Flank Steak with Chimichurri Sauce Recipe
Ingredients
Adapted Chimichurri Sauce
- ¼ cup olive oil
- ⅔ cup white wine vinegar
- 3 tablespoons sherry
- ¾ cup fresh cilantro chopped
- 3 tablespoons fresh oregano chopped
- 3 tablespoon fresh lemon juice
- 6 cloves garlic chopped
- 1 flank steak 1½ - 1¾ pounds
- salt & freshly ground pepper to taste
Traditional Chimichurri Sauce
- ¼ cup olive oil
- ⅔ cup sherry vinegar
- ¾ cup fresh parsley chopped
- 3 tablespoons fresh oregano chopped
- 3 tablespoon fresh lemon juice
- 6 cloves garlic chopped
- 1 flank steak 1½ - 1¾ pounds
- salt & freshly ground pepper to taste
Instructions
- Not too much prep for this recipe. Chop the parsley, oregano and garlic. Get everything ready for the marinade and put it all together.
- You can make this in a bowl and add the meat to it but I made it in a bowl and marinated the meat in a large freezer zip lock bag. Either way, add the olive oil, vinegar, sherry, cilantro, oregano, lemon juice, garlic, and some salt in pepper into a bowl and stir it together.
- Remove about ⅓ of the mixture and reserve for adding at the end.
- Add the flank steak and the remaining mixture to a zip lock bag and refrigerate for several hours. About 3 hours would be great but 2 will do. Be sure to remove the steak from the refrigerator 20 -30 minutes before you start grilling. It's always better to grill meat at room temperature.
- Grill the meat directly over the heat. Depending on your grill and how you like your meat, cook for about 5 minutes per side turning the meat over only once. If the meat looks like it is cooking too fast and is starting to burn, just move it over to a cooler spot on the grill. I brushed a little of the marinade on the steak before turning over.
- Remove the steak from the grill, slice it across the grain into 2 inch wide pieces, plate it, and top it with the reserved Chimichurri sauce.