Ingredients
- 1.5 lbs Flank Steak
- 1 cup Fresh Parsley, finely chopped
- 2 tablespoons Fresh Oregano, finely chopped (or 1 tablespoon dried)
- 4 cloves Garlic, minced
- 1/2 cup Olive Oil
- 1/4 cup Red Wine Vinegar
- 1 teaspoon Red Pepper Flakes (adjust to taste)
- Salt, to taste
Instructions
- In a bowl, combine parsley, oregano, garlic, red pepper flakes, salt, and olive oil. Whisk until combined.
- Pour half of the chimichurri mixture over the flank steak in a zip-top bag or dish to marinate for at least 1 hour (preferably overnight). Reserve the other half for serving.
- Preheat your grill to high or a cast-iron skillet over medium-high heat.
- Remove the steak from the marinade and let any excess drip off. Cook for about 5-7 minutes on each side for medium-rare, adjusting based on your desired doneness.
- Let the steak rest for 10 minutes, then slice against the grain.
- Drizzle the reserved chimichurri over the sliced steak and serve with your favorite sides.
Notes
For a vegetarian option, try substituting flank steak with grilled portobello mushrooms tossed in chimichurri.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten-Free