Grilled Flank Steak with Chimichurri Sauce
Servings Prep Time
6-8people 20minutes
Cook Time Passive Time
30minutes variablemarination
Servings Prep Time
6-8people 20minutes
Cook Time Passive Time
30minutes variablemarination
Ingredients
  • 1-1/2 to 2lbs beef Flank Steak
  • 3 garlic cloves
  • 1cup Italian parsleypacked
  • 1/3cup packed cilantro
  • 6Tbsp red wine vinegar
  • 6Tbsp olive oil
  • 1tsp salt
  • 1tsp ground black pepper
  • ½tsp cumin
  • Optional: crushed red pepperto taste
Instructions
  1. Trim Flank Steak of visible fat.
  2. Puree garlic, parsley, cilantro, red wine vinegar, olive oil, salt, pepper and cumin in a food processor or blender until blended. Scrape down sides and continue blending until desired consistency.
  3. Add ¼ cup chimichurri sauce and Flank Steak to bag, seal, and shake until steak is evenly coated. Marinate in the refrigerator up to 24 hours. Store remaining sauce in an airtight container.
  4. When ready to cook, heat grill to medium heat then place steak directly on grid and grill, covered, 8 to 10 minutes per side or until a meat thermometer registers 145°F for medium rare or 160°F medium doneness.
  5. Remove from heat; let stand for 5 minutes. Cut the steak diagonally across grain into thin slices. Serve with remaining chimichurri sauce.
Recipe Notes
  • Store the chimichurri sauce in an airtight container up to 1 week.
  • Cook steak until desired degree of doneness using a meat thermometer to check temperature:
    • 145F for medium-rare steak
    • 160F for medium steak
    • 170F for medium-well steak