Savor Flank Steak with zesty Chimichurri sauce Discover this unique blend of flavors thatll elevate your grilling game Perfect for any occasion

Scale

1.5 to 2 pounds flank steak

2 tablespoons olive oil

Salt and black pepper, to taste

1 teaspoon smoked paprika (optional)

1 cup fresh parsley, finely chopped

1/2 cup fresh cilantro, finely chopped

3 to 4 cloves garlic, minced

1/2 teaspoon red pepper flakes

1/2 cup extra virgin olive oil

3 tablespoons red wine vinegar

In a bowl, mix olive oil, salt, pepper, and smoked paprika. Rub this marinade all over the flank steak. Let it sit while you prepare the chimichurri.

In a separate bowl, combine the parsley, cilantro, garlic, red pepper flakes, olive oil, vinegar, salt, and pepper. Stir until blended.

Preheat your grill to medium-high heat or heat a cast-iron skillet with a drizzle of olive oil over medium-high heat.

Cook the flank steak for 4-5 minutes on each side for medium-rare, aiming for an internal temperature of 130°F (54°C).

Remove the steak from the heat and let it rest for at least 10 minutes to allow juices to redistribute.

Slice the steak against the grain into thin pieces and serve with a generous drizzle of chimichurri sauce.

This Flank Steak with Chimichurri Sauce is a vibrant and flavorful dish that captures the essence of summertime grilling, perfect for any occasion.

Keywords: flank steak, chimichurri, summer grilling, beef recipes