Description
Enjoy the bold flavors of Argentinian Chimichurri Flank Steak, a vibrant and savory dish perfect for any grill night.
Ingredients
Scale
- 1 pound flank steak
- 1 cup fresh parsley, finely chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a bowl, mix together parsley, olive oil, red wine vinegar, garlic, oregano, red pepper flakes, salt, and black pepper to create the chimichurri sauce.
- Place flank steak in a resealable bag and pour half of the chimichurri sauce over it. Seal the bag and marinate in the refrigerator for at least 1 hour, or overnight for more flavor.
- Preheat grill to medium-high heat and remove the steak from the marinade.
- Grill the flank steak for about 5-7 minutes per side for medium rare, or until desired doneness is achieved.
- Let the steak rest for 5 minutes before slicing against the grain.
- Serve with the remaining chimichurri sauce drizzled on top.
Notes
- For best results, let the steak marinate overnight.
- The chimichurri sauce can be made ahead of time and stored in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: grill
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg