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Smoked flank steak with chimichurri sauce is a culinary experience that combines robust flavors with a tantalizing aroma. Imagine tender, juicy beef infused with the rich smokiness of wood, topped with a vibrant, herbaceous sauce that brings everything together. This dish is perfect for outdoor gatherings or a cozy dinner at home, making it a versatile choice for any occasion. The flank steak, known for its rich flavor and satisfying texture, absorbs the smoky notes beautifully, while the chimichurri adds a refreshing zing that elevates the entire meal. Whether you’re grilling in the summer or smoking in the winter, this recipe promises to impress family and friends alike. As you explore this guide, you’ll uncover the secrets to mastering the art of smoking flank steak and crafting a chimichurri sauce that is bursting with freshness. Get ready to embark on a flavorful journey that will have everyone coming back for seconds!

Why You’ll Love This Recipe?

There are countless reasons to adore smoked flank steak with chimichurri sauce, but here are just a few that stand out. First and foremost, the taste is extraordinary. The combination of the smoky, juicy steak and the zesty, herb-rich chimichurri creates a harmonious balance that excites the palate. Each bite is an exploration of flavor that you won’t soon forget. Secondly, the preparation is surprisingly easy. With just a few simple steps, you can transform a humble cut of beef into a gourmet dish that looks and tastes like it belongs in a fine restaurant. Even novice cooks will find the process approachable and manageable. Lastly, the visual appeal of this dish is undeniable. The vibrant green chimichurri sauce drizzled over the beautifully smoked steak creates a stunning contrast that is sure to impress at any dinner table. This dish not only satisfies the taste buds but also pleases the eyes, making it a perfect centerpiece for gatherings.

Ingredients:

To prepare smoked flank steak with chimichurri sauce, you’ll need the following ingredients, carefully selected to enhance the dish’s flavor profile:

1.5 pounds flank steak: Look for a piece with a good amount of marbling, as this will ensure tenderness and flavor during the smoking process.
2 tablespoons olive oil: This will help to keep the steak moist and enhance the overall flavor.

2 teaspoons smoked paprika: This spice adds a deep smokiness that complements the flavor of the steak.
1 teaspoon garlic powder: A must-have for adding depth and richness to the meat.
1 teaspoon onion powder: This helps to round out the flavors in the rub.

1 teaspoon salt: Essential for seasoning the steak and enhancing all the flavors.
½ teaspoon black pepper: Freshly ground for the best flavor.
1 cup fresh parsley: The base of the chimichurri sauce, providing a bright green color and fresh taste.

½ cup fresh cilantro: Adds an additional layer of flavor to the chimichurri.
3 cloves garlic: Minced, for that unmistakable garlic punch in the sauce.
½ cup olive oil: To blend into the chimichurri, giving it a luscious consistency.

2 tablespoons red wine vinegar: Provides acidity to balance the richness of the steak.
1 teaspoon red pepper flakes: For those who enjoy a little heat in their chimichurri.
Salt and pepper to taste: For final seasoning adjustments.

These ingredients come together to create a mouthwatering dish that is sure to become a favorite in your household. The flank steak serves as a perfect canvas for the robust flavors, while the chimichurri sauce enhances each bite with its fresh and zesty profile. Make sure to gather all the ingredients before you start, as preparation will be a breeze once you have everything on hand.

How To Make Smoked Flank Steak with Chimichurri Sauce?

Creating smoked flank steak with chimichurri sauce is a rewarding process that involves a few key steps. Follow this detailed guide for a successful dish that will impress anyone at your table.

Prepare the Flank Steak: Begin by patting the flank steak dry with paper towels to remove excess moisture. This will help achieve a nice crust during the smoking process. Once dry, place the steak on a cutting board and lightly score the surface in a crosshatch pattern. This will allow the seasoning to penetrate the meat better.
Make the Rub: In a small bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to create a paste-like rub. Rub this mixture generously all over the flank steak, ensuring an even coating. Let it rest for about 30 minutes at room temperature to allow the flavors to meld.
Prepare the Smoker: While the steak is resting, prepare your smoker. Preheat it to 225°F (107°C). Use wood chips such as hickory or mesquite for a rich, smoky flavor. Soak the chips in water for about 30 minutes before adding them to the smoker to ensure they produce plenty of smoke.

Smoke the Steak: Once the smoker reaches the desired temperature, place the flank steak on the grill grate. Close the lid and smoke for approximately 1.5 to 2 hours, or until the internal temperature of the steak reaches 130°F (54°C) for medium-rare. Use a meat thermometer to check the temperature accurately.
Rest the Steak: Once the steak is done smoking, remove it from the smoker and wrap it loosely in aluminum foil. Allow it to rest for about 10-15 minutes. This resting period is crucial as it lets the juices redistribute throughout the meat, ensuring a tender and juicy steak.
Prepare the Chimichurri Sauce: While the steak is resting, make the chimichurri sauce. In a food processor, combine the parsley, cilantro, minced garlic, olive oil, red wine vinegar, red pepper flakes, and a pinch of salt and pepper. Pulse until well combined but still slightly chunky. Taste and adjust seasoning as needed.

Slicing the Steak: After resting, carefully slice the flank steak against the grain into thin strips. This will help ensure tenderness in each bite. Arrange the slices on a serving platter.
Serve: Drizzle the chimichurri sauce generously over the sliced flank steak. You can serve any extra sauce on the side for those who want a little more. Enjoy your smoked flank steak with chimichurri sauce with your favorite sides!

Tips For Variations:

While the classic smoked flank steak with chimichurri sauce is a star on its own, there are several ways to add your twist to this dish. Here are some variations to consider that can enhance flavor, texture, or even accommodate different budgets:

Herb Variations: While parsley and cilantro are traditional for chimichurri, consider experimenting with other herbs like basil or mint for a unique flavor profile. Each herb brings its own essence, allowing you to customize the sauce to your liking.
Spice it Up: If you enjoy heat, try adding diced jalapeños or a splash of hot sauce to the chimichurri. This will give your sauce an extra kick, complementing the smoky flavor of the steak.
Different Cuts of Beef: Flank steak is a fantastic choice, but you can also use other cuts like skirt steak or sirloin for different textures and flavors. Each cut will provide a unique taste experience while still absorbing the smokiness well.

Marinade Instead of Rub: Instead of a dry rub, consider marinating the flank steak in a mixture of olive oil, lime juice, garlic, and your favorite spices for several hours or overnight. This will impart additional flavor and tenderness to the meat.
Chimichurri Texture: If you prefer a smoother chimichurri, blend the sauce until it reaches your desired consistency. This can create a creamier texture that still retains the herbaceous flavor.
Budget-Friendly Options: If flank steak is not within your budget, consider using chicken thighs or drumsticks as an alternative. These cuts can also be smoked beautifully and paired with chimichurri for a flavorful meal.

Vegetarian Option: For a vegetarian twist, replace the flank steak with portobello mushrooms. Marinate the mushrooms in a similar rub and smoke them for a hearty and flavorful dish that pairs wonderfully with chimichurri.

Serving Suggestions:

When it comes to serving smoked flank steak with chimichurri sauce, creativity can elevate your dining experience. Here are some serving ideas to consider:

On a Bed of Greens: Serve the smoked flank steak slices on a bed of mixed greens such as arugula or spinach. Drizzle chimichurri over the top for a fresh and vibrant salad that adds a lightness to the meal.
Taco Night: Use the smoked flank steak as a filling for tacos. Serve with warm tortillas, chopped onions, and additional chimichurri. This interactive meal is perfect for gatherings and allows everyone to customize their tacos.
Sandwich Delight: Make hearty sandwiches with slices of smoked flank steak on crusty bread or baguettes. Add some fresh veggies, like lettuce, tomatoes, and avocado, along with chimichurri as a spread for a satisfying lunch option.

With Grilled Vegetables: Pair the smoked steak with a side of grilled vegetables such as bell peppers, zucchini, and asparagus. The charred flavors of the veggies complement the steak beautifully.
Alongside Rice or Quinoa: Serve the smoked flank steak over a bed of fluffy rice or quinoa. Drizzle chimichurri on top for a complete and filling meal that is packed with flavor.
With Dipping Sauce: Set out extra chimichurri as a dipping sauce for the steak. This allows guests to enjoy the sauce in a fun and interactive way, perfect for parties or casual dinners.

FAQ:

Can I use a different cooking method for the flank steak?

Yes, you can grill or pan-sear the flank steak if you don’t have access to a smoker. Just ensure to achieve a high heat for a good sear and flavor.

How do I store leftovers?

Store any leftover smoked flank steak in an airtight container in the refrigerator for up to three days. Reheat gently to maintain tenderness.

Can I make chimichurri in advance?

Absolutely! Chimichurri can be made a day ahead. Store it in the refrigerator in a sealed container to allow the flavors to meld.

What can I serve with smoked flank steak?

Pair it with grilled vegetables, rice, or a fresh salad. Tacos or sandwiches are also excellent options for serving.

How do I know when the flank steak is done?

Use a meat thermometer to check the internal temperature. Aim for 130°F (54°C) for medium-rare, adjusting based on your preference.

Smoked Flank Steak with Chimichurri Sauce

A culinary experience that combines robust flavors with a tantalizing aroma, featuring tender, juicy beef infused with smokiness and topped with vibrant chimichurri sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2

Total Time 2 15

Course Main

Cuisine American

Servings 4 servings

Equipment

Smoker

Mixing Bowl
Food Processor
Meat Thermometer

Ingredients

Flank Steak

1.5 pounds flank steak Look for a piece with good marbling for tenderness.

Rub Ingredients

2 tablespoons olive oil For the rub.
2 teaspoons smoked paprika Adds deep smokiness.

1 teaspoon garlic powder For depth and richness.
1 teaspoon onion powder Rounds out the flavors.
1 teaspoon salt Essential for seasoning.

0.5 teaspoon black pepper Freshly ground for best flavor.

Chimichurri Sauce Ingredients

1 cup fresh parsley Base of the chimichurri sauce.
0.5 cup fresh cilantro Adds additional flavor.

3 cloves garlic Minced for garlic punch.
0.5 cup olive oil For blending into the chimichurri.
2 tablespoons red wine vinegar Provides acidity.

1 teaspoon red pepper flakes For heat in the chimichurri.
salt and pepper to taste For final seasoning adjustments.

Instructions

1. Prepare the Flank Steak: Pat the flank steak dry with paper towels and lightly score the surface in a crosshatch pattern.

2. Make the Rub: Combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl. Rub this mixture all over the flank steak and let it rest for 30 minutes.
3. Prepare the Smoker: Preheat your smoker to 225°F (107°C) using soaked wood chips for smoke.
4. Smoke the Steak: Place the flank steak in the smoker and smoke for 1.5 to 2 hours until it reaches an internal temperature of 130°F (54°C) for medium-rare.

5. Rest the Steak: Remove the steak from the smoker and wrap it in aluminum foil. Let it rest for 10-15 minutes.
6. Prepare the Chimichurri Sauce: In a food processor, combine parsley, cilantro, minced garlic, olive oil, red wine vinegar, red pepper flakes, and a pinch of salt and pepper. Pulse until combined but slightly chunky.
7. Slicing the Steak: Slice the flank steak against the grain into thin strips.