Flank Steak with Chimichurri

chimichurri

2-3 lbs of Flank Steak

1/4 cup of vegetable oil
2 Tbs Red Wine Vinegar
2 Tbs table salt
1 Tbs yellow mustard

2 cups parsley leaves (about one bunch)
1/2 cup Extra Virgin Olive Oil
1/4 cup fresh oregano (or 2 Tbs dry)
2 Tbs Red Wine Vinegar
Juice from one lemon
1 Tbs salt
2 cloves peeled garlic

Combine the vegetable oil, 2 Tbs of red wine vinegar, 2 Tbs of table salt and yellow mustard in a medium size bowl. Whisk to combine.

In a 1 gallon resealable plastic bag (like a ziploc), place the flank steak, and pour in the marinade and seal the bag. Place in a refrigerator safe container, and store in the fridge for at least 2 hours.

Preheat grill.

While grill is preheating, combine parsley, olive oil, oregano, 2 Tbs red wine vinegar, lemon juice, salt and garlic in a blender or food processor. Mix until combined.

Remove flank steak from the marinade, and place on grill. Flip the steak at least once, and cook to an internal temperature of 130° F. Remove from grill and cover with foil. Let it rest 5-10 minutes before serving.

Cut the steak across the grain in 1/8-1/4 widths. Serve with chimichurri sauce.

Comments are closed.