Chimichurri Marinated Flank Steak


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.


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