Ingredients
Scale
- 1.5 to 2 pounds flank steak
- Salt and pepper, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped (optional)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust for heat)
- Salt and pepper, to taste
Instructions
- Prepare the Chimichurri Sauce: In a bowl, combine the parsley, cilantro (if using), red wine vinegar, olive oil, garlic, red pepper flakes, salt, and pepper. Mix well and set aside to allow the flavors to meld.
- Marinate the Steak: Season the flank steak with salt and pepper on both sides. Place the steak in a zip-top bag or a shallow dish and pour half of the chimichurri sauce over it. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Preheat the Grill: Preheat your grill to medium-high heat.
- Grill the Steak: Remove the steak from the marinade and discard the marinade. Grill the flank steak for about 5-7 minutes on each side, or until it reaches your desired level of doneness (medium-rare is recommended).
- Rest the Steak: Once cooked, remove the steak from the grill and let it rest for 5-10 minutes. This helps retain the juices.
- Slice and Serve: Slice the steak against the grain into thin strips. Drizzle with the remaining chimichurri sauce and serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 300 kcal
- Fat: 22g
- Carbohydrates: 3g
- Protein: 26g