Marinated and Grilled Flank Steak with Chimichurri Sauce

Spring has officially sprung in Dallas and this warmer weather has me craving grilled everything. Honestly, once the temperature hits 70 degrees I find myself wanting all of our dinners to be cooked and eaten outside and this Marinated and Grilled Flank Steak with Chimichurri Sauce fits the bill perfectly!

Ingredients

For the Steak and Marinade:

• 2 lbs flank steak

• 2/3 cup avocado oil

• 1/2 cup fresh orange juice

• 1/3 cup fresh lime juice

• 1/4 cup soy sauce or Tamari

• 1/4 cup Worcestershire sauce

• 3 tablespoons apple cider or red wine vinegar

• 4 garlic cloves minced

• Salt and freshly ground black pepper to taste

For the Chimichurri Sauce:

• 1 cup fresh parsley

• 1 cup fresh cilantro

• 1/4-1/3 cup olive oil

• 1/2 medium onion diced

• 3 garlic cloves

• 3 tablespoons fresh lime juice

• 2 tablespoons red wine vinegar

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• Optional: 1/4 teaspoon red pepper flakes

Instructions

1. Marinate the Steak: In a large bowl, whisk together avocado oil, orange juice, lime juice, soy sauce, Worcestershire sauce, vinegar of choice, minced garlic, salt, and pepper. Place the flank steak in a large ziplock bag and pour the marinade over it. Seal the bag, removing as much air as possible, and massage the marinade into the meat. Refrigerate for 2-3 hours, or up to overnight for maximum flavor.

2. Prepare the Chimichurri Sauce: While the steak is marinating, combine all Chimichurri ingredients in a food processor or blender. Blend until everything is combined and let it sit at room temperature to allow the flavors to meld.

3. Grill the Steak:

   • Preheat your grill to high heat (about 450°F to 500°F).

   • Remove the steak from the marinade and pat dry with paper towels.

   • Place the steak on the hot grill and cook for about 4-5 minutes per side for medium-rare, or adjust according to your preferred doneness.

   • Transfer the steak to a cutting board and let it rest for 5-10 minutes.

4. Slice and Serve: Slice the steak against the grain into thin strips. Drizzle with chimichurri sauce and serve immediately.

Tips for Perfect Grilling

• Room Temperature Matters: Take your steak out of the refrigerator about 30 minutes before grilling to ensure even cooking.

• Hot Grill, Cool Cook: Preheat your grill thoroughly for those beautiful grill marks and optimal flavor.

• Let It Rest: Don't skip the resting period! This allows the juices to redistribute, resulting in a juicier steak.

Serving Suggestions

This versatile dish pairs wonderfully with a variety of sides. Try it with:

• Grilled vegetables (zucchini, bell peppers, and onions)

• Rice or Cauliflower rice for a low-carb option

• A fresh green salad with avocado

Marinated Flank Steak with Chimichurri Sauce.pdf

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