flank steak with chimichurri sauce

Name: Flank steak with chimichurri sauce
Prep time: 30 min
Cook time: 10 min
Yield: 2
Cuisine: Mexican
Ingredients: ## MARINADE; 1 1/2 pound(s) flank steak; 2/3 cup(s) olive oil; 1/2 cup(s) orange juice; 1/3 cup(s) lime juice; 1/4 cup(s) soy sauce; 3 tablespoon(s) apple cider vinegar; 2 clove(s) garlic, minced; 1 teaspoon(s) onion salt; 1 teaspoon(s) garlic salt; 1 teaspoon(s) cumin; 1/2 teaspoon(s) each of salt and pepper; ## CHIMICHURRI SAUCE; 1 cup(s) fresh parsley; 1 cup(s) fresh cilantro; 1/2 cup(s) olive oil; 1/2 medium red onion, chopped; 1 clove(s) garlic, minced; 1/4 cup(s) lime juice; 2 tablespoon(s) apple cider vinegar; 1 teaspoon(s) garlic powder; 1/2 teaspoon(s) each of salt and pepper; 2 tablespoon(s) honey (optional)

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Darci Juris

Scottsdale, AZ

Updated on Feb 17, 2019

This is the perfect dish for a dinner party. Feel free to double the recipe if needed if serving more than 4 people, because, believe me, they will go back for seconds, this dish is so delicious. I served mine with roasted herb potatoes and an heirloom tomato salad.

Rate

prep time 30 Min

cook time 10 Min

method Grill

yield 2-4 servings

Ingredients

MARINADE
1 1/2 pounds flank steak
2/3 cup olive oil
1/2 cup orange juice
1/3 cup lime juice
1/4 cup soy sauce
3 tablespoons apple cider vinegar
2 cloves garlic, minced
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon cumin
1/2 teaspoon each of salt and pepper
CHIMICHURRI SAUCE
1 cup fresh parsley
1 cup fresh cilantro
1/2 cup olive oil
1/2 medium red onion, chopped
1 clove garlic, minced
1/4 cup lime juice
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon each of salt and pepper
2 tablespoons honey (optional)

How To Make flank steak with chimichurri sauce

Step 1

Marinade (the night before): I recommend blending the marinade in a blender or food processor to combine well.

Step 2

Add steak to large ziploc bag, and pour marinade into bag as well. Place in refrigerator, and let marinate overnight.
Step 3

When ready, grill over medium-low heat, searing/charring each side for approximately 2-4 minutes per side, until a nice medium-rare cook.
Step 4

Remove from grill, transfer to cutting board, let it rest for about 5 minutes, then slice. Serve with chimichurri sauce (recipe below).
Step 5

Chimichurri (the night before): Combine all ingredients in a blender or food processor and blend until desired consistency. I prefer mine quite blended. Scrape sides and add more olive oil if needed.
Step 6

Transfer to a container that seals, and refrigerate overnight as well. Before serving, bring sauce to room temperature, and shake well.
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