TasteToronto | Flank Steak with Chimichurri

We use cookies to ensure that we give you the best experience on our website.

View our Privacy Policy

Flank Steak with Chimichurri

Easy

Flank Steak with Chimichurri

Nadia Boachie

Nadia Boachie

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

Nadia Boachie

Flank Steak with Chimichurri

Yields:

Serves 4

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 15 mins

5.0

Rate This Recipe

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

Send list of ingredients to myself

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