Flank Steak with Chimichurri Recipe

Flank Steak with Chimichurri Recipe

Oct 04

Last nights dinner was delicious! John told me it was one of the best meals he had had in a long time and that it even beat out his steak from Founding Farmers! So for your eating pleasure I have included the recipe:

Flank Steak Marinade

  • 3 cloves garlic, finely chopped
  • 1.5 tablespoon Montreal Steak Seasoning)
  • 1 teaspoon ground chipotle chili powder
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 1/8 cup extra-virgin olive oil

Mis marinade together in shallow dish large enough to hold your piece of steak. Marinade flank steak for 4-6 hours, flipping half way through (preferably a steak that was humanely treated, organic, and sustainable piece, like one from Deep Creek Ranch :)

Grill on medium high heat 4-5 minutes on each side checking for doneness often, do not over cook! Let rest for 10 minutes, slice thinly against the grain and serve with Chimichurri sauce.

Chimichirri Sauce:

  • 1/4 cup packed fresh parsley
  • 3 Tbls. red wine vinegar
  • 4 cloves of garlic
  • 2 Tbls. oregano leaves
  • 2 tsp. red pepper flakes
  • S&P to taste
  • 1/4-1/2 cup Extra Virgin Olive Oil

Place first 5 ingredients in a food processor and pulse until finely chopped. Add salt and pepper to taste, then stream in oil while processor is running until a good consistency. Serve over hot grilled flank steak!

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