Ingredients
Scale
- 1 lb flank steak
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lemon or lime
- 1/2 cup chimichurri sauce
Chimichurri Sauce:
- 1 bunch parsley (about 1 1/2–2 cups)
- 1 cup olive oil
- 5 cloves garlic
- 1/4 cup red wine vinegar
- 1/2–1 teaspoon crushed red pepper flakes
- 1 tablespoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat your grill or grill pan. If indoors, turn on the exhaust fan.
- Season the flank steak with chili powder, salt, and pepper.
- Grill the steak for 6-8 minutes per side for medium-well doneness.
- Remove the steak from the grill and let it rest for a few minutes.
- Cut the lemon or lime in half and squeeze over the steak.
- Slice the flank steak against the grain and top with chimichurri sauce.
Chimichurri Sauce:
- Finely chop the parsley and garlic.
- Combine all ingredients in a bowl and mix well.
- Use immediately or store in the refrigerator or freezer.
Notes
- Marinate the flank steak in chimichurri for deeper flavor.
- Apply chimichurri sauce just before serving for freshness.
- Marinate flank steak for at least 30 minutes, up to 24 hours.
- Chimichurri helps tenderize and add flavor to the steak.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Low Lactose
Nutrition
- Serving Size: 4 oz
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg