Flank Steak with Chimichurri Sauce

July 18, 2011
0 Ratings
  • Serves 6
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

What You'll Need
  • Flank Steak
  • 4 pounds flank steak
  • 1 cup soy sauce
  • 1 cup balsamic vinegar
  • Chimichurri Sauce
  • 1 bunch flat leaf parsley
  • 1/3 cup olive oil
  • 1/4 med red onion
  • 1/4 cup red wine vinegar
  • 5 garlic cloves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  1. Flank Steak
  2. Place steak, soy sauce, and balsamic vinegar in large plastic bag and marinate 24 hours.
  3. Remove steak from marinade and grill over med high heat 3 minutes per side.
  4. Let meat rest 10 minutes before cutting. Slice thin at a sharp angle against the grain.
  1. Chimichurri Sauce
  2. Cut off top part of parsley. Roughly chop onion.
  3. Place all ingredients in mini food processor and pulse about 10-12 times to chop.
  4. Remove and serve with flank steak
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