Grilled Flank Steak with Chimichurri Sauce
- 1 1½ lb flank steak (about ½' thick), cut it in half crosswise
- Kosher salt and freshly ground black pepper
- ½ cup 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
- Combine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
- Stir in cilantro, parsley, and oregano.
- Using a fork, whisk in oil.
- Season with salt to taste
- Sprinkle flank steak lightly with salt and let sit at room temperature for 30 minutes.
- Pat dry with paper towels and season again with salt and black pepper.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high
- Cook 3-4 minutes per side until meat is nicely charred and medium-rare.
- Transfer steak to a carving board
- Let rest for 5-10 minutes.
- Thinly slice.
- Serve with Chimichurri Sauce.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/grilled-flank-steak-chimichurri-sauce/
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