A vibrant dish known for its juicy tenderness and an explosion of herbal flavors from the chimichurri sauce, perfect for summer barbecues or any weeknight dinner.
Ingredients
Scale:
2 pounds flank steak, trimmed
1 tablespoon olive oil, plus more for grilling
Salt and pepper, to taste
1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Instructions
Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, cilantro, minced garlic, and red pepper flakes. Slowly whisk in the olive oil and red wine vinegar until well blended. Season with salt and pepper to taste. Set aside to allow the flavors to meld for at least 30 minutes.
Marinate the Steak: Place the flank steak in a shallow dish or resealable plastic bag. Drizzle with olive oil and sprinkle with salt and pepper. Allow to marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
Preheat the Grill: Prepare your grill for medium-high heat (about 400-450°F).
Grill the Steak: Remove the steak from the marinade. Place on the grill and cook for about 5-7 minutes per side for medium-rare.
Rest the Steak: Transfer the steak to a cutting board and cover loosely with aluminum foil. Let it rest for 10 minutes.
Slice and Serve: Slice the steak against the grain into thin strips and serve with chimichurri sauce drizzled over the top.
