Peppered Flank Steak with Chimichurri


Peppered Flank Steak with Chimichurri

This recipe for Peppered Flank Steak with Chimichurri is an effortless and mouthwatering way to prepare this perfect grilling meat. Flank steak is a very versatile, affordable, and tasty cut of meat that exudes the spirit of summer BBQing and can work in all kinds of meals. The addition of fresh, homemade Chimichurri adds a zesty and bold flavour to the summer-centric dish.


1 tbsp fresh lime juice
1 tbsp grapeseed oil or olive oil
1 garlic clove, pressed
1/2 finger fresh ginger, peeled and grated
1/2 tsp honey
1 tsp ground black pepper
1 ½ lb flank steak



1/4 cup red wine vinegar
1 tsp kosher salt
3-4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 fresno chili or red jalapeño, finely chopped
1/2 cup fresh cilantro, minced
1/4 cup fresh flat-leaf parsley, minced
2 tbsp fresh oregano, finely chopped
1/3 cup extra-virgin olive oil



Whisk together lime juice, grapeseed oil, garlic, ginger, honey and pepper. Place flank steak into a sealable
plastic bag and pour marinade over. Let stand for 12 – 24 hrs.
For the chimichurri sauce, place all ingredients into a food processor. Pulse for 2-3 mins until desired
consistency. Hold in refrigerator for up to 5 days.
Preheat grill to medium-high heat. Pat dry the flank steak, season with additional black pepper and rub into the meat. Cook for 3-5 mins per side for medium to rare doneness. Slice and serve with chimichurri sauce.


Chef Tip: Cut the flank steak across the grain of the meat for maximum tenderness.