Flap Steak with Chimichurri
This flap steak with chimichurri recipe features juicy grilled steak finished with a bright, herb-packed chimichurri sauce made with fresh cilantro, garlic, lime, and olive oil. Seasoned simply with salt and pepper, it's an easy meal that's full of fresh flavor and perfect for everything from busy weeknight dinners to backyard summer cookouts.
Ingredients
Steak
- 2 lbs grass fed flap steak
- sea salt or kosher salt
- black pepper freshly ground
Chimichurri
- 1 bunch organic cilantro or parsley
- 1/2 cup extra virgin olive oil or more if needed (you want your olive oil equal in amount to your other ingredients)
- 3 cloves fresh garlic chopped or crushed
- 1/2 organic lime juiced
- 1/2 tbsp oregano
- 1 tsp cumin
- 1-2 tsp red pepper flakes
- 1 tsp sea salt
Instructions
- Remove the steak from the refrigerator 20–30 minutes before grilling.Pat dry and season generously with kosher salt and black pepper.2 lbs grass fed flap steak, sea salt, black pepper
- Prepare your chimichurri sauce: Finely chop your cilantro and red onion. Add your chopped finely chopped red onion and cilantro to a medium sized bowl, along with the fresh garlic, olive oil, lime juice, cumin, oregano, red pepper flakes, and salt and pepper. Give it a good stir and let it sit for at least 10 minutes before enjoying.1 bunch organic cilantro, 1/2 cup extra virgin olive oil, 3 cloves fresh garlic, 1/2 organic lime, 1/2 tbsp oregano, 1 tsp cumin, 1-2 tsp red pepper flakes, 1 tsp sea salt
- Heat the grill to medium high heat.Grill the steak for approximately 4–5 minutes per side or until it reaches your desired internal temperature.Transfer to a cutting board and rest for 10 minutes.
- Slice against the grain into thin strips.Spoon the homemade chimichurri over the steak and serve immediately.
Notes
- For the most tender steak, let it rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat.
- Always slice flap steak against the grain into thin strips to shorten the muscle fibers and create a more tender bite.
- For best results, cook flap steak to medium-rare (130–135°F). Because it's a lean cut, overcooking can make it tougher.
- If your flap steak is especially large, cut it into two smaller pieces before grilling for easier handling and more even cooking.
- Chimichurri can be made up to 2–3 days in advance and stored in an airtight container in the refrigerator. Let it sit at room temperature for about 20 minutes before serving so the olive oil loosens and the flavors shine.
- Refer to my full chimichurri sauce recipe here!
- This recipe also works well with flank steak or skirt steak if flap steak isn't available.
Tried this recipe?Let us know how it was!