Grilled Flank Steak with Chimichurri and Charred Chard

Hello Grilling Season!! I’ve been waiting a while to make Grilled Flank Steak with a Chimichurri sauce. I like puns and alliteration, and keeping it healthy, so I picked up some Rainbow Swiss Chard to Char on the grill.

I keep my grilled meats pretty simple. Whether it’s hamburgers, pork chops, or big ass pieces of steak, I’ll typically just give them a healthy dose of salt and pepper before they hit a well-oiled grill.  Flank steak is a great cut.  It’s relatively inexpensive, delicious and tender, can feed the family, and cooks in less than 10 minutes.  Just 4-5 minutes per side and it’s perfectly medium-rare.

For the charred chard, I let that marinate in a little lemon juice and olive oil before I placed them on the hot grill.  What else are you gonna do while you’re flank is resting? Hey! You are resting your steak before you slice in to it, right?! Tin foil that meat for 10 minutes, dude.

Once the char was done charring, I sliced it up and drizzled a bit of the chimichurri oil on it.  This, served next to the steak, was really good.  But, as you can see in my last photo, the way I really like to eat it is served ‘family style’; straight up on a cutting board along with some sautéed mushrooms and aged gouda.

Check out my recipe for the Chimichurri over here.

Flank Steak with Chimichurri
Flank Steak with Chimichurri
Flank Steak with Chimichurri
Flank Steak with Chimichurri
Flank Steak with Chimichurri, sautéed mushrooms and aged gouda.
Flank Steak with Chimichurri, sautéed mushrooms and aged gouda.
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