Ingredients
Scale
- 1 1/2 pounds flank steak
- 1/2 cup red onion, minced
- 1/3 cup parsley (flat leaf), minced (leaves only)
- 1 tablespoon oregano (fresh, coarsely chopped) or 1 teaspoon dried oregano
- 1 tablespoon garlic, minced
- 1/3 cup extra virgin olive oil
- 3 tablespoons red apple vinegar
- 1/2 teaspoon crushed red pepper
- 1 tablespoon lemon zest
- 1 teaspoon coarse salt
- 1/3 teaspoon black pepper
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine all chimichurri sauce ingredients: red onion, parsley, oregano, garlic, olive oil, vinegar, crushed red pepper, lemon zest, salt, and black pepper. Mix everything well until fully combined.
- Let the sauce sit at room temperature for at least 15 minutes; 30 minutes is even better to allow flavors to marry.
- Preheat your grill to 500 degrees Fahrenheit. Once heated, reduce the temperature to 400 degrees Fahrenheit.
- Season both sides of the flank steak generously with salt and pepper.
- Place the flank steak on the grill and cook for about 5–6 minutes per side for medium-rare doneness.
- Once cooked to your liking, remove the steak from the grill and tent it with foil. Let it rest for about 10 minutes.
- After resting, slice the flank steak against the grain into thin strips.
- Arrange slices on a serving platter and drizzle a generous amount of chimichurri sauce down the center before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 222
- Sugar: 1g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg