Grilled flank steak with Thai style chimichurri is going to be your new favorite under 30 minute meal with a sauce of chilis, garlic, lemongrass, olive oil and plenty of coriander, Thai basil and a drizzle of fresh lime. 
Thai Style Chimichurri Sauce
Lip smacking and oh so good! This delicious Thai Style chimichurri sauce was great on steak but would also be good on fish, lamb, or even on your morning omelet. The flavor profile is filled with all the bright fresh flavors of Thailand.
Trust me...you are going to want to make extra sauce as it is so good and I have been putting it on almost everything this week.
My inspiration for making Grilled Flank Steak with Thai Style Chimichurri came a few weeks ago after I spent a long weekend browsing over some Thai cookbooks. I have made steaks on many occasions with a delicious Spicy 5 Minute Chimichurri Sauce but how about a THAI Style sauce?
I have my own little herbs and spices growing on my window seal with loads of fresh coriander, Thai basil, fresh limes, chilis and lemongrass in my crisper. If I can't be in Thailand, at least I can bring Thailand to Hong Kong. Then, this Thai Style Chimichurri sauce was born.
If you have a food processor, making the Thai styled chimichurri sauce could not be easier. Even if you are not in Asia, you can certainly make this delicious sauce with a few exchanges even if you do not have access to an Asian market near you.
How to Make the Sauce: Western Substitutions
Place all of these ingredients in a food processor. Whiz it up and the magic green Thai Chimichurri sauce is done.
- Coriander (cilantro roots and all)
- Fresh Thai basil (you can exchange with regular Italian basil if living in the Western world)
- olive oil for richness
- garlic, but of course!
- fresh chili for a little heat (or a dash of red pepper flakes)
- fresh lemongrass (or lemon grass paste or dried ground lemon grass) for aromatics
- salt and pepper to taste
- lime juice for a fresh sparkle of flavor
Holy Basil
Did you know there are many types of basil used in Thai cooking? This Thai basil is called “holy” because Thai monks have used this herb for calming the mind and body, thereby enhancing meditative practices. Thai holy basil has been used in many medicinal treatments however I just mostly like it in Phat Kra-Prao Kai (Stirfried Chicken with Holy Basil)
"Hey did someone ring the dinner bell? That was so kind of my master to leave that whole tray of beef just for me." Can you spot the Yorkie in the photo below?
Outdoor or Indoor Grilling
When I lived in Michigan, I grilled outside all year around. It was about this time of the year that I would plow a snow shoveled lane out to the gas grill. I cannot think of a better way to let mother nature know who is boss than to rule over the grill with this mouth-watering Grilled Flank Steak with Thai Style Chimichurri. If you don't have time to make a chimichurri sauce try our marinated grilled steak and/or try your hand at herbed butter.
However if you are a bunch of fair weather only grillers, you can also grill up a lovely steak in your grill pan inside your warm house. You could even fry up your steak Gordon Ramsey style in your iron skillet.
Prepare the Beef!
You can use any cut of steak you desire. However, if you decide to use a flank steak ( a tougher inexpensive cut of meat), than you must marinate it at least 1 hour or best overnight. This tenderizes the beef and gives it maximum flavor.
- Bringing the flank steak to room temperature before grilling this ensures even cooking.
- Do not add salt until the grilling process begins. It can dry the steak as it draws out moisture.
- Only cook to medium rare 130°-140°F (55-60°C).
- Allow the flank steak to rest for 5 -10 minutes before slicing really thin.
These are all important steps for creating a tender and delicious steak.
I hope you enjoy this quick and easy grilled flank steak with Thai style chimichurri dinner. You can have it on your table in less than 30 minutes, its low carb, gluten-free, diabetic friendly and a delicious Asian fusion recipe.
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Grilled Flank Steak with Thai Style Chimichurri
Equipment
- Grill or Grill pan
Ingredients
Grilled Flank Steak
- 1 pound flank steak
- 1 tablespoon olive oil
- 3 tablespoons soy sauce or tamari sauce if need to be gluten free
- 1 clove garlic
crushed and chopped - salt and pepper to taste (add salt while grilling do not add to marinade as dries out the steak)
Thai Style Chimichurri Sauce
- 2 cloves garlic
- 2 stalks lemon grass
white part section only - 1 chili pepper
medium hot chili or to taste (Caution, those little bird chilis pack a whole lot of punch) - ½ cup Thai Basil
fresh and roughly chopped - ¾ cup coriander (cilantro)
fresh and roughly chopped (I even included the cleaned roots) - 4 tablespoons lime juice
- ¾ cup olive oil
- salt and pepper to taste
Instructions
- Marinate the flank steak. Place the steak, olive oil, tamari (soy) sauce, garlic and pepper in a container and marinate for at least one hour or best overnight (Do not add salt to marinade but instead hold off and add this during the grilling of the steak. (Adding salt while it is marinating may dry out the meat)
- Take your steak out of the refrigerator to come to room temperature, about a half hour before you are ready to grill your steak.
- Make your Thai Style Chimichurri sauce. In your food processor, add garlic, lemongrass, chili, Thai basil, cilantro (coriander roots and all), lime juice, olive oil and salt and pepper to taste. Blend until smooth, adjust seasoning as desired.
- Grill flank steaks until medium rare 130°–140°F (55–60°C) or about 6 minutes per side. Salt and pepper steaks during the grilling process on each side and also slather steaks with some of the Thai Style chimichurri sauce. Reserve half of the Thai Style chimichurri for serving on the side and dipping the steak. Let your flank steak rest covered for about 5 minutes. Slice against the grain thin.
- Serve slices of Grilled Flank Steak with Thai Style Chimichurri sauce on the side for dipping. Enjoy!
Notes
- If you cannot find Thai Basil, you can substitute fresh Italian basil.
- You can use the lemongrass paste if you cannot find fresh lemon grass.
- The longer you marinate your steak the better. Overnight is the best.
- Do not overcook your steak. At the most you should shoot for is a medium rare.
- Depending on the size of your steak will be between 5-6 minutes on each side or an internal temp of around 130 degrees F to 135 degrees F.
- Allow your steak to rest tented under a little aluminum foil for 10 minutes before carving your flank steak.
- Cut steak against the grain and very thin slices.
- Slather on a little of the Thai chimichurri and enjoy!
- Leftovers are delicious on top of a salad- cold.
Helen @ Scrummy Lane says
That steak looks incredibly juicy, Bam! What a surprising inspiration to come back from Bangkok with! I love Bangkok - I've never seen (and smelt!) so much delicious food all in one place. Love the sound of that sauce - I would dump it on everything too!
wok with ray says
I am loving all the ingredients of the sauce. It is still cold here to grill but hey, there's always a jacket, so what the heck. I want to make this dish. Have a good week, Bobbi. 🙂
The Gourmet Gourmand says
Love love love! This has so many flavors I adore and I can't get over how creative this chimichurri is. Pinning!
Healthy World Cuisine says
Thank you dear! A delicious sauce that goes with pretty much anything except a peanut butter and jelly sandwich.
Amira says
I can almost taste how good this sauce is... perfect.
shashi at runninsrilankan says
So interesting about "Holy" basil! It sounds like herbal prozac! 🙂
By the way, Bobbi you are right - I will make extra of this Thai Style chimichurri sauce - it sounds absolutely fabulous - I think I might try it with tofu! Hope you have a wonderful weekend!
Oana@AdoreFoods says
It cannot get much better than steak and chimichurri! I have always had the classic recipe but after reading all the ingredients, I think I may like more the Thai chimichurri recipe 🙂 Thanks for sharing it
Jasline @ Foodie Baker says
I cannot decide - go to Bangkok directly or go to Hong Kong and have you bring Bangkok to me 😉 This looks absolutely amazing and delicious! i love chimichurri, this is definitely a great and delicious variation!
nancyc says
What a great meal, and that sauce sounds so good! What a cute little dog you have! 🙂
Healthy World Cuisine says
Thank you Nancy, that is my little Yorkie...Buddy.
Tonette Joyce says
Looks great ,Bobbi.I must try this on my husband.Thanks for letting us know the substitutions, although I am sure it would be worth a ticket to visit you for yours!
Tonette Joyce says
And your dog is adorable!
Healthy World Cuisine says
Thank you Tonette, you know there is always a spot at our dinner table for you. Buddy is Healthy World Cuisine quality assurance taste tester and clean up crew.
Tamara says
I've made a cilantro chimichurri for my blog, but combining cilantro with Thai basil sounds intriguing. I have lemongrass and Thai basil in my garden too! I'm pinning, and hoping to remember to give this a whirl... Thanks Bobby! Oh, your pup is adorable!
Healthy World Cuisine says
How lovely that you have these fresh herbs growing in your garden. You can make so many delicious dishes with these fresh herbs on hand.I cannot have one photo shoot without Mr. Buddys paws or whiskers in the food photography picture... LOL
Lea Ann (Cooking On The Ranch) says
Wait a minute.... is that a little Yorkie I see hoping for a bite of steak? I adore Chimichurri and will try this version too. Pinned.
Healthy World Cuisine says
Oh my goodness Lea Ann, Buddy, my little Yorkie was hoping that I had a momentarily lapse of muscular coordination and a morsel would fall to the floor.
hotlyspiced says
I've heard flank steak is more tough but that it has incredible flavour. I think I would marinate it overnight and then definitely cook it on the bbq. I love chimichurri sauce! It's so good with steak. I haven't made it with Thai basil before (using just ordinary basil), but now I'm all inspired xx
xoxobellablog says
My mom has a similar recipe and it is a family favourite.
Brooks says
I truly love a good Chimichurri, and one with Thai influence seals the deal. So glad you enjoyed a visit to Bangkok!
Anna @ shenANNAgans says
Chimichurri sauce is my fave, and Ive a hunch I'll go crazy for your version. 🙂 Loving that picture of the puppy looking up at the food SO MUCH. Happy heart feels. Lol!