Grilled Flank Steak with Chimichurri Sauce

 

GrilledFlankSteakwithChimichurri_-550x825

 

INGREDIENTS

  • 1 1/2 pounds flank steak
  • 1 tsp garlic powder
  • 3/4 tsp ground cumin
  • 1/2 tsp dried oregano
  • fresh ground pepper
  • 1 1/4 tsp kosher salt

For the Chimichurri Sauce:

  • 2 packed tbsp parsley, finely chopped (no stems)
  • 2 packed tbsp chopped cilantro
  • 2 tbsp red onion, finely chopped
  • 1 clove garlic, minced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp water
  • 1/4 tsp kosher salt
  • 1/8 tsp fresh black pepper
  • 1/8 tsp crushed red pepper flakes, or more to taste

PREPARATION INSTRUCTIONS

  • Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.
  • In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt.
  • Season both sides of the steak with season spices.
  • For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together.
  • Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes.
  • Thinly slice steaks across grain. Transfer to platter and top with chimichurri sauce.

*www.skinnytaste.com

 

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