Flank Steak with Chimichurri Sauce
Deliciously seasoned flank steak grilled to your desired temperature, then topped with a tasty chimichurri sauce. This Flank Steak with Chimichurri Sauce is quick to make but sure to impress!
Servings: 6 servings
- 1 1/2 to 2 pound flank steak
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh cilantro chopped
- 1/4 cup red onion diced finely
- 2 cloves garlic
- 1/4 teaspoon cumin
- pinch cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon red wine vinegar
- 3 tablespoon olive oil
Brush olive oil over both sides of steak.
Mix together salt, pepper, garlic powder, cumin, oregano, and chili powder. Coat both sides of steak with spice mix.
Turn grill on to 500 degrees. Once it reaches 500, turn down to 450 degrees. Place steak directly on grill. Grill until desired temperature is reached (medium-rare on our grill was about 4 minutes per side, time will vary depending on thickness of steak, monitor with thermometer).
Let rest at least 8-10 minutes before cutting.
Cook's Illustrated has a chart for temperatures for rare, medium-rare, medium, medium-well, and well.
Calories: 268kcal | Carbohydrates: 1g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 550mg | Potassium: 415mg | Vitamin A: 165IU | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 2.2mg