Grilled Flank Steak with Chimichurri
"Grilled Flank Steak drizzled with a vibrant homemade chimichurri sauce is a quintessential summer dish that infuses a burst of flavor and brightness to your favorite grilled meats, poultry, and seafood."
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Ingredients
- 1 1/2 pounds flank steak
- 1 tsp garlic powder
- fresh ground pepper
- 1 1/4 tsp kosher salt
- 1/3 cup packed minced parsley
- 2 tbsp red onion
- 4 cloves garlic
- 2 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- 1/4 tsp kosher salt
- 1/8 tsp fresh black pepper
- 1/8 tsp crushed red pepper flakes
- 3/4 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tbsp water
Instructions
- 1
With a sharp knife, gently make shallow cuts into the steak about 1/8 inch deep on each side, creating a crisscross design at intervals of 1/2 inch.
- 2
In a small mixing bowl, blend together the cumin, garlic powder, oregano, freshly cracked black pepper, and kosher salt. Rub this spice mixture onto both sides of the steak generously.
- 3
To prepare the chimichurri, combine all the ingredients in a bowl. (Tip: For the best flavor, chop everything by hand instead of using a food processor.)
- 4
Preheat the grill to a high temperature. Cook the steaks until they reach your preferred doneness, approximately 3 to 4 minutes per side for medium-rare, rotating the steaks a quarter turn after 1 1/2 minutes to create crisscross grill marks if you wish.
- 5
Move the steaks to a cutting board and allow them to rest for 5 minutes. Slice the steaks thinly against the grain.
- 6
Arrange the sliced steak on a serving platter and generously drizzle with chimichurri sauce.
Nutrition Information
Notes & Tips
- You can also make the chimichurri with half cilantro, half parsley although that won't be authentic.
- *omit the onion and add 2 more garlic cloves