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Grilled Flank Steak with Chimichurri

Overview

Yields: 4-6 servings Prep time: 20 minutes (plus marinating time) Cook time: 10-15 minutes

Ingredients

  • 1 ½ - 2 pounds flank steak
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste

For the Chimichurri Sauce

  • 1 cup fresh parsley, tightly packed
  • ½ cup fresh oregano leaves, tightly packed
  • 4 cloves garlic, roughly chopped
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Marinate the Steak: In a bowl, whisk together the olive oil, minced garlic, lime juice, and cumin. Season with salt and pepper. Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it, ensuring it’s well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. Prepare the Chimichurri Sauce: While the steak is marinating, combine the parsley, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes (if using) in a food processor or blender. Pulse until the herbs are finely chopped but the sauce still has some texture. Season with salt and pepper to taste. Alternatively, you can finely chop the herbs and garlic by hand and whisk them together with the remaining ingredients.
  3. Grill the Steak: Preheat your grill to medium-high heat. Remove the steak from the marinade and pat it dry.
  4. Grill the flank steak for 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness (use a meat thermometer).
  5. Let the steak rest on a cutting board for 5-10 minutes before slicing it against the grain.
  6. Serve the sliced flank steak topped generously with the fresh chimichurri sauce.

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