Fire up the grill! Chimichurri is a bright, flavorful sauce, packed with fresh herbs. For this juicy grilled flank steak, use it as the marinade, but also dribble a spoonful over right before serving. If you have smoked paprika and chipotle chile powder in your spice rack, now is the time to use them. Otherwise, regular sweet paprika and chile powder will do nicely.
For the chimichurri sauce:
1½ cups (2 oz/60 g) chopped fresh parsley leaves
¼ cup (2 fl oz/60 ml) balsamic or red wine vinegar
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika (see note, above)
½ teaspoon chipotle chile powder (see note, above)
¼ teaspoon ground cumin
1 lb (500 g) beef flank steak
2 cups (12 oz/375 g) cherry tomatoes
To make the chimichurri sauce, in the bowl of a food processor, combine the parsley, vinegar, olive oil, garlic, paprika, chile powder, cumin, and ½ teaspoon salt. Pulse until coarsely pureed. Set aside.
Sprinkle steak on both sides with salt and pepper and place it in a zippered plastic bag along with 2 tablespoons of the chimichurri sauce. Massage the bag to rub sauce all over the meat. Seal and refrigerate for at least 2 hours and up to overnight. Cover and refrigerate the remaining chimichurri sauce, as well.
Preheat a gas or charcoal grill to medium-high heat. Oil the grate. Take the steak out of the refrigerator and let it rest on the counter.
Place steak over the hottest part of the grill and cook, turning once, until it reaches your desired doneness, 5 to 6 minutes per side for medium rare. To test for doneness, cut into steak at the thickest part. Keep in mind that it will continue to cook for several minutes after it’s off the grill. Transfer steak to a platter and cover with foil. Let rest 10 minutes.
In a bowl, toss the whole cherry tomatoes with a little oil. Arrange the tomatoes on the grill and cook just until their skins start to blister, 1 to 3 minutes. Carefully remove them with tongs. (Alternatively, if you don’t want to grill the tomatoes, you can cut them into halves or quarters and dress them with 2 tablespoons of the reserved sauce.)
Thinly slice the steak across the grain. Arrange the strips on a platter and spoon the tomatoes around the meat. Serve warm, offering the remaining chimichurri sauce on the side.
MAKES 4 SERVINGS
Nutrition Facts (per serving)
Protein 30 g
Total fat 19 g
Saturated fat 4 g
Carbs 8 g
Fiber 2 g
Sugar 5 g
Sodium 760 mg