Flank Steak with Chimichurri
Serves 2
10 mins prep
10 mins cook
65 mins Resting Time
85 mins total
A beautifully seasoned flank steal served with a spicy, herby chimichurri sauce.
The Steak
The Chimichurri Sauce
Gather 1 cup of fresh parsley leaves and 1/2 cup of fresh fill and place them into your food processor
Add the 4 cloves of finely diced garlic, 1/4 teaspoon of black pepper, 1/4 teaspoon of salt, 1 teaspoon of red pepper flakes, a pinch of celery salt and 1/4 cup of red wine vinegar
Pulse until the herbs are finely chopped
Transfer the mixture into a mixing bowl
Add 1/3 cup of extra virgin olive oil and 1 tablespoon of freshly squeezed lemon juice and mix to combine
Cover the bowl tightly and chill in the refrigerator for 1 hour
To prepare the steak, allow the steak to come to room temperature for 30-40 minutes
Season the steak with 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of cumin, 1/4 teaspoon of chili powder, 1/4 teaspoon of paprika and 1/8 teaspoon of chipotle seasoning
Place a grill pan over medium high heat and allow the pan to preheat until you cannot hold your hand 3 inches from the surface of the pan for few seconds without needing to pull away
Grill the steak to your desired doneness (medium rare or 130-135 degrees internal temperature is suggested)
Allow the steak to rest for 5 minutes before cutting
Slice the steak thin and top with chimichurri sauce
