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Grilled flank steak with chimichurri sauce recipe

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Ingredients

Adjust Servings:
1½ pounds flank Steak trimmed of excess fat
1 pinch plus 1 tsp Salt
1 pinch plus ¼ tsp ground Black Pepper
2 tsp Vegetable Oil
2 cups packed Parsley leaves
4 Garlic cloves, quartered
1 Scallion roughly chopped
¼ cup Apple Cider Vinegar
¼ cup Red Wine Vinegar
½ tsp ground Paprika
1 large pinch Red Chillies flakes
¼ cup Olive Oil
Grilled cherry Tomatoes for garnish, if desired

Grilled flank steak with chimichurri sauce recipe

  • Serves 4
  • Medium

Ingredients

Directions

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Steps

1
Done

Place a grill pan over high heat. Season the steak with a pinch of salt and pepper on both sides. Brush vegetable oil across the surface of the pan once it is heated.

2
Done

Place the steak in the pan and cook for 4 minutes. Turn it and cook for 4 minutes for medium-rare, 5 minutes for medium, and 6 minutes for medium-well. Place the steak on a cutting board, tent with foil, and let it rest for 5 minutes.

3
Done

Place the parsley in a food processor or blender and pulse several times. Scrape down the sides and add the garlic, scallion, and vinegars. Pulse a few times. Add in 1 teaspoon salt, 1⁄4 teaspoon pepper, and the rest of the spices and pulse until smooth. While the food processor runs, slowly add the olive oil to create an emulsion.

4
Done

Cut the steak diagonally against the grain into 1⁄2"-thick slices. Serve with the sauce and, if desired, garnish with grilled cherry tomatoes.

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