Flank Steak with Chimichurri Sauce
Tender, marinated flank steak with bright, herby chimichurri sauce
Ingredients
- 1 ½ lbs flank steak
- 3-4 cloves garlic sliced
- 3 tbsp soy sauce
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 2 tsp Worcestershire sauce
Chimichurri
- 3 cloves garlic minced
- 1 cup cilantro finely chopped
- 1 cup flat leaf parsley finely chopped
- 1 tsp dried oregano
- 1 jalapeño pepper seeded and diced
- 3 tbsp red wine vinegar
- ⅓ cup olive oil
- salt & pepper to taste
Instructions
- Whisk together marinade ingredients and put in a shallow dish or zip top plastic bag. Marinate steak for a minimum of 1 hour but I highly recommend 3-4 hours.
- While steak is marinating, make chimichurri by chopping up all ingredients or adding to a food processor and pulsing a few times. If you use a food processor, leave it roughly pulsed, you want some texture to the sauce.
- Remove steak from marinade and pat dry with paper towels.
- Heat grill or grill pan to high and grill on each side for 5-7 minutes for medium rare.
- Let steak rest for 5-10 minutes then slice thinly against the grain and top generously with chimichurri sauce.