Flank Steak With Chimichurri Sauce
- Ready In:
- 11mins
- Ingredients:
- 15
ingredients
-
FOR THE STEAK
- 1 1⁄2 lbs trimmed flank steaks
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon black pepper
-
FOR THE SAUCE
- 1 cup chopped fresh Italian parsley
- 1⁄4 cup chopped fresh cilantro
- 1⁄2 cup extra virgin olive oil
- 1⁄3 cup red wine vinegar
- 2 peeled garlic cloves (I like to use elephant garlic if possible)
- 3⁄4 teaspoon dry crushed red pepper
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon sea salt
- lemon juice (wasn't in recipe but I thought it was needed!)
- 1 small chopped shallot (also not in recipe but tastes good!)
directions
- FOR THE SAUCE: Puree all the Chimichurri ingredients in a food processor until well blended. Can add or subtract any ingredients to your taste. Cover and, very important, LET STAND, at room temperature. The chimichurri can be made 2 hours in advance if necessary.
- FOR THE STEAK: Pat steak dry.
- Stir together all ingredients in small bowl and rub mixture onto both sides of steak.
- Broil steak in broiler 4 inches from heat for 6minutes per side for medium-rare, or bbq.
- Transfer to a cutting board and let stand for 5 minutes before slicing thinly at a 45 degree angle.
- Serve slices topped with Chimichurri sauce. Enjoy!
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RECIPE SUBMITTED BY
Sauce Lover
Woodinville, Washington