This Grilled Flank Steak with Chimichurri Sauce is the perfect way to feed a crowd—not only is this cut lean and flavourful, but it's also inexpensive. Marinated in an oil, vinegar, and mustard mixture, the flank steak is grilled to melt-in-your-mouth tenderness and then topped with a Latin chimichurri sauce, the blend of fresh herbs, lemon juice, garlic, and olive oil.
Ingredients:
2 lbs flank steak, trimmed
1/4 cup olive oil
2 tbsp balsamic vinegar
2 tbsp fresh lemon juice
1 large garlic clove, minced
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Chimichurri Sauce
1 cup fresh flat-leaf Italian parsley
3 tbsp fresh oregano
2 tbsp fresh lemon juice
1 large garlic clove, minced
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup olive oil
Directions:
Score one side of the flank steak in a diamond pattern. In a large bowl, whisk olive oil, balsamic vinegar, lemon juice, garlic, Worcestershire, and Dijon. Place flank steak in a large resealable
plastic bag, add marinade, and refrigerate 6-24 hours.
Preheat barbecue to medium-high heat and lightly oil grill grate. Remove steak from marinade and pat dry with paper towel. Discard marinade and let flank steak come to room temperature before grilling. Season both sides with salt and pepper. Grill 6 minutes, flip the flank, and grill to desired doneness (4-5 minutes more for medium-rare). Transfer to a cutting board and let rest 10 minutes before slicing meat thinly against the grain.
For the chimichurri
sauce, in a blender combine parsley, oregano, lemon juice, garlic, cumin, salt, and pepper. Pulse on and off, just to chop herbs. Don't over-blend the herbs. With the machine running, pour in olive oil, blending just to combine. Serve drizzled over sliced flank steak.
Note: Leftover sauce can be stored in refrigerator. Shake well before serving.
(Serves 6-8)
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