Description
One of the very first steaks I learned to grill and still one of my favorites! This recipe needs to be in your arsenal for Cinco de Mayo
Scale
Ingredients
Chimichurri
- 3T parsley chopped
- 3T cilantro chopped
- 3T red onion minced
- 1 clove garlic minced
- 2T evoo
- 2T apple cider vinegar
- 1T water
- S&P
- Pinch red pepper flakes
Steak Marinade:
- 1 Flank steak
- 1/2 C olive oil
- 2T Worcestershire source
- 2 green onions sliced
- 2 cloves garlic sliced
- 1/4 C sesame oil
- 1/2 Lime
- 2T Honey
Instructions
- Combine all ingredients for chimichurri and let marinate 1-2 hours before serving.
- Place all ingredients for marinade in a plastic bag and refrigerate 2-4 hours.
- Remove meat from bag and sprinkle with salt and pepper.
- Sear on a preheated grill (high) for 2-4 minutes per side.
- Slice against the grain and serve with chimichurri