Nothing beats a juicy steak hot off the grill and a perfect pairing for steak is some delicious, fresh tasting chimichurri sauce. Chimichurri is a sauce used in South America, especially in Argentina and is used as a marinade for meat and chicken.
Flank Steak with Chimichurri Sauce
Prep ime: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
For the Steak
4 steaks of choice
Olive oil for brushing the steaks
Salt and black pepper
Remove steaks from refrigerator about 30 minutes before grilling and let the sit covered at room temperature.
Brush steaks with olive oil and season them with salt and pepper. Place steak on the hot grill over medium-high heat. Cook for 3-5 minutes per side for medium rare, 5-7 minutes for medium and 8-10 minutes for well done. I recommend checking the internal temperature with an instant read thermometer for accuracy to make sure the steak is cooked to your preference. Transfer steak to a large plate and let sit for 5-8 minutes, then cut against the grain for a tender steak. Top with chimichurri sauce and serve.
For the Chimichurri Sauce
1 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
5 garlic cloves, minced
2 Tbsp. red wine vinegar
1/2 cup olive oil
1 tablespoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 or 2 tablespoons red onion
Place all ingredients in a food processor and pulse until everything is well blended and herbs are finely chopped. Place in a bowl and cover until ready to use. I recommend making this at least an hour in advance to let the flavors marinade.
Tip—The sauce can be stored, covered and refrigerated, for up to two days.
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