Flank Steak with Chimichurri tender, tasty, juicy and a real crowd pleaser

This recipe is a contest winner and has even been featured in restaurants as far away as Brazil, I made it into a sandwich on Texas toast (thick brioche buttered and grilled) with a thick slice of tomato and chimichurri mayonnaise, it truly is delicious. You can serve the steak however you like, prepare it on the grill or on the stovetop, however you decide to make or eat it you won’t regret it. The steak is marinated in the chimichurri (for the sandwich I mixed some of the chimichurri with mayonnaise) Its so simple to make and is a real crowd pleaser. Here’s how to make it:

Flank steak and Chimichurri

approximately 2 lb flank steak

1c flat leaf parsley

1/2 cup arugula

2 cloves garlic

1/4 tsp dried oregano

1/4 tsp crushed red pepper flakes

2 tbs red wine vinegar

1/2 c + 2 tbs olive oil

salt and pepper to taste

Add the parsley, arugula, garlic, oregano, red pepper flakes, a pinch of salt and pepper, olive oil and vinegar to a food processor, pulse until everything is chopped not a puree, scrape into a bowl (you can also chop by hand). Place your steak in a gallon size zip lock bag and add all but a few tablespoons of the chimichurri (you will use that later) squish the bag until the steak is covered on both sides, seal and refrigerate at least 2 hours (you can leave it overnight for even more flavor). Tip: I like to double the recipe for chimichurri.

Take the steak out of the refrigerator 45 minutes to 1 hour before you cook or grill. Scrape chimichurri from the steak, pat dry with a paper towel, season with salt and pepper and in a very hot pan (recommend cast iron) or outdoor grill, sear without touching it for 3-5 minutes (for medium rare 5 minutes), turn and sear on the other side 3-5 minutes. Time on the grill or in the pan will depend on the thickness of your steak. When done remove and place on cutting board, tent with aluminum foil and let rest for approximately 10 minutes. When ready to serve, slice against the grain in very thin slices. If making a sandwich mix some of the chimichurri with mayonnaise, if serving on its own, spoon some of it on the steak. Photos below are additional serving suggestions, tacos or served with grilled tomatoes on Israeli couscous.

2 comments on “Flank Steak with Chimichurri tender, tasty, juicy and a real crowd pleaser

  1. Michael buffa says:

    Sounds good, look forward to trying this.

    1. Suzanne says:

      Thanks Michael, hope you enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *