A juicy, marinated CAB flank steak grilled hot and fast, topped with a fresh herb chimichurri and served alongside charred Jersey Fresh corn.
1 Flank Steak & 1 cup chimichurri
TOTAL YIELD
4 oz steak with 2 tbsp chimichurri
PORTION SIZE
Steak: 3-4 days / Chimichurri: 5 days
SHELF LIFE
~430
CAL / SERVING
Fresh & Simple
ABOUT THIS RECIPE
Flank steak is one of our favorite cuts for summer grilling — it takes on a marinade beautifully and cooks fast over high heat, which makes it a weeknight-friendly way to serve restaurant-quality steak at home. Because it’s a leaner cut, starting with CAB matters here: the marbling standard behind Certified Angus Beef keeps the meat tender even on a cut that can otherwise turn chewy.
Total Time: 45 minutes
Cook Time: 8-10 minutes
Prep Time: 15-20 minutes
Marinate Time: 30 minutes
Rest Time: 5-10 minutes
What You'll Need
Ingredients
Everything for 4 people.
| Amount | Steak Ingredients |
|---|---|
| 1 (1.5–2 lb) | CAB flank steak |
| 3 tbsp | olive oil |
| 2 tbsp | fresh lime juice |
| 2 | garlic cloves, minced |
| 1 tsp | kosher salt |
| 1 tsp | cracked black pepper |
| 1 tsp | smoked paprika |
| Amount | Chimichurri Ingredients |
|---|---|
| 1 cup | fresh parsley, finely chopped |
| 2 tbsp | fresh oregano, finely chopped |
| 3 | garlic cloves, minced |
| 3 tbsp | red wine vinegar |
| 1/2 cup | olive oil |
| 1/2 tsp | red pepper flakes |
| To taste | salt & black pepper |
| Amount | Grilled Corn Ingredients |
|---|---|
| 4 ears | Jersey Fresh corn, husked |
| 2 tbsp | butter, melted |
| To taste | kosher salt |
Step by Step
HOW TO MAKE IT
Follow these simple steps for the best result.
Marinate the steak
Whisk together olive oil, lime juice, garlic, salt, pepper, and smoked paprika. Place the flank steak in a shallow dish or resealable bag, pour the marinade over it, and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
Make the chimichurri
While the steak marinates, combine parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Stir well and let sit at room temperature so the flavors come together.
Grill the corn
Preheat the grill to medium-high heat. Brush corn with melted butter and grill, turning occasionally, for 10–12 minutes until lightly charred on all sides. Set aside and keep warm.
Grill the steak
Remove steak from the marinade and pat dry. Grill over high heat for 4–5 minutes per side for medium-rare, adjusting time for thickness and desired doneness. Flank steak cooks quickly, so keep a close eye on it.
Rest and slice
Let the steak rest for 5–10 minutes, then slice thinly against the grain — this is what keeps a leaner cut like flank tender.
Serve
Spoon chimichurri generously over the sliced steak and serve alongside the grilled corn.
Chef’s Notes
TIPS FOR THE BEST RESULT
| Tip Area | Best Practice | Why It Matters |
|---|---|---|
| Marinating Time | Marinate at least 30 minutes, up to 2 hours | Tenderizes the lean cut and builds flavor |
| Grill Heat | Use high, direct heat | Sears the surface quickly before the interior overcooks |
| Slicing | Always slice against the grain | Shortens muscle fibers for a more tender bite |
| Chimichurri Timing | Make it while the steak marinates | Lets the herbs and vinegar mellow together |
| Doneness | Pull steak a few degrees before target temp | Carryover heat finishes cooking during the rest |
| Corn | Turn occasionally on the grill | Chars evenly without burning one side |
Shop it all at Nicholas Markets: Every item on this board — from CAB flank steak to fresh herbs and Jersey Fresh corn — can be found at Nicholas Markets’ four New Jersey locations. Ask the team at the butcher counter which CAB cuts are freshest for grilling this week.
Pairs beautifully with: A chilled rosé or a sparkling water with fresh lime.
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