Argentinian Flank Steak with Homemade Chimichurri

5
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.

Ingredients

fresh parsley

2 oz, (1 small bunch), stems removed

garlic clove(s)

4 medium 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, divided

uncooked lean and trimmed beef flank steak

1 pound(s)

cooking spray

2 spray(s)

kosher salt

1 pinch, or to taste

black pepper

1 pinch, or to taste

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

Notes

Serve with grilled potatoes and salad, or tuck inside of tacos for a tasty weeknight supper.

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