Flank Steak with Chimichurri Sauce
Flank Steak with Chimichurri Sauce is a beautiful, flavorful main dish perfect for a special dinner.
Ingredients
For the flank steak:
- 1 flank steak
- 1/4 cup Dale's (or soy sauce)
- 1/4 cup Braggs Liquid Amino
- 1/4 cup olive oil
- 1 tbsp dry mustard
- 1 tbsp minced garlic
- 1 tsp garlic powder
For the chimichurri sauce:
- 1 cup fresh parsley
- 1/2 cup fresh cilantro
- 3 cloves of garlic, minced
- 1 tbsp fresh lime juice
- 2 tbsp red wine vinegar
- 1 tbsp melted butter
- 1/2 shallot, minced
- 1 tbsp grated parmesan
- 1/2 tbsp oregano
- 3/4 cup olive oil
- Good pinch of sea salt and a couple of grinds of black pepper
- A pinch of red pepper flakes
Instructions
For the flank steak:
- Put the flank steak on a cutting board and tenderize using a meat tenderizer.
- Mix the marinade ingredients together. Put the flank steak in a deep dish or large resealable bag and over with the marinade. Let it sit in the marinade for at least 30 minutes.
- Heat a grill to 450 degrees. Flip every 3 minutes or so for 12-15 minutes (for medium rare - longer if you want it cooked more).
- Remove from the grill and let the meat rest for a few minutes. Once it has rested, slice the flank steak against the grain. Make sure to slice against the grain!
For the chimichurri sauce:
- In a small food processor, add the parsley, cilantro, garlic, lime juice, red wine vinegar, and oregano. Pulse a few times and then, as the processor is running, slowly drizzle in 3/4 cup of olive oil.
- In a small pot over low heat, melt 1 tbsp of butter. As it melts, add the minced shallot and let it cook for 2-3 minutes. Remove from the heat and let cool for a couple of minutes. Pour the parsley mixture into the pan and stir.
- Add 1 tbsp of grated parmesan (this is optional and not a normal ingredient in chimichurri but I love the addition). Season with salt and pepper.
- Spoon over the sliced flank steak.
