Grilled Flank Steak with Garlic Scape Chimichurri
This Southwestern spiced flank steak covered in a citrus-forward marinade and paired with a quick garlic scape chimichurri is easy enough for a weeknight meal. But better yet, it’s high on flavor, which is everything about a great recipe!
Servings 6 servings
Calories 468kcal
Ingredients
For the steak
- 1 ½ lb flank steak
- ½ cup fresh orange juice
- ¼ cup fresh lime juice
- 2 cloves garlic minced
- ¼ cup neutral oil
- 1 tbsp chili powder
- 1 tsp cumin
- 2 tsp smoked paprika
- 2 tsp kosher salt
For the garlic scape chimichurri
- 10 garlic scapes roughly chopped
- 2 scallions (white and light green parts)
- ½ cup parsley slightly packed
- ½ cup cilantro slightly packed
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice
- ½ tsp kosher salt
- ¾ cup olive oil
- ¼ tsp red pepper flakes (optional)
Instructions
For the steak
- In a medium bowl, combine the orange juice, lime juice, garlic, neutral oil, chili powder, cumin, smoked paprika, and salt. Whisk to combine and pour over the flank steak into a small baking dish. Make sure the steak is coated in the marinade. Cover and place in the refrigerator for 2-4 hours. Flip the steak every 30 minutes to ensure it is evenly marinating.
- Preheat the grill on high for 15 minutes. Turn to medium-high and grill the steak to your desired temperature, flipping once halfway through. This should be approximately 4-5 minutes per side for a rare to medium-rare steak.
- Once grilled to the temperature, remove the steak and allow it to rest for 15 minutes. Once rested, slice the steak on the bias (perpendicular to the grains) and serve with the chimichurri.
For the chimichurri
- In a food processor, combine chopped garlic scapes (or garlic cloves), scallions, parsley, cilantro, lime juice, orange juice, salt, olive oil, and red pepper flakes. Pulse the mixture until the ingredients are evenly chopped with some texture. This can be made up to four days in advance and kept in an airtight container in the refrigerator.
Video
Notes
- Once off the grill, allow the steak to sit for 10 to 15 minutes to allow all of the juices to reabsorb. If this is observed, the steak will retain more of its flavor upon cutting.
- Slice the flank steak on the bias. The grain of the meat will run in a certain direction. Slicing on the bias means that you slice perpendicular to the grain. This will make the meat more tender when consumed.
- Right before serving the steak, sprinkle the top with some flaky sea salt. Seasoning right at the end will bring out even more of the flavor in the meat and will ensure the first bite is packed with a punch.
Nutrition
Serving: 1serving | Calories: 468kcal
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