q: Can I make the chimichurri ahead of time?
A: Absolutely! In fact, making the chimichurri a few hours in advance allows the flavors to meld together, resulting in a more complex and delicious sauce. Store it in an airtight container in the refrigerator.

Q: How do I know when the flank steak is done?
A: The best way to ensure your flank steak is cooked to your liking is to use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).

Q: What’s the best way to slice flank steak?
A: It’s crucial to slice flank steak against the grain to ensure it’s tender and easy to chew. Look for the direction of the muscle fibers and slice perpendicular to them.

Q: Can I grill the flank steak indoors?
A: Yes, you can use a grill pan on your stovetop or broil the steak in your oven. Just be sure to adjust the cooking time accordingly.

Q: What other dishes pair well with this flank steak?
A: This flank steak is incredibly versatile and pairs well with a variety of sides, such as grilled vegetables, rice, quinoa, or a fresh salad. A crisp white wine or a light-bodied red wine would also be a great accompaniment.

Final Thoughts

I hope this recipe inspires you to fire up the grill and create a delicious and memorable meal. The combination of the perfectly grilled flank steak and the vibrant Green Onion-Ginger Chimichurri is a true culinary delight. Don’t be afraid to experiment with the ingredients and adjust the flavors to your liking. Most importantly, have fun and enjoy the process of creating something special. I would love to hear your feedback, so please share your experience and any variations you try! Consider pairing this dish with a crisp Argentine Malbec for a truly unforgettable experience.