Steak Chimichurri
Herbaceous chimichurri sauce atop of flavorful marinated flank steak for the perfect easy dinner.
Equipment
- Blender or Food Processor
Ingredients
Marinated Flank Steak
- 3 pounds flank steak
- 4 cloves garlic minced
- 1 tablespoon fresh thyme
- 1 tablespoon oregano dried
- 2 tablespoons whole-grain mustard
- ½ cup balsamic vinegar
- 1 cup olive oil
- kosher salt and black pepper
Chimichurri Sauce
- 1 shallot roughly chopped
- 1 red jalapeno roughly chopped, seeded
- 3 cloves garlic
- ½ cup red wine vinegar
- 1 teaspoon kosher salt
- 1 cup cilantro
- 1 cup flat-leaf parsley
- 2 tablespoons oregano fresh
- ¾ cup olive oil
Instructions
- First, prepare the meat marinade. In a blender or food processor, combine the garlic, thyme, oregano, mustard, and balsamic vinegar, and puree. Gradually add the oil and blend until creamy. Season with salt and pepper.
- Pat the meat dry and add it to a glass baking dish. Pour the marinade over the meat and turn over until all sides of the meat are coated. Cover with plastic wrap and refrigerate at least 4 hours and up to 24 hours.
- Right before grilling the meat, prepare the chimichurri sauce. Combine all of the chimichurri ingredients into a blender or food processor and puree.
- Preheat the grill to medium-high heat. Remove the steak from the marinade and let the excess drip off. Grill the steak about 5-6 minutes on each side until lightly charred and the thickest part of the meat registers 125° on an instant-read thermometer.
- Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve with chimichurri sauce.