Flank Steak with Chimichurri



2 lb. flank steak about an inch thick

2 tsp each salt and pepper


Take steak out of the refrigerator 30 minutes before grilling to allow it to reach room temperature. 


Pat the steak dry with a paper towel and sprinkle both sides with salt and pepper.


Preheat the grill to medium high heat. Cook steak 4-5 minutes per side.  Internal temperature for rare is 120 degrees and 130 for medium rare.


Allow steak to rest 10 minutes before slicing.


Thinly slice steak width-wise across the grain.


Serve with chimichurri.



Chimichurri Recipe:


4-6 garlic cloves coarsely chopped

2 tbsp red onion coarsely chopped

2 cups fresh flat-leaf parsley 

1/4 cup fresh cilantro 

1 tsp dried oregano or 1/4 cup fresh oregano

1 tbsp fresh squeezed lime juice

2 tbsp red wine vinegar

1/2 cup extra virgin olive oil

Salt to taste

Optional: 1/4 tsp red pepper flakes


In a food processor or blender, pulse garlic and onion until finely chopped

Add parsley, cilantro and oregano and briefly pulse until all the herbs are finely chopped.

Transfer mixture to a mixing bowl.

Stir in lime juice, red wine vinegar and extra virgin olive oil. Season with salt and red pepper flakes.  

Stir well to combine and store in the refrigerator covered until you are ready to use.






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