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Grilled Flank Steak with Chimichurri
Prep Time 3 hours
Cook Time 10 minutes
Servings 4
Calories 346 kcal
Ingredients
- Flank steak – about 1 ½ pounds
- 1 ½ cups Chimichurri in a Hurry divided – See Recipe Below
Creamy Chimichurri in a Hurry
- 1 cup each flat leaf Italian parsley and fresh cilantro leaves packed
- 2 tbsp fresh oregano leaves
- 2 large cloves garlic crushed
- 1 ½ cups extra virgin olive oil
- ½ cup red wine vinegar
- ½ tsp salt
- ¼ tsp chili pepper
Instructions
Puree all chimichurri ingredients using a hand blender until creamy
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If you do not have a hand blender, use a food processor, or hand dice all ingredients and whisk together
Rub flank steak with 1 cup chimichurri and let marinate for several hours before grilling
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On a grill preheated to medium heat, grill flank steak for about 5 minutes on each side, or until minimum internal temperature achieves 135 degrees for medium rare
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Let steak rest for 5 minutes tented with foil
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Slice thinly, and serve with reserved ½ cup chimichurri
Recipe Notes
Flank steak has a thin end and a thick end. Cooking the thick end to 135 degrees will result in medium rare on the thick end, and thin end will be medium
The chimichurri recipe will make about 3 cups. Use leftovers as described above, and store in the refrigerator.