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Grilled Flank steak and fresh Chimichurri

  • Author: Kelly Cahoon

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

  1. Combine all ingredients for chimichurri and let marinate 1-2 hours before serving.
  2. Place all ingredients for marinade in a plastic bag and refrigerate 2-4 hours.
  3. Remove meat from bag and sprinkle with salt and pepper.
  4. Sear on a preheated grill (high) for 2-4 minutes per side.
  5. Slice against the grain and serve with chimichurri