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Grilled Flank Steak with Chimichurri

From Fire Up The Grill! on Wednesday, June 2, 2021

Serves: 4 - 6 Ingredients: 1 flank steak, 1½ - 2 lb Kosher salt and ground black pepper Chimichurri ½ cup olive oil ½ cup red wine or Sherry wine vinegar 2 medium shallots or 4 green onions 3 garlic cloves, smashed and peeled 1 tsp kosher salt ½ tsp black pepper ½ tsp dried crushed red pepper 2 cups Italian parsley, stemmed and chopped 1 cup cilantro, stemmed and chopped ½ cup fresh oregano or basil Instructions: Rub flank steak on both sides generously with salt and pepper and allow to come to room temperature. Make chimichurri: Combine first 8 ingredients in a blender or food processor and blend until almost smooth. Add ½ of parsley, cilantro and oregano and blend until incorporated. Then add remaining herbs and puree. Can be made ahead, cover and chill. Allow to come to room temperature before serving. Grill steak: Heat grill to medium high. Grill five minutes on each side for rare, 6 – 7 for medium rare. Cover steak loosely with foil and allow to rest 10 – 15 minutes. Thinly slice steak across the grain and at an angle. Serve with chimichurri.


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