Grilled Flank Steak with Chimichurri
A brightly flavored combination of finely chopped herbs and aromatic seasonings, our Chimichurri Blend is a shortcut to creating authentic Argentinean-style chimichurri in minutes. Use to top flank steak in this quick, flavorful recipe.
Prep time: 10 min | Cook time: 11 min | Yields: 6 servings
2-3 lb flank steak
¾ cup Chimichurri Blend
6 Tbsp water
¾ cup olive oil
¼ cup red wine vinegar
2 medium ripe tomatoes
Mix Chimichurri Blend with water, olive oil and red wine vinegar in a large bowl. Save one third of the mixture and set aside.
Score the flank steak diagonally in two directions on both sides. Add it to the marinade bowl. Cover and place in refrigerator for at least one hour, no more than 4 hours.
Wash, seed, and dice the 2 tomatoes into small cubes. Add to the remaining chimichurri blend and mix well.
Heat a grill to medium high heat. Season the meat and place on grill, cooking for 5 minutes on each side until internal temperature reaches 130F.
Remove from grill, and let rest at least 5 minutes. Slice on a severe bias against the grain into very thin pieces. Serve with Chimichurri tomato mix.