Flank Steak with Chimichurri
A beautifully seasoned flank steal served with a spicy, herby chimichurri sauce.
Ingredients
The Steak
- 1 pound flank steak
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon chipotle seasoning
The Chimichurri Sauce
- 1 cup fresh parsley leaves, cleaned and dried
- 1/2 cup fresh dill, cleaned and dried
- 4 cloves of garlic, finely diced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 teaspoon red pepper flakes (or less for a more mild sauce)
- a pinch of celery salt
- 1/4 cup red win vinegar
- 1/3 cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
Instructions
- 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