A delicious and flavorful grilled flank steak served with a vibrant herb chimichurri sauce.
Preheat your grill to medium-high heat.
Ensure the grill is clean and well-oiled to prevent sticking.
Brush the onion slices with olive oil and season with salt and pepper.
Cut the onion into thick slices to prevent them from falling apart on the grill.
Season the flank steak generously with salt and pepper on both sides.
Let the steak sit at room temperature for 15 minutes after seasoning for even cooking.
Grill the onion slices until they have grill marks, about 10 minutes, flipping once.
Use tongs to handle the onions gently to keep them intact.
Grill the steak for 5-7 minutes on one side until well-seared, then flip and grill for another 3-5 minutes for medium-rare.
Use a meat thermometer to check the internal temperature for your desired doneness.
Let the steak rest under foil for 5 minutes before slicing thinly against the grain.
Resting the steak allows the juices to redistribute, ensuring a juicy result.
In a food processor, blend parsley and garlic until finely chopped.
Pulse the processor to avoid over-processing the herbs.
Transfer the mixture to a bowl and whisk in olive oil, vinegar, red pepper flakes, and salt.
Adjust the seasoning to taste, adding more vinegar or salt if needed.
Serve the sliced steak over the grilled onions with chimichurri sauce on the side.
Garnish with extra parsley for a fresh presentation.
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