A delicious, lean cut of beef that is very flavorful and versatile. Tastes best when marinated and is a great option for fajitas, tacos, steak salads, stir frys, and more! For best results, slice thinly against the grain. Order a single steak, or bundle five delicious, 8oz flank steaks together for a 5% savings - perfect for family night or your next get together! Average weight is 0.5 lbs. Recipe Grilled Chimichurri Flank Steak Ingredients: For the Flank Steak: 1.5 - 2 lbs flank steak 2 tablespoons olive oil 3 cloves garlic, minced 1 teaspoon smoked paprika 1 teaspoon cumin Salt and black pepper to taste For the Chimichurri Sauce: 1 cup fresh parsley, finely chopped 1/4 cup fresh cilantro, finely chopped 4 cloves garlic, minced 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 tablespoon dried oregano 1 teaspoon red pepper flakes (adjust to taste) Salt and black pepper to taste Instructions: Marinate the Flank Steak:In a bowl, mix olive oil, minced garlic, smoked paprika, cumin, salt, and black pepper. Coat the flank steak with this marinade, ensuring it is well-covered. Let it marinate for at least 30 minutes, or refrigerate for a few hours for enhanced flavor.Preheat the Grill:Preheat your grill to medium-high heat.Grill the Flank Steak:Grill the marinated flank steak for approximately 4-5 minutes on each side for medium-rare. Adjust the time based on your preferred level of doneness.Rest the Steak:Once grilled, transfer the flank steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy result.Prepare Chimichurri Sauce:In a separate bowl, combine chopped parsley, chopped cilantro, minced garlic, extra-virgin olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper. Mix well to create the chimichurri sauce.Slice and Serve:Slice the flank steak against the grain into thin strips. Drizzle chimichurri sauce over the sliced steak.Serve this flavorful and aromatic dish with your favorite side dishes. The chimichurri sauce adds a zesty and herby kick to the perfectly grilled flank steak. History Flank Steak The flank steak is a flavorful and versatile cut of beef sourced from the abdominal muscles of the cow. Its name, "flank," refers to its location along the lower abdominal area, near the flank region. In the United States, the flank steak gained popularity during the mid-20th century, particularly as barbecue and grilling techniques became more widespread. Its bold flavor and ability to absorb marinades and seasonings made it a favorite among backyard cooks and grillmasters. Additionally, its versatility in various cuisines, such as Mexican fajitas and Asian stir-fries, contributed to its growing popularity. Today, the flank steak remains a beloved choice for those seeking a flavorful and economical cut of beef. Its popularity extends beyond the United States, with international cuisines incorporating flank steak into diverse and delicious dishes. While it may require proper preparation and cooking techniques to achieve optimal tenderness, the rich flavor and versatility of flank steak continue to make it a staple in kitchens around the world.
