Author Notes
Living in Texas, flank steak is often used for fajitas. This is a nice change from the traditional fajita. Fast and easy to grill, so no heating up the kitchen in the summer. —familydinners
Ingredients
- Flank Steak
-
4 pounds
flank steak
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1 cup
soy sauce
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1 cup
balsamic vinegar
- Chimichurri Sauce
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1 bunch
flat leaf parsley
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1/3 cup
olive oil
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1/4
med red onion
-
1/4 cup
red wine vinegar
-
5
garlic cloves
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1 teaspoon
kosher salt
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1/2 teaspoon
red pepper flakes
Directions
- Flank Steak
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Place steak, soy sauce, and balsamic vinegar in large plastic bag and marinate 24 hours.
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Remove steak from marinade and grill over med high heat 3 minutes per side.
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Let meat rest 10 minutes before cutting. Slice thin at a sharp angle against the grain.
- Chimichurri Sauce
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Cut off top part of parsley. Roughly chop onion.
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Place all ingredients in mini food processor and pulse about 10-12 times to chop.
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Remove and serve with flank steak
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