Need an easy grilling recipe for flank steak? This delicious chimichurri sauce makes the beef tender and pairs so well with fresh tomatoes during the summer.
PREP TIME 10 minutesminutes
Marinate 1 hourhour
COOK TIME 10 minutesminutes
TOTAL TIME 1 hourhour20 minutesminutes
YIELD 8servings
Ingredients
For the Chimichurri Sauce:
1jalapeño pepperstem trimmed off, cut into large chunks
6 - 8clovesof fresh garlic
2bunches cilantrowashed and dried
2bunches parsleywashed and dried
1limejuiced
1tbspdried oregano
3/4cupred wine vinegar
3/4cupolive oil
Salt & pepperto taste
For the Steak:
2poundsflank steak or beef tipsleave the flank steak whole, cut the beef tips into smaller cubes for skewers
Instructions
Prepare the Chimichurri Sauce:
Add the jalapeño and garlic cloves to the bowl of a food processor fitted with the steel blade and pulse the machine until the peppers are minced.
Wash and dry the cilantro and parsley. Slowly add one bunch of the fresh herbs at a time to the food processor and roughly chop them. Be careful not to jam the blade by overfilling it, work in small batches adding more once the previous bunch is chopped up.
Add the lime juice and oregano to the food processor bowl.
With the blade running, slowly pour in the red wine vinegar and then the olive oil. Add salt & pepper to taste.
Marinate the Steak:
Cut the beef tips into large cubes OR score your flank steak with a paring knife on both sides of the beef. Place the steak in a large bowl or plastic zip top bag.
Combine the steak meat and half of the marinade. Let it chill in the fridge for at least one hour or up to 3 days.
Grill the Steak:
When you are ready to grill, drain off the excess marinade and thread the cut steak tips onto pre-soaked skewers (or leave the flank steak whole.)
Turn the skewers to get grill marks on all sides for a total of about 10 minutes or until the steak is done medium-well. Serve with reserved chimichurri sauce for dipping or drizzling over the top.