Grilled Flank Steak with Chimichurri Sauce
Grilled flank steak is marinated and finished with a fresh and fragrant chimichurri sauce packed with cilantro, garlic and oregano.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 1/2 cup canola or olive oil
- 1/2 cup red wine vinegar
- 1 cup parsley
- 1/2 cup cilantro
- 1/2 cup basil
- 1/2 cup fresh oregano
- 6 cloves garlic
- 1 1/2 teaspoons salt
- 1/2 teaspoon chili flakes
Start by pureeing the chimichurri sauce in a blender or food processor by adding all ingredients and pureeing until smooth (oil through chili flakes).
Reserve half of the sauce for serving and place the remaining half in a large, resealable plastic bag. Add the flank steak to the bag and marinade for 30 minutes or up to overnight
To cook, heat grill over high heat and remove the flank steak from the bag. While grill is heating, let the steak come to room temperature before placing on the hot grill.
Grill steak over high heat for 3-4 minutes per side for medium-rare, or more or less to taste.
Let steak rest 10 minutes before slicing on the bias and serving with reserved chimichurri sauce.
Calories: 417kcal | Carbohydrates: 1.6g | Protein: 25.4g | Fat: 34.5g | Saturated Fat: 4.4g | Polyunsaturated Fat: 30.1g | Cholesterol: 38mg | Sodium: 939mg | Fiber: 0.1g