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Main DishesQuick & Easy (30-Min)

Savory Chimichurri Grilled Flank Steak with Creamy Garlic Mashed Potatoes

by Linda
written by Linda
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This Savory Chimichurri Grilled Flank Steak is a delightful blend of grilled perfection and herbaceous flair. The flank steak is marinated in a vibrant chimichurri sauce that adds layers of flavor, making it juicy and irresistible.

Paired with creamy garlic mashed potatoes, this dish transforms any ordinary dinner into a gourmet experience. The richness of the potatoes beautifully balances the zesty notes of the chimichurri, creating a well-rounded meal that’s perfect for gatherings or a cozy night in.

Savory Chimichurri Grilled Flank Steak with Creamy Garlic Mashed Potatoes

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 650 calories 28g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1.5 lbs flank steak
  • 1 cup fresh parsley, chopped
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 4 cloves garlic, minced
  • 1 tsp red pepper flakes
  • Salt and pepper, to taste
  • 2 lbs potatoes, peeled and cubed
  • 1/2 cup milk
  • 4 tbsp butter
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. In a bowl, combine parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper to create the chimichurri sauce.
  2. Place the flank steak in a resealable plastic bag and pour half of the chimichurri sauce over it. Seal the bag and marinate in the refrigerator for at least 2 hours or overnight.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes.
  4. Drain the potatoes and return them to the pot. Add milk, butter, salt, and pepper. Mash until creamy and smooth. Set aside and keep warm.
  5. Preheat the grill to medium-high heat. Remove the flank steak from the marinade and discard the marinade.
  6. Grill the flank steak for about 5-7 minutes on each side for medium-rare, or until desired doneness.
  7. Let the steak rest for 5 minutes before slicing against the grain.
  8. Serve the sliced flank steak topped with the remaining chimichurri sauce alongside the garlic mashed potatoes.

Notes

Storage: Store any leftover steak and mashed potatoes in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

For the best flavor, allow the flank steak to marinate for at least 2 hours, or overnight if possible. This ensures the meat absorbs all the delicious herb and garlic notes from the chimichurri.

If you prefer a milder garlic flavor in your mashed potatoes, you can roast the garlic instead of boiling it. Roasted garlic will impart a sweet, mellow taste.

Leftover chimichurri can be stored in the refrigerator for up to a week and is great as a dressing for salads or a topping for grilled vegetables.

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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