Grilled Marinated Flank Steak with Chimichurri Sauce
Servings: 3steak servings / sauce makes 1 cup
Ingredients
Grilled Marinated Flank Steak
1/3cupolive oil
2clovesgarlicminced
2Tbsp.red wine vinegar
1/3cupsoy sauce
1/4cuphoney
1/2teaspoonfreshly ground black pepper
Flank steak
Kosher salt
Freshly ground pepper
Chimichurri Sauce
1cupfresh Italian parsley
1/4cupfresh cilantro
1/2cupolive oil
1/4cupred wine vinegar
3garlic clovespeeled
3/4teaspoondried crushed red pepper
1/2teaspoonground cumin
1/2teaspoonsalt
Instructions
Score both sides of the steak with a sharp knife, making 1/4 inch deep knife cuts an inch apart, across the grain of the meat.
Combine the marinade ingredients. Add steak and marinade to a large freezer bag, seal bag, and turn to coat the steak well. Chill and marinate for at least 1 hour and up to overnight.
Using an olive oil-soaked paper towel, coat your grill rack. Preheat the grill to high direct heat.*
Remove steak from marinade and sprinkle each side generously with coarse salt and freshly ground pepper (this will give you a savory crust). Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 2-4 minutes on each side.*
When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil and let rest for 10 minutes.*
Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
Chimichurri Sauce
Puree all ingredients in a food processor until everything is well blended. Transfer to a bowl and cover until ready to use. (I recommend making this at least an hour in advance of using to let the flavors marinade and intensify.)
Store chimichurri, covered and refrigerated, for up to two days. Before serving, let stand at room temperature.
Enjoy this sauce over chicken, fish, or beef. It’s also great tossed with roasted vegetables or salad greens.