Grilled Flank Steak with Chimichurri Sauce
I made this recipe on a whim one Saturday evening. I have talked about our favorite Mexican Restaurant before and I love the chimichurri they serve. This definitely satisfied our taste buds and allowed us to enjoy this classic at home. The original recipe calls for parsley so if you aren’t a cilantro fan parsley could easily be subbed. I enjoy both so I am eager to try this again using parsley.
Flank Steak with Chimichurri Sacue
For the steak
3 lbs flank steak
1/3 cup white vinegar
½ cup soy sauce
4 cloves garlic, minced
2 limes, juiced
½ cup olive oil
1 tsp salt
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp paprika
For the chimichurri
1 cup firmly packed parsley or cilantro, trimmed of stems
3-4 cloves of garlic
2 Tbsp fresh oregano or 2 tsp dried oregano
½ cup olive oil
2 Tbsp red or white wine vinegar
1 tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp red pepper flakes
Lay the flank steak in a large dish. In a medium bowl, whisk together the vinegar, soy sauce, garlic, lime juice, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika. Whisk until well blended, then pour over the steak. Turn once to coat both sides. Cover with plastic wrap and marinate for 1-8 hours.
To make the chimichurri combine the cilantro, oregano, and garlic in the bowl of a food processor. Pulse several times. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings to taste. Serve immediately or chill for several hours, making sure to bring sauce to room temperature before serving.
Prepare a grill or grill pan over medium heat. Grill steak approximately 3-4 minutes per side (depending on your preferred temperature).
Serve immediately with chimichurri.