Grilled Flank Steak with Chimichurri

Citrus-garlic flank steak meets a sharp, herb-packed chimichurri, smoky scallions, and grilled bread in a fast outdoor supper.

45 min

6 servings

Ingredients

1 1/2 lb flank steak

5 garlic cloves, divided

1 medium lemon

1/2 cup extra-virgin olive oil, divided

1 1/2 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

1 packed cup fresh flat-leaf parsley leaves, finely chopped

1/2 packed cup fresh cilantro leaves and tender stems, finely chopped

1 tsp dried oregano

3 tbsp red wine vinegar

1/2 tsp red pepper flakes

2 bunches scallions, trimmed

1 crusty baguette, sliced

Gas or charcoal grill · Instant-read thermometer · Cutting board · Sharp slicing knife · Mixing bowl

Cut across the grain

Flank steak's fibers are easy to see; shortening them with a perpendicular cut makes every bite easier to chew.

Marinate ahead

Refrigerate the steak in its marinade for up to 4 hours, then bring it toward room temperature before grilling.

01. Coat the steak with grated garlic, lemon, oil, salt, and pepper; 15 minutes at room temperature seasons it without turning the surface soft.

02. Stir the remaining garlic with chopped herbs, oregano, vinegar, chile, oil, and salt. Let it stand so the flavors knit while the grill heats.

03. Heat clean grill grates to high; intense heat builds a crust before the lean steak overcooks.

04. Coat scallions lightly with oil and salt so they char instead of sticking.

05. Shake off excess marinade and grill steak 4 to 6 minutes per side, until its center reaches 130 F for medium-rare.

06. Char scallions for 2 to 3 minutes and toast baguette slices about 1 minute per side, watching the bread closely.

07. Rest the steak 8 minutes. Trace the long, parallel muscle fibers and turn your knife perpendicular to those lines.

08. Slice thinly on a slight diagonal across the grain, spoon over chimichurri, and serve with scallions, bread, and extra sauce.