Look – I eat a lot of steak. When you run a food blog that’s all about smoking meat it’s kind of job requirement. This smoked flank steak with chimichurri recipe is one of the BEST steak recipes on the site.
That’s high praise when you have so many awesome options to choose from. I LOVE ribeyes, but if I’m looking for really good flavor, and I’m serving more than just me, this smoked flank steak recipe is THE ONE.
It doesn’t take long to make, and the fresh flavors of the chimichurri blended perfectly with the wonderful beefy flavor of the smoked flank steak.
We like to serve this with roasted carrots, but it’s great next to crispy brussel sprouts or a good baked potato too.
Smoked Flank Steak Marinade
This cut of meat is typically very affordable and packs great beefy flavor. Flank steak is a lean cut of meat, and because of that, I like to put it in a simple marinade for a few hours before cooking.
In a small bowl combine a 1/2 cup olive oil, a 1/3 cup Worcestershire, the juice from one lemon, two cloves of minced garlic, a tablespoon of salt, and a few cranks of freshly ground pepper. Mix until the marinade is thoroughly combined and then pour it over the meat in a large zip lock bag.
While the steak is marinating make your chimichurri sauce. I like to let it marinade for 3-4 hours, and it’s best to make the chimichurri when you put the flank steak in the marinade.
Authentic Chimichurri Recipe
I saw this recipe for carrot top chimichurri a while ago, and ever since then, I’ve wanted to try it. This chimichurri recipe is what truly makes the meal amazing.
The minced carrot tops combined with white wine vinegar, olive oil, and spices give this a unique and fresh flavor that satisfied ALLL of my senses. If you can’t find carrot tops subbing parsley works fantastic too. My preference
How to Smoke a Flank Steak
I like to let it sit in the marinade for 3-4 hours before cooking. When you’re ready to roll, remove it from the marinade and set up your smoker to smoke at 180 degrees using indirect heat. I prefer Oak or Cherry wood. If you want a more robust smoky flavor try mesquite.
Place the marinated flank steak directly on your grill grates and let it smoke for 20-30 minutes. After a short time taking on smoke remove the meat from your smoker and adjust the temp up to 450 degrees. Return the meat to your smoker and let it cook for an additional 7-10 minutes on each side. Monitor the internal temp and pull when it hits 130 degrees.
Slice it thin and serve with the carrot top chimichurri.
This smoked flank steak is super easy to make. All it takes is a simple marinade, a little smoke, and a high heat finish.
Pair it with an authentic chimichurri recipe that takes the flavor over the top.
- 1 Flank Steak
- 1/2 cup olive oil
- 1/3 cup Worcestershire Sauce
- Juice from 1 lemon
- 2 cloves of garlic (minced)
- 1 Tbsp salt
- 1 tsp pepper
- 1 cup finely chopped carrot greens or parsley
- 2 teaspoons dried oregano
- ¼ teaspoon cumin
- 2 teaspoon ground sweet paprika
- ½ teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 1 teaspoon salt
- a few grinds of pepper
- ¼ cup white wine vinegar
- 1/2 cup olive oil
- 1/8 cup water
- Combine marinade ingredients and let the flank soak in the marinade for about 6 hours.
- Prepare your smoker to smoke using indirect heat at 180 degrees. I used oak pellets.
- Smoke the flank steak for 30 minutes.
- Remove the flank steak from your smoker and adjust the temp up to 450 degrees.
- When the smoker is at temp return the flank steak to the grill grates and cook each side for about 7 minutes. Steak is done when the internal temp hits 125-130 degrees.
- Finely chop the carrot greens (or parsley) and then combine with all of the dry ingredients first, followed by the wet ingredients.
- It's best to make the chimichurri at least 4 hours prior to serving to allow the flavors to bloom.
The chimichurri is awesome with carrot greens, but if you can't find the carrot greens sub parsley. 1 cup is about 6 carrot tops, or one whole bunch of parsley.
If you use parsley strip the leaves from the stems before chopping (my preference). Throwing the greens in a food processor is an easier option, but I find the chopping therapeutic.
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Amount Per Serving: Calories: 497Total Fat: 45gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 13mgSodium: 2064mgCarbohydrates: 19gFiber: 4gSugar: 9gProtein: 7g