Heat up the BBQ because this grilled flank steak + 1 minute chimichurri sauce is the perfect summer dish! It’s tender, flavorful and topped with a fresh herb sauce.

  • ⅓ c. olive oil
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. worcestershire sauce
  • 1 tbsp. dijon mustard
  • 1 tsp. kosher sea salt
  • ¼ tsp. freshly ground black pepper
  • ½ tsp. crushed rosemary
  • ½ tsp. dry oregano
  • 5 cloves garlic, minced
  • 2 – 2½ lb. flank steak
  • For the chimichurri sauce:
  • ½ c. olive oil
  • 1 tbsp. lemon juice
  • 1 tbsp. red wine vinegar
  • ½ c. packed flat-leaf parsley
  • 2 tbsp. cilantro
  • 3 cloves garlic
  • 1 scallion
  • 1½ tsp. dry oregano
  • 1½ tsp. crushed red pepper
  • 1 tsp. kosher sea salt
  • ⅛ tsp. freshly ground black pepper
  1. For the steak: place the olive oil, vinegar, worcestershire, dijon, sea salt, black pepper, rosemary, oregano and garlic in a food processor or blender. Pulse or blend for 30 seconds to 1 minute.
  2. Place the flank steak in a medium baking dish. Using a fork, pierce the meat a few times on each side. Pour the marinade over the top and turn the steak a few times to coat evenly. Cover with a lid and refrigerate for at least 1 hour, preferably overnight.
  3. Allow to the steak to sit out at room temperature for 30 minutes before grilling. Season the grill (or grill pan) with oil* and preheat to high. When grill is hot, grill flank steak covered for about 5 minutes (I use aluminum foil to cover mine). Flip and cook covered for about 4 minutes more. Remove from the grill and allow the meat rest on cutting board, tented with aluminum foil, for 15 minutes. Slice the meat as thin as you can against the grain.
  4. For the chimichurri sauce: place all of the ingredients into a food processor or blender and pulse/blend until just until a chunky sauce forms. Serve along with the steak.Source :

You May Like:  Vietnamese Mango & Chicken Pizz'alad