Flank Steak with Chimichurri Sauce
Grilled flank steak with a flavorful chimichurri sauce. This dish is flavorful, simple, and surprisingly healthy!
Ingredients
Chimichurri Marinade
- 1/4 cup extra virgin olive oil
- 1/2 cup cilantro, leaves and stems include stems
- 3 green onion, including stalks
- 3 small sweet cooking peppers
- 1 jalapeno, seeded removed seeds removed
- 2 cloves garlic
- juice of 1 lime
- juice of 1 orange
- 2 tbsp white wine vinegar
- coarse salt and black pepper
- 4-5 pimento seeds
- 2 celery stalks (optional)
Ingredients
- 1 lb flank steak
- 1 tbsp olive oil
- 1 tbsp adobo all purpose seasoning
- 1 tsp paprika
- 2 tsp garlic powder
- coarse salt and black pepper
Instructions
- Combine all ingredients for the chimichurri marinade in a food processor and pulse until smooth. Add more olive oil if you like a thinner marinade.
- Place flank steak in a zip lock bag and season with paprika, garlic powder, salt and pepper. Pour in the marinade and shake to make sure steak is thoroughly coated. Refrigerate for at least one hour and preferrably overnight.
- Set grill to medium high heat. Remove steaks from marinade and set the marinade aside to make the finishing sauce. Grill the steak until grill marks form and steak is cooked to your desired temperature. Remove from grill and set aside to rest for approximately 15 minutes before slicing.
- While steak is resting, prepare chimichurri finishing sauce. In a food processor, combine marinade, fresh cilantro, green onions, cooking peppers, celery (optional), lime zest, olive oil, salt and pepper and pulse until smooth. If using reserve marinade, be sure to heat to a boil, then reduce to a simmer and cook for about 5 minutes to remove any potential bacteria. If you'd rather not cook the sauce, use fresh marinade.
- To serve, slice steaks against the grain and top with chimichurri sauce. Enjoy!
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