This post combines two separate recipes. The flank steak has a chimichurri marinade but no sauce to speak of. This was not going to work for me - I LOVE chimichurri sauce and wanted more of the delicious herby goodness to eat with my steak.
Lots of cultures have recipes for sauces similar to chimichurri sauce - salsa verde in Italy for instance. For those of you unfamiliar with this type of sauce - it is a green sauce used for grilled meat, originally from Argentina. It is generally made of finely-chopped parsley, minced garlic, vegetable oil, oregano, and white vinegar. This sauce recipe comes from Bon Appetit.
The grilled flank steak recipe is from the blog Add A Pinch found through the power of google. It was a great recipe producing an amazing steak. Make sure you give yourself some time because the steak should marinate 6 - 8 hours.
Now that the weather is finally nice throw some steak on the grill!
Grilled Flank Steak with Chimichurri Sauce
1 (2 pound) flank steak
2 tablespoons Worcestershire sauce
2 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
2 cloves garlic, crushed
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
Add flank steak to a glass or non-reactive flat dish or sealable bag. Whisk together Worcestershire sauce, soy sauce, vinegar, garlic, parsley and cilantro. Pour over flank steak, making sure well coated. Cover with plastic wrap or seal bag and store flat in the refrigerator for 6 - 8 hours to overnight.
About 30 minutes prior to grilling, remove flank steak from the refrigerator and allow to rest for 30 minutes at room temperature.
Meanwhile, preheat grill or grill pan to medium-high heat. Coat lightly with oil to prevent the flank steak from sticking. Once preheated, cook the flank steak for 3 minutes on one side, flip over with tongs and cook the other side for 3 minutes. Reduce heat to medium and cook until the flank steak reaches 130º - 140º F, about 5 more minutes. Remove from grill, tent with foil and allow to rest on a cutting board for 10 to 15 minutes before slicing. Slice thinly and serve with chimichurri sauce.
For the Sauce:
1/2 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 jalapeño, finely chopped
1/2 cup minced fresh cilantro
1/4 cup minced fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3/4 cup extra-virgin olive oil
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.
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