This just speaks to my carnivorous soul in a way no amount of boneless skinless chicken breast can. You know what I’m talking about, don’t you? Sigh.
If you add a spoonful of bright, happy chimmichurri and a glass of merlot, I’m a pretty happy girl.
PrintFlank Steak with Chimichurri
Ingredients
Scale
- 1 large flank steak – about 1 or 2 lbs
- marinade:
- 1/2 cup chopped cilantro
- 1/4 cup of fresh lime juice
- 2 1/2 T olive oil
- 4 cloves of garlic, minced
- 3/4 t salt
- Chimichurri
- 1 shallot
- 1 jalapeno
- 1 cup cilantro
- 1 cup parsley
- 1/4 t salt
- few grinds of pepper
- juice of 1 small lime
Instructions
- Mix the marinade and put it in a large plastic bag with the flank steak, shaking it a bit
- Refrigerate for 2 or 3 hours or overnight
- Take the steak out and let it sit for a half hour to an hour
- Grill on high heat for about 5 – 8 minutes on each side or to an internal temperature of 135 degrees
- Remove from the grill and let it rest
- Put the shallot, jalapeno, cilantro, parsley, salt, pepper and lime juice in a small food processor
- Process until it’s thoroughly minced
Agree to every word you write !!! Two glasses
★★★★★
Such a great char on this steak. Sometimes I just need a good steak too.
Ooh I know what you mean! Although I love eating vegetables and vegetarian food, there’s nothing like a good piece of steak!