Grilled Flank Steak with Chimichurri Sauce

To marinate flank steak effectively, combine extra-virgin olive oil, apple cider vinegar, crushed red Fresno chili peppers, garlic, scallions, sea salt, and black pepper in a shallow dish. Place the steak in the marinade, ensuring it is well-coated, and refrigerate overnight. Remember to turn the steak every few hours for even flavor absorption.

Yes, you can prepare chimichurri sauce ahead of time. Combine parsley, olive oil, minced garlic, lemon juice, optional red chili peppers, oregano, sea salt, and black pepper in a bowl or jar. Store it in the refrigerator for up to a week. Just remember to let it rest at room temperature for at least 30 minutes before serving to enhance the flavors.

Grilled flank steak pairs wonderfully with roasted vegetables, such as bell peppers, zucchini, and asparagus. You can also serve it with a fresh salad, garlic mashed potatoes, or grilled corn on the cob for a complete meal. The chimichurri sauce adds a vibrant flavor that complements these sides beautifully.

If flank steak is not available, you can substitute it with skirt steak or sirloin steak, as they also have great flavor and tenderness when grilled. Just adjust the cooking time slightly based on the thickness of the meat to ensure it remains juicy and flavorful.

To check if your grilled flank steak is done, use a meat thermometer to ensure it reaches an internal temperature of 130-135°F (54-57°C) for medium-rare. Remember to let the steak rest for 15 minutes after grilling, as it will continue to cook slightly and the juices will redistribute for a more tender bite.