Chimichurri with Marinated Flank Steak

Chimichurri with Marinated Flank Steak

For the Steak

1 ½ pounds of Flank

¼ Cup Extra Virgin Olive Oil

1 Tsp. Onion Powder

1 Tsp. Chili Powder

1 Tsp. Salt

1 Tbsp. Lime Juice

For the Chimichurri

⅓ Cup Extra Virgin Olive Oil

4 Garlic Cloves

2 Tbsp. Red Wine Vinegar

½ Cup Fresh Chopped Italian Parsley

¼ Cup Fresh Chopped Cilantro

½ Tsp. Red Pepper Flakes

¾ Tsp Oregano

½ Tsp. Salt

½ Tsp. Black Pepper 

First, prepare your chimichurri. In a small saucepan put the olive oil and the garlic. Cook on a very low flame until the garlic is cooked through. Take the oil off the stove and let it cool. Remove the garlic and smash. In a bowl put the garlic, the olive oil, the red wine vinegar, parsley, cilantro, the red pepper flakes, oregano, salt and pepper. Mix well and set aside. This can be made up to a day in advance.

Now prepare your marinade for the steak. In a bowl, put the olive oil, onion powder, chili powder, salt and lime juice. Mix well. Pour the marinade over the flank steak and let it marinate for at least a half hour. Cook the steak on your grill. Once the steak is cooked through, remove it from the grill. Let the steak rest for five minutes before you slice it. Sliced the steak and put it on a platter. Top with the chimichurri sauce.  

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