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!
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.
½ cup orange juice, ¼ cup lime juice, 2 cloves garlic, ¼ cup neutral oil, 1 tbsp chili powder, 1 tsp cumin, 2 tsp smoked paprika, 2 tsp salt, 1 ½ lb flank steak
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.
10 garlic scapes, 2 scallions (white and light green parts), ½ cup parsley, ½ cup cilantro, ¼ cup lime juice, ¼ cup orange juice, ½ tsp salt, ¾ cup olive oil, ¼ tsp red chili flakes (optional)
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.
Grilled Flank Steak with Garlic Scape Chimichurri by Kaleb Wyse