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Flank Steak with Chimichurri Sauce
Flank Steak with Chimichurri Sauce
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Prep Time:
15 minutes
Total Time:
4 hours 30 minutes
Argentinian Chimichurri Sauce: a zesty marinade and serving sauce cherished at BBQ parties.
Ingredients:
  • 1 beef flank steak (1 1/2 lb)
  • 1/4 cup chopped fresh parsley
  • 1 cup vegetable oil
  • 1/2 cup white wine vinegar
  • 1/2 cup lemon juice
  • 1 teaspoon crushed red pepper flakes
  • 4 cloves garlic, finely chopped
Instructions:
  • Score both sides of the beef in a diamond pattern about 1/2 inch apart and 1/8 inch deep. Transfer the beef to a shallow glass or plastic dish or a resealable plastic bag.
  • Prepare the sauce by shaking all the remaining ingredients in a tightly covered container. Pour 1 cup of the sauce over the beef and make sure to coat it well. Marinate the beef by covering the dish or sealing it in a bag, then refrigerate for at least 4 hours but no longer than 24 hours, turning the beef occasionally. Cover the remaining sauce and set it aside to serve with the beef later.
  • Prepare the grill by spraying the rack with cooking spray or brushing it with oil. Heat the grill to medium heat. To test the temperature, hold your hand, palm side down, near the grill rack without touching it. If you can keep your hand there for three seconds, the temperature is just right.
  • Take out the beef from the marinade, saving the marinade for later. Grill the beef uncovered for 12 to 16 minutes until medium rare, basting with marinade and flipping once. Dispose of any extra marinade. Slice the beef thinly diagonally against the grain. Serve with the reserved sauce.

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