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.
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
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!
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!
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