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FLANK STEAK with CHIMICHURRI

Michael Symon

Grilled flank steak sliced against the grain and finished with a bright herb chimichurri, charred grape tomatoes, and crumbled blue cheese.

September 18, 2026

Serves 4

INGREDIENTS

  • 3-4# flank steak

  • 2 tbl Sicilian oregano soaked in ½ c water to soften

  • 1c parsley

  • ½ c mint

  • 2tbl red peppers flakes

  • 1 shallot

  • 2 cloves garlic

  • 2 tbl red wine vinegar

  • 1/4c EVOO

  • 8 oz grape tomatoes

  • ¼ # blue cheese

DIRECTIONS

  1. Score the steak on both sides and season generously with S&P. Place on the hot side of the grill to cook. Cook 3-5 minutes per side based on size. Medium is the ideal temperature for flank steak.

  2. For the chimichurri: crush the garlic and shallot in a mortar and pestle. Place the mashed in a bowl, add oregano, chopped parsley and mint, pepper flakes, red wine vinegar, EVOO, and season with S&P.

  3. Lightly coat tomatoes with oil and grill until just charred.

  4. Slice steak against the grain. Top the steak with the chimichurri, charred tomatoes, and blue cheese.

ROSITA

  • 2 oz reposado tequila

  • ½ oz Campari

  • ½ oz Lillet

  • ½ oz dry vermouth

  • 1 dash bitters

Mix all the above, pour over ice, and garnish with a lemon twist.

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