Grilled Flank Steak with Chimichurri
Flank or Skirt steak is marinated and grilled then served with chimichurri that is made from fresh herbs, garlic and lemon!
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
For the steak:
- Place all marinade ingredients except the meat in a large storage bag and squeeze the bag until well combined.
- Add the steak to the bag and marinate for a minimum of two hours before grilling. (Flip it every 30 minutes or so.)
- 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.
- 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.
For the chimichurri:
- In a small bowl, combine the balsamic vinegar, red pepper flakes, minced garlic, salt and pepper.
- Whisk in the extra virgin olive oil.
- Add in the parsley and cilantro.
- Squeeze in the lemon juice and stir everything together then cover and store in the refrigerator until needed.
- Serve the steak with chimichurri on the side so everyone can spoon how much they like over the top!
Notes
If you don't like cilantro, just replace it with more parsley!