Grilled Flank Steak with Chimichurri Sauce
Total Time: 00h 55m
Hands-on Time: 00h 40m
Makes: 4 - 6 servings
Dress up grilled flank steak with an easy summer chimichurri sauce featuring fresh herbs and vibrant organic spices.
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Ingredients
- FOR THE STEAK:
- 1/4 cup olive oil
- 2 limes, juiced (or lemon)
- 1/2 teaspoon salt
- 1/4 teaspoon Simply Organic® Black Pepper
- 2 pounds flank steak
- FOR THE CHIMICHURRI SAUCE:
- 1 1/2 teaspoons Simply Organic® Garlic Powder
- 1/2 teaspoon Simply Organic® Crushed Red Peppers
- 1 cup fresh parsley leaves (some stems are okay)
- 1/3 cup fresh cilantro leaves (some stems are okay)
- 3/4 cup olive oil
- 1/4 cup red wine vinegar (white wine vinegar will also work)
- 3 tablespoons red onion, chopped
- 1/2 teaspoon salt
Directions
- Whisk together the olive oil, lime juice, salt and pepper for a marinade.
- In a blender, combine remaining ingredients to make chimichurri sauce. Pulse for 30 to 40 seconds, until thick and smooth. Set aside.
- Heat the grill and brush with a small amount of oil if sticking is a concern. Once hot, place the steak on the grill. Cook the steak for 5 to 7 minutes on each side.
- Serve with chimichurri sauce and additional chopped cilantro and chopped red onions, if desired.
- It’s important not to overcook the flank steak. This steak is best served medium to medium-rare.This dish is perfect served in warm corn tortillas. Store extra sauce in the fridge.
- Score the steak with about 6 slits (against the grain). Pour the marinade over the steak. Allow the steak to marinate for at least thirty minutes. If longer, marinate in the fridge.
