Grilled Flank Steak w/ Chimichurri

  *As seen on Indy Style, June 9, 2015. Segment: Sunmer Themed Gatherings 

Serves 4
Prep time: 10 minutes
Cook Time: 20 min

For the Steak:

  • 2 lbs of flank, skirt, or flat iron steak
  • 1/2 tbsp salt
  • 1 tsp granulated garlic
  • 1/2 tbsp black pepper
  • 1 tsp cumin
  • 2 tsp chile powder
  • 2 tbsp olive oil (not extra virgin)

Mix all seasonings in a smal bowl. Preheat a charcoal or gas grill to approximately 400°F. Rub steak with olive oil, and then apply spice rub. Once grill is nice and hot, grill steak for 3-5 minutes on each side, until desired temperature. Tent with foil, and let rest for at least 15 minutes. 


For the Chimichurri

  • 1 cup fresh parsley (large handful)
  • 1/3 cup fresh cilantro (medium handful)
  • 2-3 stems of oregano leaves, stems removed
  • 3 tbsp red wine vinegar
  • 1/2 cup good extra virgin olive oil
  • Juice of one lime
  • 2-3 cloves of garlic
  • A Pinch of Salt
  • Black Pepper and Crushed Red Pepper to taste

In a food processor or blender, combine vinegar, lime juice, cilantro, parsley, oregano, garlic, salt and pepper. Pulse several times and then add the olive oil in a steady stream while the machine is running. This is even better made a couple of days ahead of time. Use it to marinate meats or as a basting or finishing sauce for chicken and fish. 

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