Flank Steak with Chimichurri Sauce
Deliciously tender juicy slices of savory steak covered in zesty fresh sauce combine for a wonderful recipe that the entire family will enjoy.
- 1 ½ lbs flank steak
- ¼ cup olive oil
- 1 tsp salt
- 1 tsp cumin
- 1 lime juice only
- 1 cup fresh parsley firmly packed
- 1 cup fresh cilantro firmly packed
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 2 tbsp fresh lime juice
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 1 small shallot
- 3 garlic cloves
In a shallow dish: add olive, lime juice, salt, cumin and mix. Add flank steak and coat all sides of the beef. Cover and refrigerate for 4 hours or overnight (preferably). Don't forget to flip the steak at the half way point.
Combine all the ingredients in a food processor or blender. Blends for 20-30 seconds until it looks minced (do not over blend). Season with salt to taste. Hand method ~ finely chop or mince the parsley, cilantro, garlic, shallots and place in a bowl. Then add the rest of the ingredients and mix well. Season with salt to taste.
Grease the skillet or grill with olive oil. Preheat to medium-high (heat and wait for several minutes until hot. Sear 3 minutes per-side for medium rare and charred on the outside ~ (5 minutes per-side for medium, 8 minutes per-side for well done). Note: cooking time may vary depending on the thickness of the steak.
Rest for 10 minutes before slicing.