Flank Steak with Chimichurri

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  1. Mix the marinade and put it in a large plastic bag with the flank steak, shaking it a bit
  2. Refrigerate for 2 or 3 hours or overnight
  3. Take the steak out and let it sit for a half hour to an hour
  4. Grill on high heat for about 5 – 8 minutes on each side or to an internal temperature of 135 degrees
  5. Remove from the grill and let it rest
  6. Put the shallot, jalapeno, cilantro, parsley, salt, pepper and lime juice in a small food processor
  7. Process until it’s thoroughly minced