Flank Steak with Argentenian Chimichurri
Chimichurri is a South American fresh herb and garlic sauce that creates the perfect marinade and after-grill drizzle for this savory steak. Serve it with roasted potatoes and salad for a hearty dinner, or tuck inside tacos for a fun weeknight supper.
Course:
Main Dish
Cuisine:
South American
Ingredients
Chimichurri
- 1 small bunch parsley stems removed
- 2 tbsp olive oil
- 6 cloves garlic
- 1 tbsp fresh oregano
- 1 tbsp red wine vinegar
- 1/4 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 1/4 tsp black pepper
Flank Steak
- 1 tsp kosher salt
- 1/8 tsp black pepper
- 1 lb flank steak trimmed
- Instructions
Instructions
-
Puree all chimichurri ingredients. Rub 3 TB on steak and reserve remaining for drizzle. Marinate for 8-24 hours. Preheat a grill or grill pan over high heat and coat with cooking spray.
-
Wipe marinate off steak, pat dry with paper towel, and season with additional 1 tsp kosher salt and 1/8 tsp black pepper. Grill steak for 5-7 minutes per side or until medium rare.
-
Let rest for a few minutes before slicing against the grain. Serve drizzled with reserved chimichurri.
