Grilled Steak with Chimichurri Sauce
- 2 lbs. flank steak
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp. red pepper flakes
- Salt and pepper, to taste
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic, parsley, oregano, cilantro, red pepper flakes, salt, and pepper.
- Place the flank steak in a large resealable bag and pour the marinade over the top, making sure the steak is coated evenly. Seal the bag and refrigerate for at least 2 hours or overnight.
- Preheat your grill to medium-high heat. Remove the steak from the marinade and discard any excess marinade.
- Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for 5-10 minutes before slicing it against the grain.
- Serve with the chimichurri sauce drizzled over the top.
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- Q: Can I use a different cut of steak for this recipe?
- A: Yes, you can use any steak that you prefer. Just adjust the cooking time accordingly.
- Q: Can I make the chimichurri sauce ahead of time?
- A: Yes, you can make the sauce up to 3 days in advance and store it in the refrigerator.
- Q: Can I use dried herbs instead of fresh?
- A: While fresh herbs are recommended for the best flavor, you can use dried herbs if that’s what you have on hand. Just use 1/3 of the amount called for in the recipe.
If you’re short on time, you can marinate the steak for as little as 30 minutes. However, for maximum flavor, we recommend marinating it overnight.
When slicing the steak, make sure to cut against the grain to ensure that it’s tender and easy to chew.
Leftover chimichurri sauce can be used as a marinade for chicken, pork, or fish, or as a dressing for salads and vegetables.