My hubby absolutely raved about this Grilled Marinated Flank Steak with Chimichurri Sauce so I knew I needed to share it before the weather changes!  This recipe came about literally from using things I had on hand in my refrigerator, don’t you love those kinds of recipes?  We actually grilled everything pictured on the above plate, including the lemons, (YUM), and it was a truly heavenly meal.  

The star of this dish for me is the chimichurri sauce.  I love sauces that are made with fresh herbs and the squeeze of lemon juice gives it just the right zing to make it the perfect sauce for not just the meat, but the potatoes and veggies too!  Honestly, it’s even good to just dip with crusty bread.  When making this dinner, I usually put the marinade together and throw in the meat to soak up all the goodness then make the chimichurri so it’s all ready for when we want to grill.  Give this recipe a try, I think you will find it’s a new grilling fav!

As a note, you can use flank or skirt steak for this recipe.  Also, if you don’t like cilantro, replace it with more parsley!

Ingredients:

Steak Marinade:

• 3/4 cup extra virgin olive oil
• 1/2 cup pineapple juice
• 1/2 cup lime juice
• 1/4 cup soy sauce
• 1/4 cup red wine vinegar, (could use apple cider vinegar instead)
• 1/4 cup Worcestershire sauce
• 1 Tbsp minced garlic
• 1 Tbsp Montreal steak seasoning
• 2 pounds flank or skirt steak

Chimichurri Sauce:

• 1 Tbsp balsamic vinegar
• 1 tsp red pepper flakes
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/2 tsp black pepper
• 6 Tbsp extra virgin olive oil
• 3/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• Juice of 1/2 lemon

Instructions:

1. For the steak:  Place all marinade ingredients except the meat in a large storage bag and squeeze the bag until well combined.  
2. Add the steak to the bag and marinate for a minimum of two hours before grilling.  (Flip it every 30 minutes or so.) 
3. When ready to grill – remove the meat from the marinade and discard any remaining marinade.  Grill the meat to your liking.  We do around 5-6 minutes on each side for medium cooked steak but it really depends on the steaks thickness and how well done you like your steak.  Adjust to your preference. 
4. Remove the meat from the grill and let it rest covered with a piece of foil for about ten minutes then slice against the grain.
5. For the chimichurri:  In a small bowl, combine the balsamic vinegar, red pepper flakes, minced garlic, salt and pepper.  
6. Whisk in the extra virgin olive oil.  
7. Add in the parsley and cilantro.  
8. Squeeze in the lemon juice and stir everything together then cover and store in the refrigerator until needed.
9. Serve the steak with chimichurri on the side so everyone can spoon how much they like over the top!