Chimichurri Marinated Flank Steak
Marinating in reverse? Yes! It all makes sense now!
Servings 4 Servings
Ingredients
- 1 pound flat iron, flank steak or skirt steak
- Kosher salt
- Fresh cracked pepper
- Granulated garlic
- For Chimichurri/Marinade
- 3 tablespoon parsley
- 3 tablespoons cilantro
- 2 green onions
- 1/2 tablespoon fresh oregano
- 1 teaspoon fresh tarragon
- 4 cloves garlic
- 1 chile serrano or jalapeño
- 1/2 teaspoon crushed cumin seeds
- 1/2 teaspoon fresh cracked pepper
- Salt to taste
- Juice of 3 key limes or 1 regular lime
- 3 tablespoons red wine vinegar
- 1/4 cup to 1/3 cup olive oil
- * I also added 1 teaspoon of crushed red chile flakes to the marinade but it's optional
Instructions
- Pat the steak dry. Make 1/8 deep cuts into the steak all the way across. Season lightly with salt, pepper and granulated garlic on both sides. Set aside and let steak come to room temperature for at least 35 to 40 minutes.
- For chimichurri/marinade, you want to finely chop all of the herbs, chile and garlic. If you prefer, you can use the blender. Pulse to blend. Combine all of the ingredients and taste for salt. Cover and set aside.
- Prepare outdoor grill and preheat to high heat for a good 15 to 20 minutes. I have a charcoal grill, so I had to make sure the coals are nice and hot.
- When ready to grill, brush grates with oil. Drizzle some oil on the steak and place directly over the hot part of the grill. Grill for 2-3 minutes per side, Once you have some nice grill marks, move the steak over to the cool side of the grill and close lid. After a few minutes, I check the internal temperature of the steak. I took my steak off when internal temperature was between 125 and 130 degrees F for a medium rare.
- Remove from heat, transfer to baking dish and pour half of chimichurri marinade over the steak. Tent (cover loosely) with foil paper for 5 minutes. Transfer to a cutting board and slice thin and against the grain. Serve extra chimichurri on the side.