Ingredients
Scale
- 1.5–2 lbs flank steak
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1 red chili, finely chopped (optional)
- 1 tbsp dried oregano
- 1 tsp red pepper flakes
- Salt and black pepper to taste
Instructions
- In a bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, red pepper flakes, salt, and black pepper.
- Place the flank steak in a large resealable bag or container.
- Pour the marinade over the steak, ensuring it is fully coated.
- Seal the bag or cover the container and refrigerate for at least 2 hours, preferably overnight.
- Preheat your grill to medium-high heat (around 400-450°F or 200-230°C).
- Remove the steak from the marinade, pat it dry, and grill for about 4-5 minutes per side for medium-rare.
- Prepare the chimichurri sauce by combining parsley, cilantro, minced garlic, chopped red chili (if using), oregano, red wine vinegar, and olive oil in a bowl; season with salt and pepper to taste.
- Let the chimichurri sit for at least 15 minutes to allow the flavors to meld.
- Once the steak reaches 130-135°F (54-57°C), remove it from the grill and let it rest for at least 10 minutes before slicing.
- Slice the steak thinly against the grain and serve with chimichurri sauce.
Notes
- Marinate the flank steak for at least 2 hours, preferably overnight, for best results.
- Pat the steak dry before grilling for a better sear.
- Use a meat thermometer to check the internal temperature accurately.
- Let the steak rest before slicing to retain juices.
- Serve with a variety of side dishes for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: High Protein
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450 Kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg