TasteToronto | Flank Steak with Chimichurri

Flank Steak with Chimichurri

Easy

Flank Steak with Chimichurri

Flank Steak with Chimichurri

Method

Chimichurri  3 Steps

  • Step 1

    Finely chop the parsley, fresh oregano and garlic (or pulse in a food processor). Place in a small bowl.

  • Step 2

    Stir in the olive oil, vinegar, diced onion (or shallot), salt, pepper and red chilli. Adjust seasoning.

  • Step 3

    Set aside 1 cup and keep in the refrigerator until ready to serve.

Flank Steak 4 Steps

  • Step 1

    In a glass dish or a sealable plastic bag, coat the flank steaks with the remaining chimichurri sauce. Cover the dish or seal the bag and refrigerate for 12 to 24 hours.

  • Step 2

    Preheat the grill, setting the burner to high. Oil the grate. You can also sear in a cast iron skillet.

  • Step 3

    Drain the flank steaks and discard the marinade. Rub the meat with salt and pepper. Grill or sear the steaks for about 5 minutes on each side for rare or until the desired doneness. Let rest for 5 minutes.

  • Step 4

    Slice into strips against the grain of the meat and drizzle with the reserved sauce.

Tags:

Flank Steak with Chimichurri

Toronto Recipes

Cooking At Home

Easy

Flank Steak with Chimichurri

Nadia Boachie
written by

Nadia Boachie

Flank Steak with Chimichurri

Yields:

Serves 4

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 15 mins

5.0

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Main Dishes

Ingredients

Chimichurri 

  • 1 cup fresh flat-leaf parsley, packed and trimmed of thick stems

  • 1/2 cup cilantro, packed and trimmed of thick stems

  • 3-4 garlic cloves

  • 3 tablespoons fresh oregano leaves (can sub with 2 teaspoons of dried oregano)

  • 1/2-3/4 cup extra-virgin olive oil

  • 1/4 cup red onion or shallots, finely diced

  • 2 jalapeños, chopped (optional)

  • 1/4 tablespoon red or white wine vinegar

  • 3/4 teaspoon sea salt (or more to taste)

  • 1/4 teaspoon freshly ground black pepper (or more to taste)

  • 2 small red chilli peppers, sliced 

Flank Steak

  • 2.2 lb flank steak

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

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Method

Chimichurri  3 Steps

  • Step 1

    Finely chop the parsley, fresh oregano and garlic (or pulse in a food processor). Place in a small bowl.

  • Step 2

    Stir in the olive oil, vinegar, diced onion (or shallot), salt, pepper and red chilli. Adjust seasoning.

  • Step 3

    Set aside 1 cup and keep in the refrigerator until ready to serve.

Flank Steak 4 Steps

  • Step 1

    In a glass dish or a sealable plastic bag, coat the flank steaks with the remaining chimichurri sauce. Cover the dish or seal the bag and refrigerate for 12 to 24 hours.

  • Step 2

    Preheat the grill, setting the burner to high. Oil the grate. You can also sear in a cast iron skillet.

  • Step 3

    Drain the flank steaks and discard the marinade. Rub the meat with salt and pepper. Grill or sear the steaks for about 5 minutes on each side for rare or until the desired doneness. Let rest for 5 minutes.

  • Step 4

    Slice into strips against the grain of the meat and drizzle with the reserved sauce.

Tags:

Flank Steak with Chimichurri

Toronto Recipes

Cooking At Home