Chimichurri Flank Steak

Ingredients

• 2 lbs Flank Steak
• 1 cup Fresh Parsley (packed)
• 1/2 cup Fresh Cilantro (packed)
• 1/4 cup Fresh Oregano (packed)
• 4 cloves Garlic (minced)
• 1/4 cup Red Wine Vinegar
• 1/2 cup Olive Oil
• 1/2 teaspoon Red Pepper Flakes
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black Pepper (or to taste)
• 1 tablespoon Lemon Juice
• 2 tablespoons Water

Instructions

1. 1

   Prepare the Chimichurri: In a food processor, combine parsley, cilantro, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, dried oregano, salt, pepper, lemon juice and water. Pulse until finely chopped but not pureed. Set aside.

2. 2

   Prepare the Steak: Pat the flank steak dry with paper towels. Season generously with salt and pepper.

3. 3

   Grill the Steak: Preheat grill to medium-high heat. Grill the flank steak for 4-5 minutes per side for medium-rare, or longer depending on desired doneness.

4. 4

   Rest the Steak: Remove the steak from the grill and let it rest for 10 minutes. This allows the juices to redistribute, resulting in a more tender steak.

5. 5

   Slice the Steak: Slice the flank steak thinly against the grain.

6. 6

   Serve: Spoon the chimichurri sauce over the sliced steak and serve immediately.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.