Marinated Flank Steak with Chimichurri

By • December 7, 2012 • 0 Comments

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Author Notes: I can't remember when I first started making this, but I do remember that I wanted a steak one day, only I wanted it to feel light. So I decided on a flank steak, and I decided I'd wait a day to get what I wanted. There are a couple of keys to making this work. First, choose a delicate EVOO. Second, Slice the meat as thinly as you can. Third, slice it against the grain.Joe11

Serves 4

The Marinade

  • 1 medium sized Lemons
  • 1 lbs Flank Steak
  • 4 large cloves of Garlic
  • 1/2 cup delicate olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons salt
  • 2 teaspoons pepper
  1. Use a fork to dock the meat all over - especially if your flank steak looks like it has a lot of sinue.
  2. In a large plastic ziploc bag or a ceramic or glass baking dish, pour in the olive oil.
  3. Cut the lemon in half and squeeze juice into the bag or dish. If you're using a bag, add in the squeezed lemon halves, too. If you're using a baking dish, you may need to cut these into smaller pieces.
  4. Crush the Garlic Cloves with your hands or the flat side of a knife and remove the skins. Place these in your bag or dish.
  5. Add in the rest of your ingredients.
  6. Massage the meat with the marinade for a few minutes and make sure that the meat is completely covered.
  7. Refrigerate overnight - it's worth it to wait.
  8. Get your grill as hot as you can and cook about 4 - 6 minutes per side.
  9. Remove from the grill and let it rest for about 10 - 12 minutes.
  10. Slice as thinly as possible

Chimichurri

  • 1/2 bunch parsley
  • 3 cloves garlic
  • 1/2 cup delicate EVOO
  • 2 pinches red pepper flakes
  • red wine vinegar to taste
  • 1 pinch salt
  • 1 pinch black pepper
  1. Chop the parsley and garlic cloves
  2. Combine with the rest of the ingredients
  3. Add salt & pepper to taste.
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