Before you cook
Background Recipe story & origin
Flank steak's journey to the American grill is rooted in the cattle ranching traditions of Argentina and the American West. For centuries, Argentine gauchos grilled tough cuts of beef over open fires on the pampas, developing the asado tradition—a method that transformed lesser cuts into tender, flavorful meals through high-heat cooking and expert knife work. When Argentine immigrants brought these techniques to the United States in the mid-20th century, American cooks discovered that flank steak, with its pronounced grain and rich beef flavor, was perfect for quick, hot grilling.nnChimichurri, the herbaceous sauce that defines this dish, originated in Argentina and Uruguay, though its exact origins remain debated. Some food historians trace it to Spanish conquistadors who combined European herbs with local ingredients, while others credit Basque immigrants who settled in Argentina and adapted their green sauces to local herbs like parsley and oregano. The sauce gained international prominence in the 1970s and 1980s as Argentine steakhouse culture became fashionable in North America, appearing on restaurant menus from New York to Los Angeles.nnThe modern combination of grilled flank steak with chimichurri represents a delicious fusion of Argentine gaucho heritage and American backyard barbecue culture. Adding charred sweet corn to the chimichurri is a contemporary American innovation, incorporating New World corn—long central to indigenous and colonial cuisines—into a traditional South American preparation. This dish exemplifies how immigrant foodways evolve and adapt, creating new classics that honor their origins while celebrating local ingredients and techniques.
Before you start Equipment you'll need
- grill or grill pan — creates the smoky char on both steak and corn kernels essential to this dish's flavor
- instant-read thermometer — ensures flank steak reaches target doneness without overcooking lean meat
- cutting board — safe surface for slicing steak against the grain
- chef's knife — slices steak thin and against the grain for tenderness
- small bowl — convenient for whisking chimichurri components together
Safety Safety & allergen notes
- Use a sharp knife when shucking corn and cutting kernels - secure the corn cob firmly on a cutting board to prevent slipping and hand injuries
- Grill grates and grill pan reach 450°F+ and cause severe burns - use long-handled tongs and heat-resistant gloves when handling corn and steak on the grill
- Flank steak must reach 130-135°F internal temperature for food safety - use a meat thermometer inserted into the thickest part to verify doneness and prevent undercooked meat
- The cutting board and steak remain extremely hot immediately after grilling - use pot holders when handling and allow proper resting time before slicing
- When slicing the rested steak, use a sharp knife with a secure grip on the cutting board to prevent the knife from slipping toward your hand
Non-negotiables Rules for success
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Pat steak completely dry before seasoning
Moisture on the surface prevents proper browning and crust formation; dry surfaces sear better and develop the Maillard reaction
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Don't move the steak during the first 4–5 minutes of grilling
Continuous flipping prevents crust development; allowing undisturbed contact with heat creates the caramelized brown crust that seals in juices
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Rest the steak for 5–8 minutes after cooking
Resting allows muscle fibers to relax and reabsorb juices; cutting immediately causes juices to run out, resulting in dry meat
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Slice steak thinly against the grain
Cutting against the grain severs muscle fibers, making each bite tender; slicing with the grain leaves long fibers that are chewy and tough
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Char corn kernels until blackened spots appear
Charring develops deep, caramelized flavors through the Maillard reaction and adds smoky complexity to the chimichurri; undercharred corn lacks depth
Prep Get set first
About 8 min of prep
- Pat flank steak dry and season with salt and pepper
- Shuck corn and cut kernels into a bowl
- Mince garlic clove
- Roughly chop fresh parsley and cilantro
- Have grill or grill pan ready to heat
- Have instant-read thermometer accessible
- Set out cutting board and chef's knife
- Gather olive oil, red wine vinegar, and red pepper flakes
Total cook time is about 32 minutes; get all ingredients prepped and grill ready before you start cooking the corn and steak.
Ingredients
Instructions
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Prepare the steak and corn
Pat flank steak dry with paper towels and season generously with kosher salt and black pepper on both sides. Shuck corn and cut kernels from the cob using a sharp knife, working over a bowl to catch juices.
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Char the corn kernels
Heat grill or grill pan to high heat (about 450°F). Spread corn kernels in a single layer on the grate or in a grill basket. Grill corn kernels, stirring occasionally, until charred and blackened in spots, about 5–6 minutes. Transfer charred corn to a small bowl and set aside to cool slightly.
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Grill the flank steak
Place flank steak on the hot grill and cook without moving for 4–5 minutes until a brown crust forms. Flip steak and cook the second side for 4–5 minutes until internal temperature reaches 130–135°F for medium-rare. Transfer steak to a cutting board and let rest for 5–8 minutes.
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Make the chimichurri
Mince garlic clove finely and add to a small bowl with charred corn kernels. Chop fresh parsley and fresh cilantro roughly and add to the bowl. Whisk in extra-virgin olive oil, red wine vinegar, and a pinch of red pepper flakes. Season with kosher salt and black pepper to taste.
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Slice and serve
Slice flank steak thinly against the grain using a sharp knife. Arrange sliced steak on a serving platter and spoon charred sweet corn chimichurri over the top.
Chef's notes
Flank steak must be sliced against the grain (perpendicular to the long muscle fibers) for maximum tenderness.
Let the grilled steak rest 5–8 minutes before slicing to retain juices.
Char the corn kernels directly on the grill grate or in a grill basket for best smoke flavor; don't skip this step.
Chimichurri can be made up to 4 hours ahead; store covered at room temperature. Stir before serving.
For medium-rare, target 130–135°F internal temperature; flank steak is best not cooked beyond medium.
If corn is not in season, use fresh or thawed frozen kernels; char them in a dry skillet over high heat until blackened spots appear.