Flank steak is not actually a steak at all! It's cut from the belly of the cow so it's not only an extremely lean cut of meat, but it's also really flavorful! Combined with a classic Argentinean Chimichurri sauce this meal is great for a quick week night meal, or can be dressed up for special occasions!
To make sure your steak turns out perfectly - be sure to cut the steak against the grain!
Serves 8-10 (3 oz Servings) Prep time 20 minutes Cook time 15 minutes
2 lbs lean flank steak, visible fat cut off
½ tsp salt
¼ tsp ground black pepper
¼ cup white onion, roughly chopped
¾ cup flat leaf parsley
½ cup cilantro
1 tsp dried oregano
3 cloves garlic
1 tsp salt
½ tsp ground pepper
½ tsp red pepper flakes (optional)
¾ cup extra virgin olive oil
½ cup red wine vinegar
In a small food processor or blender, add all ingredients for chimichurri sauce. Pulse until all ingredients are chopped finely, but still visible. (try not to puree the sauce fully)
Transfer a ¼ cup of the sauce into a large freezer bag and the rest into a bowl. Cover and store remaining in the fridge until ready to serve.
Season flank steak with salt and pepper. Transfer to zip-top bag with ¼ cup chimichurri. Move around to coat the meat.
Let marinate in the fridge for at least 3 hours, up to overnight. Take the meat out at least 30 minutes before grilling to allow to come to room temp.
Preheat grill over medium/medium-high heat. Grill meat for 6-7 minutes per side or to desired doneness.
Remove from heat. Allow to rest 10 minutes. Slice meat against the grain, top with 2 tbsp chimichurri per serving.
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