Grilled Flank Steak with Green Onion Ginger Chimichurri
Elevate your grilling game with this Grilled Flank Steak with Green Onion Ginger Chimichurri—a recipe that combines smoky, tender steak with a vibrant, Asian-inspired take on a classic chimichurri sauce. The flank steak is perfectly seasoned with olive oil, garlic, salt, and pepper, then grilled to perfection for a juicy, flavorful bite. The star of the dish is the bold green onion and ginger chimichurri, with fresh parsley, zippy red wine vinegar, and a hint of honey for balanced sweetness. This quick-and-easy recipe, ready in just over 30 minutes, is perfect for weeknight dinners or summer barbecues. Pair with roasted vegetables, rice, or a crisp salad for a complete meal that’s equal parts satisfying and sophisticated!
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 cloves garlic cloves, minced
- 5 stalks green onions, finely chopped
- 2 teaspoons fresh ginger, grated
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 0.5 cup fresh parsley, finely chopped
- 0.5 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons water
Instructions
Preheat your grill to medium-high heat.
Pat the flank steak dry with paper towels. Rub it with 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 clove of minced garlic. Let the steak sit at room temperature for 15 minutes while you prepare the chimichurri.
In a small bowl or food processor, combine the green onions, grated ginger, remaining minced garlic, red wine vinegar, honey, chopped parsley, crushed red pepper flakes (if using), 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 2 tablespoons of water. Blend or stir until well combined but slightly chunky. Taste and adjust seasoning if needed. Set aside.
Place the flank steak on the preheated grill. Cook for 5-6 minutes per side for medium-rare, or longer if desired. Use a meat thermometer to ensure the internal temperature reaches 130°F (medium-rare) or your preferred doneness level.
Remove the steak from the grill and place it on a cutting board. Let it rest for 5-10 minutes to retain its juices.
Slice the flank steak thinly against the grain to ensure tenderness.
Drizzle the green onion ginger chimichurri generously over the sliced steak before serving.
Serve with roasted vegetables, rice, or a fresh salad for a complete meal. Enjoy!
Nutrition Facts
Calories |
2197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 6145 mg | 267% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 21.0 g | ||
| Protein | 204.6 g | 409% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 411 mg | 32% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3453 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
