Grilled Flank Steak with Chimichurri Sauce
Ingredients
- 2 lbs flank steak
- 3 garlic cloves, minced
- 3 tablespoon apple cider vinegar
- ¼ cup Worcestershire sauce
- ½ cup low sodium soy sauce
- ½ cup fresh lemon juice
- ½ cup of fresh orange juice
- 2/3 cup olive oil
- 1 ½ teaspoon fresh ground pepper
- 1 teaspoon sea salt
- For Chimichurri sauce
- 2 cups fresh Presley (stems removed)
- 2 cups of fresh cilantro (stems removed)
- 2 small shallots diced (white onion will do)
- 1/3 cup of olive oil
- 3-4 garlic cloves
- 3 tablespoon of fresh lemon juice
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon fresh red chili ( more or less depending on spice level you like)
Instructions
To prepare Chimichurri sauce, add the parsley, cilantro, garlic, lemon juice, shallots, apple cider vinegar, red pepper, salt, ground black pepper to the bowl of a food processor. Pulse a few times to chop. Add the olive oil and run the processor until the mixture is well-blended. Store in fridge until serving.
To prepare the marinade, Put steak in an X-large zip lock back. Add all your marinade ingredients and mix to coat steak. Marinate at room temperature for 1 hour or in the fridge for at least 2 hours or overnight. Allow steak to come to room temp before grilling (about 1/2 hour out of the fridge).
To grill the steak, preheat grill to medium-high heat. Oil the grill grate and place the steaks on the grill. Discard the marinade. Grill the meat for 6-8 minutes per side, or to your desired doneness. Let steak rest for 5 minutes before slicing. Slice against the grain. Spoon chimichurri on top or serve on the side. Enjoy!
