I have come to the realization that we eat way too many flank steaks in my household… Here’s a delicious chimichurri sauce to pair with your flank steak! I’m pretty positive this recipe is already on my blog for a taco recipe – and it’s that good that it needs to be repeated! (Also I’m happy to say the cilantro and parsley were both used from my own garden!)
Ingredients: (serves 2-4)
For the steak-
- 1 flank steak, tenderized using a meat mallet to the same thickness
- 1/2 TBSP each of dried: oregano, thyme, smoked paprika, garlic powder, chili powder and coriander
- 1/4 tsp each salt and pepper, or more to taste
For the Chimichurri sauce-
- 1C loosely packed cilantro
- 1C loosely packed parsley
- 3 cloves garlic, crushed
- 1 shallot, peeled and rough chopped
- 2 jalapeno peppers (remove seeds and ribs for less spice.)
- 1 large lime or 2 small limes zested and juiced
- salt and pepper to taste
- about 1/4c extra virgin olive oil, or enough to get it to a smooth consistency.
- Heat your outdoor grill to a medium heat. In a small bowl mix together your oregano, thyme, smoked paprika, garlic powder, chili powder, coriander, salt and pepper. Spread over both sides of your steak, pressing the spices in to the steak.
- Put your steak on the grill. Let cook for about 7 minutes on one side. Flip and continue cooking for another 5 to 7 minutes or until a meat thermometer reads 125F. Remove the steak from the grill to a cutting board, cover loosely with tin foil and let it rest for about 7-10 minutes.
- In a food processor or a blender, add in ALL of your sauce ingredients. blend until you get a nice partially chunky but smooth consistency.
- Serve with your steak! mmmmmmmmm.