Chef notes
One of Carson's favorite meals is a simple grilled steak but with a kick. In this case, the kick is this homemade chimichurri sauce made with parsley and cilantro, giving the steak a bright, refreshing flavor that's perfect for summer.
Technique tip: Sometimes we reserve some of the chimichurri for drizzling on top of cooked steak.
Swap option: Skirt steak is similar to flank and can be used in its place. If you are not a fan of cilantro, you can omit and replace with parsley (but Carson loves cilantro!).
Ingredients
- 2 cups firmly packed fresh flat-leaf parsley
- 2 cups firmly packed cilantro
- 6-8 cloves garlic
- 3 teaspoons dried oregano
- 1/2 cup red wine vinegar
- 1⅓ cups extra virgin olive oil
- 1½ teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes, or more to taste
- 2 pounds flank steak
Preparation
1.To make the chimichurri: Combine parsley, cilantro, garlic cloves, oregano, red wine vinegar, olive oil, salt, pepper and red pepper flakes in a blender. Blend until smooth.
2.Place flank steak in a baking dish and pour chimichurri all over it. Cover and refrigerate for at least 1 hour, maximum overnight. Alternatively, you can place steak and sauce in a large, zip-top freezer bag to marinate.
3.Preheat your grill or grill pan to medium-high heat.
4.Cook steak for 4 to 6 minutes per side (if tested with a thermometer, you will want 135 F for medium-rare).
5.Let rest for about 5 minutes on a cutting board, then slice the meat against the grain.
