Chimichurri Steak Recipe

Ingredients

• 1.5 pound flank steak (or use skirt steak - room temperature)
• Salt and pepper to taste
• 1 tablespoon canola oil (or vegetable oil, olive oil)
• 3 garlic cloves, minced
• 1/2 cup minced fresh flat-leaf parsley
• 1 tablespoon minced fresh oregano (dried is good, too)
• ½ shallot, minced (optional)
• 1/2 teaspoon red pepper flakes (or more to taste - or use 1 jalapeno or serrano, minced)
• 1/4 cup red wine vinegar
• 1/4 cup olive oil (or use canola oil or corn oil)
• 1/2 teaspoon salt
• Black pepper to taste

Steps

1. 1

   Heat your grill to medium high heat and lightly oil the grates.

2. 2

   Season the steak with salt and pepper to taste. Grill for 2 minutes per side for medium-rare (internal temperature 130 degrees F) or to your liking.

3. 3

   Remove from heat and rest for 5 minutes while you make your chimichurri.

4. 4

   Slice it against the grain.

5. 5

   Whisk together all of the ingredients in a bowl. Adjust for salt and other seasonings if you’d like.

6. 6

   Spoon the chimichurri over the sliced steak and serve.

7. 7

   Enjoy!