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Flank steak with Chimichurri

Flank steak with Chimichurri

Based on 30 ratings

Michael Lomonaco

Contributor

porterhousenyc.com

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
350 g flank steak
200 ml olive oil
30 ml white wine vinegar
3 shallots
2 cloves garlic
100 g parsley
50 g oregano
50 g cilantro
1 red chili
1 lime
2 sprigs rosemary
2 sprigs thyme
1 tsp sugar
salt
pepper
olive oil for greasing
Metric
Imperial

Utensils

  • grill
  • cutting board
  • knife
  • food processor
  • barbecue tongs
  • brush

How-To Videos

Chimichurri sauce

How to cook the perfect steak

Nutrition per serving

Cal
769
Protein
46 g
Fat
63 g
Carb
23 g

  • Step 1/3

    Preheat the grill. Quarter shallots and crush garlic. Remove seeds from red chili and juice lime.
    • 3 shallots
    • 2 cloves garlic
    • 1 red chili
    • 1 lime
    • grill
    • cutting board
    • knife

    Preheat the grill. Quarter shallots and crush garlic. Remove seeds from red chili and juice lime.

  • Step 2/3

    Finely puree parsley, oregano, cilantro, shallots, garlic, red chili, lime juice, some of the olive oil, and vinegar in a food processor. Generously season with sugar, salt and pepper.
    • 100 g parsley
    • 50 g oregano
    • 50 g coriander
    • 200 ml olive oil
    • 30 ml white wine vinegar
    • 1 tsp sugar
    • salt
    • pepper
    • food processor

    Finely puree parsley, oregano, cilantro, shallots, garlic, red chili, lime juice, some of the olive oil, and vinegar in a food processor. Generously season with sugar, salt and pepper.

  • Step 3/3

    Brush steak with rest of olive oil and season well with salt and pepper. Now grill for approx. 1 – 2 min. per side. Place rosemary and thyme on top and let the steak rest for approx. 10 min. on indirect heat. Serve with Chimichurri and a fresh summer salad.
    • 350 g flank steak
    • 2 sprigs rosemary
    • 2 sprigs thyme
    • salt
    • pepper
    • olive oil for greasing
    • grill
    • barbecue tongs
    • brush

    Brush steak with rest of olive oil and season well with salt and pepper. Now grill for approx. 1 – 2 min. per side. Place rosemary and thyme on top and let the steak rest for approx. 10 min. on indirect heat. Serve with Chimichurri and a fresh summer salad.

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