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.