Grilled Flank Steak with Chimichurri & Blistered Tomatoes for Summer

Why You'll Love It

This Grilled Flank Steak with Chimichurri & Blistered Tomatoes stands out as one of the most satisfying summer dinner recipes for several compelling reasons.

First, the flank steak delivers incredible flavor with minimal effort. Its natural marbling creates a juicy, tender result that tastes premium without the steakhouse price tag. You'll save significantly making this at home – a similar restaurant dish would cost at least twice as much!

The chimichurri sauce is where this dish truly shines. This vibrant green sauce combines fresh parsley, cilantro, garlic, and zesty lime with olive oil to create a herbaceous, tangy complement that cuts through the rich meat. Meanwhile, the blistered tomatoes burst with sweet-savory summer flavor, adding beautiful color and a delightful textural contrast.

The entire meal comes together in under 30 minutes, making it perfect for those warm evenings when you want something special without spending hours in the kitchen. Try this recipe tonight and discover your new summer grilling favorite!

How to Make Grilled Flank Steak with Chimichurri & Blistered Tomatoes

Quick Overview

This showstopper meal comes together in just 25 minutes from start to finish. The flank steak requires minimal prep but delivers maximum flavor, while the chimichurri sauce can be made ahead of time. The blistered tomatoes take just minutes to prepare, making this one of those Easy summer meals that's impressive enough for company but simple enough for weeknights.

Key Ingredients:

• 1½ pounds flank steak
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups fresh parsley leaves
• 1 cup fresh cilantro leaves
• 4 garlic cloves
• 1 small shallot, roughly chopped
• ¼ cup red wine vinegar
• ¾ cup extra virgin olive oil
• ½ teaspoon crushed red pepper flakes
• 2 pints cherry tomatoes
• 2 tablespoons vegetable oil
• 3 sprigs fresh thyme

Step-by-Step Instructions

1. Prepare the steak: Remove flank steak from the refrigerator 30 minutes before cooking. Pat dry with paper towels. Rub both sides with olive oil and season generously with salt and pepper.
2. Make the chimichurri: In a food processor, combine parsley, cilantro, garlic, and shallot. Pulse until finely chopped. Transfer to a bowl and stir in red wine vinegar, olive oil, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit for at least 15 minutes for flavors to develop.
3. Prepare the grill: Heat grill to high (450-500°F). Clean and oil grates to prevent sticking.
4. Grill the steak: Place flank steak on the hot grill and cook for 4-5 minutes per side for medium-rare (135°F internal temperature). Transfer to a cutting board and tent with foil. Let rest for 10 minutes before slicing.
5. Blister the tomatoes: While steak rests, heat vegetable oil in a cast-iron skillet over medium-high heat. Add cherry tomatoes and thyme sprigs. Cook for 4-5 minutes, shaking occasionally, until tomatoes begin to blister and pop. Season with salt and pepper.
6. Slice and serve: Cut steak against the grain into thin slices. Arrange on a platter, drizzle with chimichurri sauce, and scatter blistered tomatoes around the meat. Serve with remaining chimichurri on the side.

What to Serve With Grilled Flank Steak

Complete your Easy summer meals spread with these perfect accompaniments:

• Grilled corn on the cob with herb butter
• Crisp green salad with avocado and lime dressing
• Crusty artisan bread for soaking up the chimichurri
• Chilled roasted potatoes with herbs
• A light, fruit-forward Malbec or Pinot Noir

Top Tips for Perfecting Grilled Flank Steak

• Temperature matters: Always bring your steak to room temperature before grilling for even cooking.
• Cut correctly: Flank steak has a distinct grain; always slice against (perpendicular to) the grain for maximum tenderness.
• Don't skip the rest: The 10-minute rest period is crucial as it allows juices to redistribute throughout the meat.
• Chimichurri variations: Add mint leaves or substitute lemon juice for the vinegar for a different flavor profile.
• Tomato alternatives: In cooler months, use larger tomatoes cut into wedges or even roasted red peppers.

Storing and Reheating Tips

The beauty of this dish is how well the components store separately. Keep leftover steak in an airtight container in the refrigerator for up to 3 days. Store chimichurri sauce separately in a jar for up to 5 days; the oil will solidify slightly when cold but will return to normal at room temperature.

For reheating, avoid the microwave which can make steak tough. Instead, bring slices to room temperature, then briefly heat in a skillet with a splash of water to create steam, just until warmed through. Alternatively, enjoy the steak cold in sandwiches or salads — it's delicious either way!

Conclusion

This Grilled Flank Steak with Chimichurri & Blistered Tomatoes embodies summer dining at its finest — vibrant, fresh, and effortlessly impressive. With just a few quality ingredients and simple techniques, you've created a meal that celebrates the season's best flavors without hours of cooking. Try this Easy summer meals favorite today and discover how simple it is to bring steakhouse quality to your backyard table.

FAQs

Can I make this recipe without a grill?
Absolutely! While grilling imparts wonderful smokiness, you can achieve excellent results using a cast-iron skillet. Heat the pan until very hot, add a little high-heat oil, and sear the steak for 4-5 minutes per side. Finish in a 400°F oven if needed to reach your desired doneness.
Can I make the chimichurri sauce ahead of time?
Yes! In fact, chimichurri often tastes better after the flavors have had time to meld. Make it up to 3 days in advance and store in an airtight container in the refrigerator. Just bring to room temperature and stir well before serving.
What can I substitute for flank steak?
Skirt steak is the closest substitute with similar flavor and texture. Other good alternatives include flat iron steak, hanger steak, or sirloin. Each has slightly different cooking times, so adjust accordingly and always use a meat thermometer to ensure perfect doneness.