Grilled Flank Steak with Chimichurri & Charred Corn Salad
Grilled Flank Steak with Chimichurri & Charred Corn Salad
August grilling doesn't get better than this — a boldly flavored steak that comes together fast and tastes like you really know what you're doing.
Flank steak hits the grill hot and fast, developing a beautiful crust while staying tender inside. A bright chimichurri — packed with fresh herbs, garlic, and a splash of red wine vinegar — gets spooned generously over the sliced beef. Alongside, a quick charred corn salad with cherry tomatoes and fresh basil keeps things summery and simple. The whole thing is on the table in under 40 minutes.
Paired with our 2022 A Colorful World – Cabernet Franc, this dish is a natural match. The wine's herbaceous, peppery character mirrors the chimichurri directly, while its red fruit notes and earthy depth complement the beef beautifully. Medium body and fresh acidity keep the pairing lively without overpowering a leaner cut. This is a classic Cabernet Franc food pairing that proves exactly what wine pairs with steak for a bold, easy summer dinner.
Bold, bright, and built for the grill.
The Stoney Wines Family 🍷
When exploring Cabernet Franc pairing ideas, grilled beef with fresh herbs is an ideal match. This Cabernet Franc with beef brings herbaceous, peppery notes that echo the chimichurri directly, while red fruit and earthy depth complement every bite of steak. A pairing that makes a weeknight dinner feel like an occasion.
Buy the Wine →Grilled Flank Steak with Chimichurri & Charred Corn Salad
Flank Steak
- 1½ lbs flank steak
- 2 Tbs olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and black pepper
Chimichurri
- 1 cup fresh flat-leaf parsley, packed
- ¼ cup fresh oregano leaves
- 4 garlic cloves
- 3 Tbs red wine vinegar
- ½ tsp red pepper flakes
- ½ cup extra virgin olive oil
- Salt and pepper
Charred Corn Salad
- 3 ears fresh corn, husked
- 1 cup cherry tomatoes, halved
- ¼ cup fresh basil, torn
- 2 Tbs olive oil
- 1 Tbs red wine vinegar
- Salt and pepper
Method
Season the Steak
Pat steak dry and rub all over with olive oil, smoked paprika, garlic powder, salt, and pepper. Let sit at room temperature for 15–20 minutes while the grill heats up.
Make the Chimichurri
Combine parsley, oregano, garlic, red wine vinegar, red pepper flakes, salt, and pepper in a food processor. Pulse until roughly chopped. With the motor running, drizzle in olive oil until combined. Taste and adjust seasoning. Set aside.
Char the Corn
Grill corn over high heat, turning occasionally, for 8–10 minutes until charred in spots. Let cool slightly, then cut kernels from the cob. Toss with cherry tomatoes, basil, olive oil, red wine vinegar, salt, and pepper. Set aside.
Grill the Steak
Grill flank steak over high heat 4–5 minutes per side for medium-rare (internal temp 130–135°F). No grill? Heat a cast-iron skillet over high heat until smoking. Cook steak 4–5 minutes per side, then finish in a 400°F oven for 3–4 minutes if needed. Rest 5–8 minutes before slicing.
Slice & Serve
Slice steak thinly against the grain. Arrange on a platter alongside the charred corn salad. Spoon chimichurri generously over the beef and serve the rest on the side.
Chef Tips
- Always slice flank steak against the grain — it's the difference between tender and chewy.
- Don't skip the rest — 5–8 minutes under foil keeps the juices in the meat where they belong.
- Chimichurri gets better as it sits — make it up to a day ahead and refrigerate.
- Leftovers make incredible steak tacos the next day — just add avocado and a squeeze of lime.
Suggested Pairings
- Crusty bread or warm tortillas
- Simple green salad with red wine vinaigrette
- Grilled potatoes or roasted fingerlings
Here's to bold steak, bright chimichurri, and a glass of Cabernet Franc that makes August grilling extraordinary. 🥩🌿🍷
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