Skip to content 
<article itemscope itemtype="https://schema.org/Recipe" markdown="1">

[Grilled Flank Steak]{itemprop="name"}

[A simple charcoal-grilled flank steak designed for weeknight dinners and intentional leftovers for Chimichurri Steak Salad. Version: 1.0.0.]{itemprop="description"}

<meta itemprop="recipeCategory" content="Main dish">

<meta itemprop="recipeCuisine" content="American">

<meta itemprop="prepTime" content="PT15M">

<meta itemprop="cookTime" content="PT12M">

<meta itemprop="totalTime" content="PT40M">

<meta itemprop="recipeYield" content="4 servings plus leftovers">

<meta itemprop="keywords" content="beef,charcoal,summer">

Servings and Time

  • Servings: [4 plus leftovers]{itemprop="recipeYield"}
  • Prep time: 15 minutes
  • Cook time: 10--12 minutes
  • Total time: About 40 minutes (plus charcoal lighting)

Ingredients

Steak

  • [1½--2 lb flank steak]{itemprop="recipeIngredient"}
  • [1 tbsp olive oil]{itemprop="recipeIngredient"}
  • [1 tsp kosher salt]{itemprop="recipeIngredient"}
  • [1 tsp black pepper]{itemprop="recipeIngredient"}
  • [1 tsp garlic powder]{itemprop="recipeIngredient"}

Serve With

  • Chimichurri
  • Grilled asparagus
  • Corn on the cob

Instructions

Prepare

<ol>

<li itemprop="recipeInstructions" itemscope itemtype="https://schema.org/HowToStep">

[Remove the steak from the refrigerator about 30 minutes before grilling. Pat dry, coat with olive oil, and season evenly with salt, pepper, and garlic powder.]{itemprop="text"}

</li>

<li itemprop="recipeInstructions" itemscope itemtype="https://schema.org/HowToStep">

[Light a full chimney of charcoal and prepare a two-zone fire. Clean and lightly oil the cooking grate.]{itemprop="text"}

</li>

</ol>

Cook

<ol>

<li itemprop="recipeInstructions" itemscope itemtype="https://schema.org/HowToStep">

[Grill the steak directly over the hot coals for 4--6 minutes.]{itemprop="text"}

</li>

<li itemprop="recipeInstructions" itemscope itemtype="https://schema.org/HowToStep">

[Flip once and grill another 4--6 minutes.]{itemprop="text"}

</li>

<li itemprop="recipeInstructions" itemscope itemtype="https://schema.org/HowToStep">

[Begin checking the temperature during the second side. Remove at 125--130°F for medium-rare or 135--140°F for medium. Move to the indirect side if additional cooking is needed without further charring.]{itemprop="text"}

</li>

<li itemprop="recipeInstructions" itemscope itemtype="https://schema.org/HowToStep">

[Rest for 10 minutes.]{itemprop="text"}

</li>

</ol>

Serve

<ol>

<li itemprop="recipeInstructions" itemscope itemtype="https://schema.org/HowToStep">

[Slice thinly against the grain and serve with Chimichurri, grilled asparagus, and corn on the cob. Serve the Chimichurri at the table and reserve extra for tomorrow's salad.]{itemprop="text"}

</li>

</ol>

Planned Transformation

Transformation Meal

Chimichurri Steak Salad. Reserve sliced steak and extra Chimichurri for an intentionally planned cold salad.

Additional Ingredients

  • Romaine
  • Cucumber
  • Thinly sliced red onion
  • Leftover grilled asparagus
  • Leftover corn kernels
  • Crumbled feta (optional)

Before Leaving for Work

  1. Slice the steak thinly.
  2. Store steak and Chimichurri separately.
  3. Pack vegetables separately.

At Work / At 2:00 AM

  1. Toss vegetables together.
  2. Top with steak.
  3. Dress with Chimichurri and add feta if desired.

Storage and Leftovers

  • Refrigerate steak and Chimichurri separately for up to 4 days.
  • Slice only after the steak has rested.
  • Reserve leftover grilled vegetables for the planned transformation.

Why This Recipe Belongs

A dependable charcoal-grilled dinner that intentionally creates a fresh second meal instead of ordinary leftovers.

Cooking Feedback

  • 2026-07-06: Direct charcoal grilling produced excellent flavor and texture. Cooking the asparagus during the steak's resting time simplified the workflow.

Transformation Feedback

  • 2026-07-06: Plan updated to include leftover asparagus and corn in the salad.

What Matters

  • Slice against the grain.
  • Cook by internal temperature rather than time alone.
  • Serve Chimichurri on the side instead of over the entire steak.

Revision Notes

  • 2026-07-06: Initial approved cookbook version.
</article>