Total time · 60 min
Grilled Flank Steak with Garden Chimichurri
A Quebec-style grilled flank steak with garden chimichurri that highlights Beef flank steak and Parsley (fresh).
- Prep
- 48 min
- Cook
- 12 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~258 kcal per serving partial estimate
- Ingredient value
- ~$23.33 partial estimate; 6 of 9 ingredients estimated
Ingredients
- 800 g Beef flank steak
- 60 g Parsley (fresh)
- 2 tbsp Oregano (fresh, chopped)
- 3 cloves Garlic
- 1/2 cup Olive oil
- 3 tbsp Red wine vinegar
- 1 tsp Chili flakes
- to taste Salt
- to taste Pepper
Directions
- 10 min
Finely chop the parsley, oregano and garlic, then mix with the olive oil, vinegar, chili flakes, salt and pepper to make the chimichurri.
- 29 min
Coat the flank steak with half the chimichurri and let marinate.
- 12 min
Grill the flank over high heat on both sides, to the desired doneness; Check that the internal temperature reaches 160 °F (71 °C).
- 9 min
Let rest, slice against the grain and spoon over the remaining chimichurri.