Flank Steak with Arugula ChimichurriPhoto from Unsplash

 

What’s summer without a delicious grilling recipe? Especially when it’s the juiciest, tastiest grilled protein, a flank steak. Grilled flank steak is a favorite for many people, making it the last-minute wow meal for a crowd to enjoy. With a dynamite marinade, a flank steak is just what you need for your next backyard party.

This flank steak recipe features a melt-in-your-mouth marinade with tangy, savory, and spice flavors. For the marinade, you need the following ingredients.

  • Avocado Oil
  • Mustard
  • Lemon Juice
  • Chipotle Powder
  • Garlic Powder
  • Salt and White Pepper

 

Combine the ingredients and mix away. Once you make the marinade, use a GoodCook Meat Tenderizer to slightly flatten out the meat so that it has an even width. Add the marinade and refrigerate for 2-12 hours.

You’re ready to fire up that grill once the marinade has soaked into the meat! Grill on high heat for about 4-5 minutes on each side. Allow the meat to rest for about 10 minutes to make sure all the juice absorbs into the meat. You’re almost ready to serve and eat!

If you’re a fan of a steak and sauce combo, then you will love this chopped arugula chimichurri recipe. It’s simple, garlicky, and just what you need to make a skirt steak even more delicious! To make the sauce, you need the following ingredients.

  • Arugula
  • Basil
  • Lemon Juice
  • Red Onion
  • Garlic
  • Pepitas
  • Manchego
  • Extra Virgin Olive Oil
  • Salt and White Pepper

 

To keep the party going, serve the flank steak with sides to compliment the zesty theme. You can get these recipes right here too!

The best part about grilled flank steak? It’s so easy to make and an easy clean-up…because you know it will be eaten all up! Just marinate and grill, and you will have an impressive summer meal. What could be easier than that?

Happy Cooking! If you try this recipe at home, we’d love to see a photo! Snap a picture and upload it to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

  • Serves: 6
  • Difficulty: Medium
  • Prep: 15 minutes
  • Type: Main Dishes
  • Total time: 35 minutes

For the Marinade

  • 2 flank steaks
  • 1/2 cup avocado oil
  • 1/4 cup Mustard
  • 1/4 cup Lemon Juice
  • 1 tsp Chipotle Powder
  • 2 tbsp Salt
  • 1 tbsp Garlic Powder
  • 1 tsp White Pepper

 

For the Arugula Chimichurri Sauce

  • 3 Cups Arugula (loosely packed)
  • 1 cup Basil (loosely packed)
  • 1/2 Cup Lemon Juice
  • 1/2 Cup Red Onion (diced)
  • 1 Tbsp Garlic (minced)
  • 1/2 Cup Pepitas (chopped)
  • 1/2 Cup Shaved Manchego
  • 1 Tbsp Salt
  • 1 Tsp White Pepper
  • 1/2 Cup Extra Virgin Olive Oil

Directions

For the Marinade

  1. In a GoodCook Shaker Bottle, combine the avocado oil, mustard, lemon juice, chipotle powder, salt, garlic powder, and white pepper. Mix until thoroughly incorporated.
  2. Place flank steak in between two pieces of plastic wrap. Use the GoodCook Meat Tenderizer to flatten the meat, so it’s even width. Then place the meat in a large container and cover with marinade. Refrigerate for 2-12 hours to allow the marinade to soak in.
  3. Grill on a high heat grill for about 4-5 minutes on each side until it reaches desired doneness.
  4. Remove from heat and rest for 10 minutes. Slice against the grain and serve with chopped arugula pesto.

 

For the Arugula Pesto Sauce

  1. Use a GoodCook herb mincer to cut arugula and basil. Chop all ingredients on a cutting board until they are tiny. Combine all ingredients in a bowl and mix. Store in the fridge until needed.
  2. Serve with Tri-Tip Steak or other meats.

Information contained on this page is provided by an independent third-party content provider. Frankly and this Site make no warranties or representations in connection therewith. If you are affiliated with this page and would like it removed please contact pressreleases@franklymedia.com