Flank steak with chimichuri
Grilled flank steak served with a fresh chimichurri sauce made from herbs, garlic, and olive oil.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Flank Steak (trimmed of excess fat) | 1 | Kilogram |
| Olive Oil (extra virgin) | 120 | Milliliters |
| Red Wine Vinegar (none) | 60 | Milliliters |
| Garlic (minced) | 4 | Clove |
| Fresh Parsley (finely chopped) | 1 | Bunch |
| Fresh Cilantro (finely chopped) | 1 | Bunch |
| Red Chili Flakes (none) | 1 | Tsp |
| Salt (none) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Lemon (juiced) | 1 | Count |
Instructions
- In a bowl, combine olive oil, red wine vinegar, minced garlic, chopped parsley, chopped cilantro, red chili flakes, salt, and black pepper to make the chimichurri sauce.
- Reserve half of the chimichurri sauce for serving and use the other half to marinate the flank steak.
- Marinate the flank steak in the refrigerator for at least 2 hours.
- Preheat the grill to medium-high heat.
- Remove the steak from the marinade and pat dry with paper towels.
- Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness.
- Let the steak rest for 5 minutes before slicing against the grain.
- Serve the sliced steak with the reserved chimichurri sauce and a squeeze of lemon juice.
Prep
- Marinate the flank steak for at least 2 hours in advance.
Kitchen equipment
GrillGrill Tongs