Chimichurri Flank Steak

I can’t believe I forgot to transfer my classic recipe for chimichurri over from my old blog platform. What was I thinking? This is a staple I make along side my weekly meals. It’s incredible as a marinade for meat. Or served on top. Perfect on grilled vegetables or halibut, a piece of wild salmon or a roasted chicken. The classic way my husband LOVES is on flank steak. I rarely eat red meat but when I do occasionally, it has to have this on top because it is SO unbelievably flavorful and also really quick to make. And you can keep it in your fridge for a few days after! This steak in the photo was for a client and was well done with some parts as medium well, as requested. Usually I like to do my steak medium rare but it looked so pretty and still had incredible flavor because of the sauce! You have to make this recipe ASAP!

• Steak marinade -

  • 2 cloves garlic, crushed

  • Juice of 2 limes

  • Salt

  • Pepper

  • Big guzzle of olive oil

  • 2 tsp Chili powder

  • A few dashes of Worcestershire sauce

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  Chimichurri -

  • 1/2 cup red wine vinegar

  • 1 teaspoon Maldon sea salt

  • 2 garlic cloves, minced

  • 1/2 shallot, finely chopped

  • 1 jalapeño, de-seeded and finely diced

  • 1/2 cup minced fresh cilantro

  • 1/2 cup minced fresh flat-leaf parsley

  • 3/4 cup extra-virgin olive oil

  
  

  Put all the marinade ingredients together in a large bowl. Toss the steaks in to combine together and marinate in the fridge for minimum 1 hour or overnight. 

  
  

  Grill the steaks once you are ready, outside on a grill on a high heat for 3-4 ish minutes on each side depending on thickness until preferred level of doneness. I like between 135 - 140 for medium!

  
  

  Now for the chimichurri: Combine vinegar, salt, garlic, shallot, and jalapeno in a bowl and let it stand for 10 minutes. Stir in cilantro and parsley. Then whisk in the olive oil. 

  
  

  Slice the meat against the grain for the most tender cut.

Spoon sauce over grilled meat. Enjoy!