Grilled Flank Steak with Chimichurri Sauce
 
 
Author:
Ingredients
  • 1 1½ lb flank steak (about ½' thick), cut it in half crosswise
  • Kosher salt and freshly ground black pepper
  • ½ cup Chimichurri Sauce
For the chimichurri sauce:
  • ½ cup red wine vinegar
  • 1 teaspoon kosher salt plus more
  • 3-4 garlic cloves, thinly sliced or minced
  • 1 shallot, finely chopped
  • 1 Fresno chile or red jalapeƱo, finely chopped
  • ½ cup minced fresh cilantro
  • ¼ cup minced fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh oregano
  • ¾ cup extra-virgin olive oil
  • Makes about 2 cups
Instructions
For the chimichurri sauce:
  1. Combine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
  2. Stir in cilantro, parsley, and oregano.
  3. Using a fork, whisk in oil.
  4. Season with salt to taste
For the steak:
  1. Sprinkle flank steak lightly with salt and let sit at room temperature for 30 minutes.
  2. Pat dry with paper towels and season again with salt and black pepper.
  3. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high
  4. Cook 3-4 minutes per side until meat is nicely charred and medium-rare.
  5. Transfer steak to a carving board
  6. Let rest for 5-10 minutes.
  7. Thinly slice.
  8. Serve with Chimichurri Sauce.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/grilled-flank-steak-chimichurri-sauce/