Description
A flavorful Argentinian dish featuring flank steak marinated and served with a vibrant chimichurri sauce.
Ingredients
Scale
- 2 pounds flank steak
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- Juice of 1 lemon
Instructions
- In a medium bowl, combine the parsley, cilantro, red wine vinegar, olive oil, garlic, red pepper flakes, salt, black pepper, oregano, and lemon juice. Mix well to create the chimichurri sauce. Set aside to let the flavors meld for at least 30 minutes at room temperature or refrigerate for up to 2 hours.
- Preheat your grill or grill pan to medium-high heat.
- While the grill is heating, season the flank steak with salt and pepper on both sides.
- Place the flank steak on the grill and cook for about 5-7 minutes per side for medium-rare, or until it reaches your desired doneness.
- Remove the steak from the grill and let it rest for 5-10 minutes before slicing.
- Slice the steak against the grain into thin strips and serve with the chimichurri sauce drizzled on top or on the side.
Notes
- For a spicier chimichurri, add more red pepper flakes or a diced jalapeño.
- Try marinating the flank steak in half of the chimichurri sauce for a few hours before grilling for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg