Grilled Flank Steak with Chimichurri Sauce
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Try this Grilled Flank Steak with Chimichurri Sauce recipe, or contribute your own. "Spring" and "Grill" are two of the tags cooks chose for Grilled Flank Steak with Chimichurri Sauce.
Yield: 6 Ready in 45 minutes
Cuisine: MexicanMain Ingredient: Beef
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Notes Grilled Flank Steak with Chimichurri Sauce Preparation
Combine all ingredients for the Chimichuri Sauce.
Score each side of the steak about 1/8 to 1/4" deep and rub in the sauce, reserving some of the sauce to serve with the meal.
Place the meat and marinade in a ceramic or glass pan and marinate overnight in the refrigerator. Remove the meat and extra sauce from the refigerator and allow to sit at room temperature before grilling. Grill the meat over charcoal or under a broiler until medium-rare. Carve the steak immediately accross the grain into strips about 1/4" thick and serve with extra sauce.
If the meat is allowed to sit before carving, it will toughen.
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Grilled Flank Steak with Chimichurri Sauce Reviews
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You NEVER cut meat immediately. You let it rest so the juices can redistribute.
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Its all in all kind of boring. I don't think its worth coming back to when there are so many better marinades to be made!
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[I made edits to this recipe.]
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