Chimichurri Flank Steak

Prep time- 15 minutes Cook and rest time- 20 minutes

Marinating time 30 minutes to 24 hours

Serves 4

Ingredients

1 piece or about 1 ½ lbs Flank Steak (flank steak sections in the supermarket will run from 1-2 lbs)

Chimichurri Sauce Ingredients

½ bunch Parsley

½ bunch Cilantro

2 Cloves of Garlic

1 TBSP Dried Oregano

1 tsp Red Pepper Flakes

1 tsp Salt

¼ c Red Wine Vinegar

½ c Olive Oil

Instructions

1. In a food processor, chop the garlic for a few pulses then add the cilantro and parsley. Pulse until finely chopped. Add remaining Chimichurri ingredients and pulse until combined. Should make a little over a cup of Chimichurri.

2. Marinate the flank steak with 1/3 cup of the Chimichurri sauce. If it is a large piece, slice it in half (against the grain). Place the flank steak into a shallow dish coat with the marinade. Cover and transfer to the refrigerator. Let marinate for 30 minutes to 24 hours.

3. When ready to cook, preheat your grill to high. Clean the grill.

4. Drain the flank from the marinade and lightly pat dry. Discard the marinade.

5. Place the flank steak diagonally onto the grill. Grill each side for approximately 4 minutes (for medium-rare) or until cooked to your liking.

6. Transfer to a tray and cover with vented foil to rest for a few minutes.

7. Once rested, slice the meat across the grain into 1/4" -inch thick slices. Sprinkle with salt and freshly ground black pepper to taste. Serve with the Chimichurri sauce.

*Chimichurri Sauce ingredients may be chopped with a knife instead of the food processor.

* Steak may be grilled indoors with a grill pan or cooked in a cast iron or regular skillet.

Equipment

Food processor or cutting board with a knife, tongs and baking tray, grill, or skillet

Great served with Summer Succotash