Author: Janelle
Prep time: 15 mins
Cook time: 6 mins
Total time: 21 mins
- 2 pounds flank steak
- 1 bunch fresh parsley, leaves only
- 1 bunch fresh cilantro, leaves only
- 5 cloves garlic
- ½ red onion, roughly chopped
- 2 teaspoons hot paprika
- 2 tablespoons sherry vinegar
- ½ cup extra virgin olive oil
- 1 tablespoon corase salt
- 1 teaspoon freshly ground black pepper
- First, make the chimichurri marinade: In a food processor, combine parsley, cilantro, garlic, hot paprika, vinegar, ½ cup olive oil and salt and pepper and blend until smooth. The rich red color comes from the hot paprika.
- Reserve half of the marinade for drizzling on the steak after it is grilled. Take remaining marinade and add it to a sturdy plastic bag along with the steaks. Seal the bag carefully and make sure the steaks are coated well. Marinate for at least one hour or up until overnight.
- Preheat grill to medium-high. Grill steak over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let steak rest for 12 minutes, so all of the juices are sealed in.
- Drizzle chimichurri sauce over the steaks. Using a sharp knife, cut thin slices against the grain at a 45-degree angle - this is imperative to ensure tenderness. Serve steak on its own or in fajitas with your favorite toppings.
Recipe by the chic brûlée at https://thechicbrulee.com/2012/08/14/chimichurri-flank-steak/
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