Grilled Flank Steak with Red Chimichurri

This recipe for Grilled Flank Steak with Red Chimichurri is a marvelous option for a summer barbecue or a weeknight meal. The steak is tenderized and put in marinade before being topped with a fresh, rustic Chimichurri sauce made with a sweet red bell pepper. It's a bright and flavorful sauce that perfectly complements the grilled steak. You've gotta give it a try!
► FULL RECIPE: (www.atbbq.com/thesauce/recipe...)
RECIPE COOKED ON: www.atbbq.com/grills-and-smok...
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00:00 Grilled Flank Steak with Red Chimichurri
00:58 Tenderize the steak
01:52 Mix the marinade
03:11 Fill the charcoal chimney
03:37 Start the knife work
05:33 Roast the peppers
06:32 Create the Chimichurri
08:16 Season the Flank Steak
08:56 Send the Flank Steak to the grill
09:33 Slice the steak
10:20 Top with the Chimichurri
10:43 Grab a bite
11:26 Like and Subscribe

[@MrRilarios]

Coming from Chef John's video of Chicken Chimichurri Burger today, this is the perfect complement!... This looked delicious.

[@ReloadingRADIO]

I was thinking the exact same thing. Watching both videos

[@SmokedReb]

I was a little nervous when I first tried Chimichurri sauce but I'm definitely glad I did. Thanks so much for sharing!

[@TheTerricon]

Chef, I made this last night down to every detail! Me being a chef myself, can say this was the very best flank steak I've ever made! The roasted red pepper chimicurri was the bomb! The steak was tender and tasted amazing! Great recipe! This will be my go to flank steak recipe! Cant wait to make it again! I'm baking fresh sourdough bread this morning and so wish there were leftovers for steak sandwiches! Unfortunately we ate every last bite!!!! Bravo!

[@rneustel388]

Chef Tom has some of the smoothest knife skills through herbs that I’ve ever seen.

[@DonPandemoniac]

That is how you use your ingredients to the fullest. Great preparation Chef!

[@BigE30three]

Can we get a cutting board care video? Would love to see how you treat/care for your wood cutting board after every video!

[@jameswilcken9721]

Fun little game my wife and I play whenever you release a video with Chimichuri, is how many time do you say Chimichuri while making your Chimichuri in your Chimichuri video. It was 18 in case you were wondering lol. Great video by the way.

[@nasser_almashjary]

OMG that cute little skillet! 😂

[@obfidkwm]

i know its the cutest lil cast iron 🤣🤣🤣🤣 was looking for this comment

[@andrewwebster13]

Backyard classy always a winner.

[@esterbster]

Looks delicious chef. Excellent cook on that steak.

[@JBSmoke1]

Fantastic, Tom!

[@zimmy1958]

Looks good.

[@isaacpena9590]

Making this tonight

[@bennickerson9581]

Man, That sounds awesome!

[@bennickerson9581]

@user-tt3gm6vx4j woo hoo! I won!

[@mysoneffects]

Did the pepper infused olive oil turn bitter at all with using the immersion blender? I thought extra virgin olive oil turned bitter in the food processor if you blend it too much.

[@drewcrowther2046]

Salmon pinwheels next please!!!

[@derekh.7582]

Damn Son! That looks delicious. Those fire roasted red peppers look tremendous. A toasted rustic baguette for sandwiches and a bucket of ice cold beers and you got a great meal. An Uruguayan bean salad on the side. Sheeeeit!

[@jasonspurley492]

Real Facts Bro 💯 Tru 🔥🔥🔥🔥🔥🔥🔥🔥

[@jorshaw86]

Hey chef Tom, I’ve heard that if you blitz EVOO it becomes bitter. I assume that was not your experience but is there some rule around that?

[@erikkusiak]

5:52 So instead I found the worlds smallest cast iron. Do you even season that thing? 😂 Love it!

[@holgerdanske3960]

Question where to buy?

[@drivin69]

owwww man this stuff is good skirt steak is good as well comes out super good if you bake it in water at low temps.. oooowwwwww man i love this stuff

[@mikecoughlin4128]

Did you say bake it in water?

[@drivin69]

@@mikecoughlin4128 yup right in water .. not so much ware it sink's under the water just like half...works great two keep pork tender as well low and slow

[@mikecoughlin4128]

@@drivin69is that the same as braising? Braising is usually done in a covered pot on the stove but the rest sounds the same. I’ve only ever cooked skirt steak marinated then hot n fat on a grill to Med rare. It’s also the meat used in steak fajitas which is weird because the word fajita means steak!

[@TMac0925]

Love the charcoal and live fire videos! Would really like to see how you clean table/board after prepping raw meat before prepping other ingredients that may be raw ingredients. Thank you

[@dgax65]

That looks fantastic. In my opinion, there is nothing that compliments the flavor of beef as well as chimichurri. It's pretty good on lamb and chicken too.

[@milkavampire6433]

❤❤

[@robertcooney8831]

Happy 4th of July 😊🎉

[@Chris-wp3ew]

No lime in the Chimichurri?

[@TheTerricon]

classic chimicurri uses red wine vinager

[@markplacek6657]

I cook flank stake a lot I use chimichurci all the time but next time it's going to be pepper base

[@Lucrative_24]

Parsley stems no, cilantro stems yes.

[@jeffnatale1084]

worlds smallest lodge pan!

[@ryanp6999]

dang, that's a cheap bottle of EVOO.

[@Namesi]

You're super cool.

[@benugomez]

Mmmmm that's not chimichurri

[@leonardosgood7819]

Must be nice to spend almost 3 grand on a grill.

[@jesuscastro5463]

Thats not a chimichurri, its a salsa criolla, you didnt put vinager

[@TheTerricon]

yes he did! He put vinegar in the shallots to soften their bite!

[@jakubsokoowski5603]

Why would you include oil in a marinade? Oil creates a wall between the meat and the rest of the marinade effectively making the marinade less effective. Makes no sense to me.

[@johnszorc7481]

The marinade looks like it was clinging to the steak really well!

[@jakubsokoowski5603]

@@johnszorc7481 Well, sure, it was sticking, but olive oil or any other oil doesn't really add anything to the marinade. Meats do not absorb oils well, so the only reason to have oil in the marinade is to avoid having to oil it up before it goes into the pan or on the grill. But fundamentally there is no good reason to include oil in your marinade, and if you don't shake it up well, like he did here, it can even stick to the meat in a way that prevents contact with the rest of the spices, so it can be detrimental. I'd skip it and apply oil right before cooking.

[@johnszorc7481]

@@jakubsokoowski5603 You should try some rosemary and garlic infused oil. It works great as a marinade on meat as well as well as potatoes

[@TheHotDiggityDamns]

​@jakubsokoowski5603 have you ever actually looked into how deep marinades penetrate? They barely get past the surface of the meat, regardless of oil content. May as well skip the whole process and just baste while cooking, even though there is a small effect. Marinades with high acidity will tenderize meat but even after 24 hours, the flavor won't penetrate deeper than 1/8" past the surface

[@johnszorc7481]

@@TheHotDiggityDamns Thank you Emeril Lagasseski😂😂😂