- 1 large piece flank steak (with the fat)
- Brazilian sal grosso (substitute with any food-safe coarse salt like Morton’s coarse kosher salt or rock salt)
- 1 cup olive oil
- 1/4 cup lemon juice
- 1/2 cup chopped parsley
- 1/4 cup cilantro
- 2 teaspoons fresh chopped garlic
- 1 teaspoon dry oregano
- 1 teaspoon crushed red pepper
Quick-cooking flank steak is delicious on its own but add a little chimichurri sauce and you've got a home run dish that will get rave reviews from your friends and family.
Prepare an open-flame grill. A medium to high temperature is required and the flames must get very close to the meat.
Apply a generous amount of rock salt to the flank steak without rubbing it, the salt must be loose or the meat will be too salty.
Take the meat to the grill and cook for about 5 minutes each side for medium rare, turning only once.
Once ready, grab the flank steak with large tongs and hit the meat with the side of a large knife to eliminate the extra salt.
Let the meat rest for a couple of minutes before slicing it.