Grilled Marinated Steak (with Chimichurri Sauce)

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Using flap meat, carne asada, flank steak, or flat iron steak you can create an amazing grill experience.

Prep Time10

Cook Time30

Course: Main Course

Cuisine: American

Keyword: chimichurri, grill, marinade, steak

Servings:

Calories: 326kcal

1.5 lbs. Flap meat or similar cut of beef Flap meat, flat iron, skirt steak, etc.

Combine all marinade ingredients together and mix well. Place the flap meat in a shallow baking dish and cover it with the marinade, making sure that all surfaces of the meat are covered. Marinate for up to two hours.
Remove steak from marinade. Set on plate and allow it to come to near room temperature. The steak is thin so this won't take long. About 30 minutes.

Place on grill over intense high heat and grill roughly 5 to 8 minutes per side, flipping often. You want the heat high enough to get a nice sear, but not burning the meat. With a meat thermometer, check temp and remove from grill when thickest portion is about 135 degrees (for medium-rare).
Rest the meat. Allow the meat to rest on your cutting board for at least 10 minutes.

Cut against the grain. Slice the meat at a 90-degree angle against the grain.
Plate the slices, and generously slather the slices with the chimichurri sauce (chimichurri recipe found on this page)

See chimichurri sauce recipe on this page. Print separately.