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    Home » Mains » Beef » Grilled Flank Steak with Thai Style Chimichurri

    Grilled Flank Steak with Thai Style Chimichurri

    Published: Jan 19, 2016 · Modified: Feb 5, 2021 by HWC Magazine · 42 Comments

    Jump to Recipe Print Recipe
    Grilled Flank Steak with Thai Chimichurri / https://www.hwcmagazine.com

    Grilled flank steak with Thai style chimichurri is going to be your new favorite under 30 minute meal with a sauce of chilis, garlic, lemongrass, olive oil and plenty of coriander, Thai basil and a drizzle of fresh lime. Grilled Flanks Steaks with thai Style Chimichurri / https://www.hwcmagazine.com

    Why you are going to love Grilled Flank Steak with Thai Style Chimichurri.

    Lip smacking and oh so good this delicious Thai Style chimichurri sauce was great on steak but would also be good on fish, lamb, or even on your morning omelet.

    Trust me...you are going to want to make extra sauce as it is so good and I have been putting it on almost everything this week.

    Grilled Flanks Steaks with thai Style Chimichurri / https://www.hwcmagazine.com

    My inspiration for making Grilled Flank Steak with Thai Style Chimichurri came a few weeks ago after I spent a long weekend browsing over some Thai cookbooks. I have made steaks on many occasions with a delicious Spicy 5 Minute Chimichurri Sauce but how about a THAI Style Chimcihurri sauce.

    Grilled Flanks Steaks with thai Style Chimichurri / https://www.hwcmagazine.com

    I have my own little herbs and spices growing on my window seal with loads of fresh coriander, Thai basil, fresh limes, chilis and lemongrass in my crisper. If I can't be in Thailand, at least I can bring Thailand to Hong Kong and then this Thai Style Chimichurri sauce was born.

    Grilled Flanks Steaks with thai Style Chimichurri / https://www.hwcmagazine.com

    If you have a food processor, making the Thai styled chimichurri sauce could not be easier. Even if you are not in Asia, you can certainly make this delicious sauce with a few exchanges if you do not have access to an Asian market near you.

    Grilled Flanks Steaks with thai Style Chimichurri / https://www.hwcmagazine.com

    How to make the Thai Style Chimichurri Sauce

    I started out with fresh Coriander (cilantro roots and all), fresh Thai basil (you can exchange with regular Italian basil if living in the Western world), olive oil for richness, garlic, fresh chili for a little heat (or a dash of red pepper flakes), fresh lemongrass (or lemon grass paste or dried ground lemon grass) for aromatics, salt and pepper to taste, lime for a fresh sparkle. Whiz it up and the magic green Thai Chimichurri sauce is done.

    Grilled Flanks Steaks with thai Style Chimichurri / https://www.hwcmagazine.com

    Holy Basil

    You know there are many types of basil used in Thai cooking. I used Thai Holy basil as that is what I have growing on my little window seal. (Remember, you can exchange with Italian basil if you cannot find Holy basil) When this delicious Thai Style Chimichurri sauce hits that hot grilled steak, it transforms into a mouthful of deliciousness. This Thai basil is called “holy” because Thai monks have used this herb for calming the mind and body, thereby enhancing meditative practices. Thai holy basil has been used in many medicinal treatments however I just mostly like it in Phat Kra-Prao Kai (Stirfried Chicken with Holy Basil)

    "Hey did someone ring the dinner bell? That was so kind of my master to leave that whole tray of beef just for me."

    Grilled Flanks Steaks with thai Style Chimichurri / https://www.hwcmagazine.com

    Bring the Party inside if Mother Nature is not cooperating

    When I lived in Michigan, I grilled outside all year around. It was about this time of the year that I would plow a little one lane snow shoveled lane out to the gas grill. I cannot think of a better way to let mother nature know who is boss than to rule over the grill with this mouth-watering Grilled Flank Steak with Thai Style Chimichurri. However if you are a bunch of fair weather only grillers, you can also grill up a lovely steak in your grill pan inside your warm house or fry one up Gordon Ramsey style in your iron skillet.

    Grilled Flanks Steaks with thai Style Chimichurri / https://www.hwcmagazine.com

    How to prepare your beef!

    You can use any cut of steak you desire but if you decide to use a flank steak ( a tougher inexpensive cut of meat) than you must marinate it at least 1 hour or best overnight to tenderize and give maximum flavor. Bringing the flank steak to room temperature before grilling, not adding the salt until the grilling process, only cooking to medium rare and allowing the flank steak to rest for 5 -10 minutes before slicing really thin are all important steps for creating a tender and delicious steak. If you enjoy flank steak, you are going to love our Marinated Grilled Flank Steak and Easy Herb butter.

    Grilled Flanks Steaks with thai Style Chimichurri / https://www.hwcmagazine.com

    I hope you enjoy this quick and easy grilled flank steak with Thai style chimichurri dinner as you can have it on your table in less than 30 minutes, its low carb, gluten-free, diabetic friendly and a delicious Asian fusion dish.

    Other Delicious Fast and Easy Grilling Recipes you may enjoy!

    Summer Grilling and Chilling Recipes

    Favorite Provençal Ratatouille Recipe

    Grilled Swordfish with Summer Vegetable Crab Salsa

    Firecracker Grilled Shrimp

    Peking Glazed Beer Butt Chicken

    Hungry For More? Subscribe to our Newsletter and follow along on Facebook, You Tube, Instagram, and Pinterest for all the latest updates.

    Grilled Flanks Steaks with thai Style Chimichurri / https://www.hwcmagazine.com

    Grilled Flank Steak with Thai Style Chimichurri

    Grilled flank steaks slathered with a tangy and zesty Thai style Chimichurri with chilis, garlic, olive oil, aromatic lemongrass and plenty of coriander, Thai basil and a drizzle of lime. 
    5 from 1 vote
    Print Pin Rate
    Course: Mains
    Cuisine: Thai
    Prep Time: 1 hour
    Cook Time: 30 minutes
    Total Time: 1 hour 30 minutes
    Servings: 4
    Calories: 573kcal
    Author: HWC Magazine

    Ingredients

    Grilled Flank Steak

    • 1 pound flank steak
    • 1 tablespoon olive oil
    • 3 tablespoon soy sauce or tamari sauce if need to be gluten free
    • 1 clove garlic
      crushed and chopped
    • salt and pepper to taste (add salt while grilling do not add to marinade as dries out the steak)

    Thai Style Chimichurri Sauce

    • 2 cloves garlic
    • 2 stalks lemon grass
      white part section only
    • 1 chili pepper
      medium hot chili or to taste (Caution, those little bird chilis pack a whole lot of punch)
    • ½ cup Thai Basil
      fresh and roughly chopped
    • ¾ cup coriander (cilantro)
      fresh and roughly chopped (I even included the cleaned roots)
    • 4 tablespoon lime juice
    • ¾ cup olive oil
    • salt and pepper to taste
    US Customary - Metric

    Instructions

    • Marinate the flank steak. Place you steak, olive oil, tamari (soy) sauce, garlic and pepper in  a container and marinate for at least one hour or best overnight (Do not add salt to marinade but instead hold off and add this during the grilling of the steak as adding it while it is marinating will dry out the meat)
    • Take your steak out of the refrigerator to come to room temperature, about a half hour before you are ready to grill your steak.
    • Make your Thai Style Chimichurri sauce. In your food processor, add garlic, lemongrass, chili, Thai basil, cilantro (coriander roots and all), lime juice, olive oil and salt and pepper to taste. Blend until smooth, adjust seasoning as desired.
    • Grill flank steaks until medium rare or about 6 minutes per side. Salt and pepper steaks during the grilling process on each side and also slather steaks with some of the Thai Style chimichurri sauce. Reserve half of the Thai Style chimichurri for serving on the side and dipping the steak. Let your flank steak rest covered for about 5 minutes. Slice against the grain thin.
    • Serve slices of Grilled Flank Steak with Thai Style Chimichurri sauce on the side for dipping. Enjoy!

    Notes

    If you cannot find Thai Basil, you can substitute fresh Italian basil.
    You can use the lemongrass paste if you cannot find fresh lemon grass. 
    The longer you marinate your steak the better. 
    Do not overcook your steak. At the most you should shoot for is a medium rare. Depending on the size of your steak will be between 5-6 minutes on each side or an internal temp of around 130 degrees F to 135 degrees F. Allow your steak to rest tented under a little aluminum foil for 10 minutes before carving your flank steak. Cut against the grain and very thin slices. Slather on a little of the Thai chimichurri and enjoy! 

    Nutrition

    Serving: 1g | Calories: 573kcal | Carbohydrates: 6g | Protein: 26g | Fat: 50g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 819mg | Potassium: 548mg | Fiber: 1g | Sugar: 1g | Vitamin A: 468IU | Vitamin C: 23mg | Calcium: 39mg | Iron: 3mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!
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    About HWC Magazine

    Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

    Reader Interactions

    Comments

    1. Dana says

      December 06, 2021 at 1:12 am

      5 stars
      This is such a good idea for these inexpensive cuts -- I struggle to find ideas on how to jazz it up a little... thanks

      Reply
    2. Danielle Wolter says

      October 27, 2017 at 12:57 pm

      I am drooling over this Thai chimichurri sauce. I love all those flavors. This recipe reminds me a lot of the Crying Tiger dish we often order in Thai restaurants here in the States. We grew up eating grilled flank steak and it is one of my favorite cuts. I like it served bloody rare though 🙂 I have GOT to make this sauce though...

      Reply
    3. Karen says

      January 31, 2016 at 12:44 am

      I like the sound of your Thai style chimichurri, it can't wait to give it a try the next time I grill a steak.

      Reply
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