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. 
Thai Style Chimichurri Sauce
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. The flavor profile is filled with all the bright fresh flavors of Thailand.
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.
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 sauce?
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. Then, this Thai Style Chimichurri sauce was born.
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 even if you do not have access to an Asian market near you.
How to Make the Sauce: Western Substitutions
Place all of these ingredients in a food processor. Whiz it up and the magic green Thai Chimichurri sauce is done.
- 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, but of course!
- 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 juice for a fresh sparkle of flavor
Holy Basil
Did you know there are many types of basil used in Thai cooking? 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." Can you spot the Yorkie in the photo below?
Outdoor or Indoor Grilling
When I lived in Michigan, I grilled outside all year around. It was about this time of the year that I would plow a 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. If you don't have time to make a chimichurri sauce try our marinated grilled steak and/or try your hand at herbed butter.
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. You could even fry up your steak Gordon Ramsey style in your iron skillet.
Prepare the Beef!
You can use any cut of steak you desire. However, 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. This tenderizes the beef and gives it maximum flavor.
- Bringing the flank steak to room temperature before grilling this ensures even cooking.
- Do not add salt until the grilling process begins. It can dry the steak as it draws out moisture.
- Only cook to medium rare 130°-140°F (55-60°C).
- Allow the flank steak to rest for 5 -10 minutes before slicing really thin.
These are all important steps for creating a tender and delicious steak.
I hope you enjoy this quick and easy grilled flank steak with Thai style chimichurri dinner. You can have it on your table in less than 30 minutes, its low carb, gluten-free, diabetic friendly and a delicious Asian fusion recipe.
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Grilled Flank Steak with Thai Style Chimichurri
Equipment
- Grill or Grill pan
Ingredients
Grilled Flank Steak
- 1 pound flank steak
- 1 tablespoon olive oil
- 3 tablespoons 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 tablespoons lime juice
- ¾ cup olive oil
- salt and pepper to taste
Instructions
- Marinate the flank steak. Place the 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. (Adding salt while it is marinating may 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 130°–140°F (55–60°C) 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. Overnight is the best.
- 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 steak against the grain and very thin slices.
- Slather on a little of the Thai chimichurri and enjoy!
- Leftovers are delicious on top of a salad- cold.
Mimi Rippee says
Oh yes! This sounds wonderful,
http://www.chefmimiblog.com
HWC Magazine says
Thank you Mimi. It's a fun Thai fusion recipe.
Dana says
This is such a good idea for these inexpensive cuts -- I struggle to find ideas on how to jazz it up a little... thanks
Danielle Wolter says
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...
Karen says
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.