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Grilled Flank Steak with Chimichurri

Name: Grilled Flank Steak with Chimichurri
Prep time: 22 min
Total time: 1 h 2 min
Cuisine: Argentine
Ingredients: flank steak — 680 g; olive oil — 27 g; garlic — 24 g; salt — 7 g; freshly ground black pepper — 5 g; flat-leaf parsley — 59 g; oregano crushed — 7 g; shallot — 40 g; red wine vinaigrette — 79 g; extra-virgin olive oil — 109 g; red chili flakes — 3 g

Grilled Flank Steak with Chimichurri reads umami 6.6, richness 5.2 and allium 4.3 on Palate's 0–10 flavor X-ray — a Argentine main, about 1 hr 2 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.1 / 10
Sweet & Fruity — 2.2 / 10
Sour & Bright — 4.2 / 10
Bitter & Earthy — 2.4 / 10
Rich & Fat — 5.7 / 10
Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Umami 6.6 · Richness 5.2 · Allium 4.3 · Salinity 4.2 · Sourness 3.8 · Herbaceous 2.7 · Bitterness 2.0 · Heat 1.8 · Warm Spice 1.8 · Fruity 1.7 · Sweetness 1.7 · Nutty 1.6 · Funk & Ferment 1.5 · Citrus 1.5 · Smoke 1.0 · Earthy 1.0 · Floral 0.9

What's in it (11)

flank steak — 680 g
olive oil — 27 g
garlic — 24 g
salt — 7 g
freshly ground black pepper — 5 g
flat-leaf parsley — 59 g
oregano crushed — 7 g
shallot — 40 g
red wine vinaigrette — 79 g
extra-virgin olive oil — 109 g
red chili flakes — 3 g

Time & effort: about 1 hr 2 min (22 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 125.5 kcal, 13.7 g protein, 6.3 g fat, 2.8 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Pat the flank steak dry and rub all over with 1 tablespoon of the olive oil, half the minced garlic (4 cloves), 3/4 teaspoon of the salt, and 1/2 teaspoon of the pepper. Let it sit at room temperature while you make the chimichurri, at least 30 minutes.
In a medium bowl, stir together the parsley, oregano, shallot, remaining garlic, red wine vinegar, extra-virgin olive oil, red pepper flakes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Set aside to let the flavors meld.
Heat a grill or grill pan to high, about 450-500°F, and brush the grates with the remaining 1 tablespoon olive oil.
Grill the steak undisturbed until deeply charred with clear grill marks on the first side, 4-5 minutes.
Flip and grill the second side until a thermometer inserted into the thickest part reads 130-135°F for medium-rare, 3-4 minutes more.
Transfer the steak to a cutting board, tent loosely with foil, and rest 10 minutes — it keeps climbing a few degrees as it rests.
Slice the steak thinly against the grain, on a slight diagonal.
Fan the slices on a platter and spoon the chimichurri generously over the top; pass any extra chimichurri at the table.

Dishes with a similar flavor shape

Sausage and Kale White Bean Stew — Italian-American
Spicy Sausage Rigatoni — Italian-American
Chicken Paprikash with Sour Cream — Hungarian
Coxinha — Brazilian
Cajun Meatloaf with Tomato Gravy — Cajun/Creole · Cajun

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.