Chimichurri Marinated Flank Steak
By 
Grilled Asparagus and Bell Peppers
You’ll Need
- 1 1 ¾ – 2 lb Flank steak
- 1 cup roughly chopped parsley leaves
- ¼ cup roughly chopped cilantro leaves, packed
- 1 clove garlic, chopped
- 1 medium shallot, peeled
- 2 tsp dried oregano
- ½ cup olive oil
- 2 Tbsp red wine vinegar
- Juice of ½ lemon
- 1 tsp salt
- ½ tsp freshly ground pepper
Prep and Cook
- With a sharp knife, score flank steak on both sides against the grain of the meat, but not all the way through to ensure the marinade is absorbed into the meat.
- Prepare and marinate the flank steak one day ahead.
- Combine parsley, cilantro, garlic, shallot, and oregano in food processor.
- Add the olive oil, red wine vinegar, and lemon juice and puree until smooth.
- Season with salt and pepper.
- Pour marinade over the steak, reserving ¼ cup for serving, in a re-sealable plastic bag.
- Seal bag and refrigerate overnight or a minimum of 4 hours, turning bag occasionally.
- Bring the temperature of the meat closer to room temperature by removing the bag from the fridge one half hour before you plan on cooking it.
- Preheat oven or BBQ to medium-high heat.
- Remove steak from the marinade and grill approximately 6 minutes per side (depending on the thickness) until medium rare in the middle.
- Remove from the BBQ, cover (tent) steak with tin foil, and let it rest for five minutes.
- Place flank steak on cutting board and slice thinly, on a diagonal, against the grain of the meat.
- Serve with a dollop of the beautiful green chimichurri sauce on top of the steak.
