We partnered with recipe developer, food photographer and personal chef Priscilla Chamessian of the food blog Priscilla Cooks for the perfect chimichurri steak recipe and grilling tips, featuring our 100% grass-fed and finished beef steaks. This recipe is a great opportunity to utilize the basil in your summer herb garden and a unique way to add a burst of flavor to a perfectly grilled steak.
Basil Pesto Ingredients
1/3 cup Walnuts
Juice from 1 Lemon
2 cloves grated Garlic
2 cups Basil
1/4 cup Olive Oil
Pinch of Salt
To prepare the pesto, add the walnuts, lemon juice, garlic and half of the basil to a food processor. Pulse the mixture a few times until a chunky mixture forms. Remove the top of the food processor and add the remaining basil. Cover the food processor and pulse again. While pulsing, pour in the olive oil. Once a pesto has formed, remove the lid and add salt to taste.
Perfectly Grilled Flank Steak Ingredients
1 lb. Flank Steak
Salt and Pepper
Take your flank steak out of the fridge and sprinkle it liberally on both sides with salt and pepper. Let it rest for 15 minutes while you preheat your grill.
Turn all of the sections of your gas grill to high. Cover the lid and let it heat up for a good 15 minutes or so. Soak 2-3 handfuls of paper towels in water. Ball up the paper towels and use tongs to clean the grates of the grill. Do this 2-3 times, making sure to keep the paper towels fairly saturated and to work quickly so the paper towels aren’t making contact with the grates for long.
Cover the grill again for an additional 2-3 minutes so it heats back up. Once hot, place the steak on the grill. Let the steak sear for 1-2 minutes, then turn it 90 degrees or so. This will create nice grill marks. Cover the grill for an additional minute. Flip the steak over and repeat on the other side.
Cover the grill and allow the steak to continue grilling until it reaches an internal temperature of 130-145 degrees, depending on your preferred level of doneness. Remove it from the grill and allow it to rest for 10 minutes prior to slicing against the grain.
Spoon the basil pesto on top and enjoy!
Cuts like flank steak, chicken breast and burgers cook quickly, so you can grill them on medium-high or high heat for the entire duration of cooking.
When you’re grilling something larger, like whole chickens, super thick steaks, etc., you will burn the outside of the meat before the inside cooks properly. In these instances, you’ll want to set up two heat zones on your grill. Start by turning all grill sections to high. Sear whatever cut of meat you’re cooking. After this, turn one side of your grill off. Move the piece of meat over to the cooler side of the grill, leaving the opposite side of the grill on medium or high. Cover the grill and continue to let the piece of meat cook by indirect heat until the appropriate internal temperature is reached.
For larger cuts of meat, using a meat thermometer is essential. Use a thermometer with a probe that is heat safe and can stay in the meat while it’s grilling. This is a great fool-proof way to get perfectly cooked meat every time.