Argentinean Flank Steak with Homemade Chimichurri
2
Points®
Total time: 8 hr 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This classic South American fresh herb-and-garlic sauce creates the perfect marinade, and after-grill drizzle, for steak. We recommend having the ingredients on hand so you can make some whenever the mood strikes. All you have to do is use a blender or mini food processor and purée some parsley, garlic, red-wine vinegar, water, oregano, salt, black pepper, and red pepper flakes for a touch of heat. After rubbing it on the steak and letting it marinate for at least 8 hours or up to 1 day, simply grill until desired your degree of doneness. Feel free to serve the steak with grilled potatoes and salad, or tuck inside of tacos for a tasty weeknight supper.
Ingredients
Fresh parsley
2 oz
Garlic
4 clove(s)
Red wine vinegar
2 Tbsp
Water
1 Tbsp
Fresh oregano
1 Tbsp
Kosher salt
1½ tsp
Black pepper
¼ tsp
Crushed red pepper flakes
¼ tsp
Olive oil
4 tsp
Uncooked lean and trimmed beef flank steak
1 pound(s)
Cooking spray
2 spray(s)
Kosher salt
1 pinch(es)
Black pepper
1 pinch(es)
Instructions
1
In a blender or mini chopper, puree parsley, garlic, vinegar, water, oregano, 1 ½ tsp salt, ¼ tsp pepper and pepper flakes until relatively smooth. Remove 3 Tbsp chimichurri to a small bowl; stir in 1 tsp oil. Rub mixture in bowl all over steak; cover and marinate for 8 hours and up to 24 hours.
2
Add remaining 1 Tbsp oil to remaining chimichurri; reserve in refrigerator.
3
Off heat, coat a grill or grill pan with cooking spray. Preheat grill to high heat.
4
Wipe marinade off steak and pat steak dry with a paper towel or clean kitchen towel; season steak with additional salt and pepper, if desired. Grill steak until medium rare, flipping once, about 5-7 minutes per side (or longer until desired degree of doneness). Remove steak from grill; let rest a few minutes before slicing against grain. Serve steak drizzled with reserved chimichurri.
5
Serving size: 3 oz steak and 1 Tbsp sauce
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