Grilled Marinated Flank Steak with Chimichurri
Grilled marinated flank steak seasoned with red wine vinegar, dijon mustard, garlic, smoked paprika with a zesty chimichurri sauce.
Ingredients
Flank Steak
- 1.75 lb Flank Steak
- ⅓ cup Olive Oil
- ⅓ cup Red Wine Vinegar
- 2 tablespoon Dijon Mustard
- 2 tablespoon Minced Garlic
- 2 tablespoon Smoked Paprika
- 1 teaspoon Salt
- 1 teaspoon Pepper
Chimichurri
- 1 Shallot finely chopped
- ½ cup Olive Oil
- 2 tablespoon Red Wine Vinegar
- 3 Garlic Cloves chopped
- ¼ cup Freshly Chopped Parsley Leaves
- 2 tablespoon Freshly Chopped Oregano
- 2 teaspoon Roasted Red Pepper Flakes
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
Flank Steak
- Cut large flank steak down into 2-4 (depending on the width) equal individual steaks about 4” wide.
- Make the marinade by mixing all wet and dry ingredients in a Ziploc bag or large bowl. Place flank steak in bag or bowl and coat with marinade. Allow it to marinate for at least 30 minutes.
- Bring grill to high heat. Once preheated, you can place grill mats on the grill as I have done or place them directly on the grill. Mats prevent sticking and allow more even cooking. Plus, I love that they then brown in the marinade instead of having it all drip away!For grill mats:Cook for 2 minutes on each side to get an internal temperature of 130-135°F for medium-rare. Directly on the grill:Cook for 5 minutes and then flip and cook for 3-4 more minutes.
- Allow to rest for 10 minutes in foil. Slice thin against the grain.
Chimichurri
- Make the chimichurri sauce by blending all dry spices, onion, and minced garlic in a food processor or mortar and pestle. If using a food processor, transfer to a bowl. Stir in olive oil and red wine vinegar. Let stand for 20 minutes.
- Spoon over steak and serve immediately. Store leftovers in the refrigerator.
Nutrition
Calories: 550kcalCarbohydrates: 6gProtein: 38gFat: 41gSaturated Fat: 9gPolyunsaturated Fat: 30gCholesterol: 105mgSodium: 991mgFiber: 2gSugar: 1g