Citrus Flank Steak with Chimichurri
Chimichurri is one of the easiest sauces to make, and it adds incredible flavor to so many dishes. You can enjoy it over flank steak as we share here, but don't hesitate to drizzle it over fish, chicken or even eggs!
PREP TIME
1 hour and 15 minutes
COOK TIME
15 minutes
INGREDIENTS
14
Serves: 4
Ingredients
- 1.5 lb1.5 lb1.5 lb Flank Steak - US Wellness Meats
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 1/3 cup1/3 cup1/3 cup Organic Everyday Extra Virgin Olive Oil - Kosterina
- 1/2 tsp1/2 tsp1/2 tsp Himalayan Pink Salt - Primal Palate
- 1/2 tsp1/2 tsp1/2 tsp Black Peppercorns, Ground Fresh
- 2 cloves2 cloves2 cloves Garlic, pressed
- 1/2 cup1/2 cup1/2 cup Organic Everyday Extra Virgin Olive Oil - Kosterina
- 2 Tbsp2 Tbsp2 Tbsp Red Wine Vinegar
- 1/2 tsp1/2 tsp1/2 tsp Organic Oregano - Primal Palate
- 1/4 tsp1/4 tsp1/4 tsp Organic Red Pepper Flakes - Primal Palate
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt
- 1/4 tsp1/4 tsp1/4 tsp Black Peppercorns, Ground Fresh
- 2 cups2 cups2 cups Parsley, Flat Leaf, finely chopped
Chimichurri
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pound the flank steak with a meat mallet on either side to tenderize the steak. Place the steak into a dish or gallon ziplock bag to marinate.
- In a small mixing bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the marinade over the steak, and place in the fridge for one hour before grilling.
- Press the garlic cloves using a garlic press into a medium size mixing bowl. You can also mince the garlic with a knife.
- Pour the olive oil and red wine vinegar over the garlic, and stir to combine evenly together.
- Add in the dried oregano, red pepper flakes, salt, and pepper.
- Finely chop the fresh parsley, and then add it into the chimichurri. Whisk to combine all the ingredients together.
- You can let the chimichurri sit out for 1-2 hours, but after that it should stay in a sealed container in the fridge.
- Remove the flank steak from the fridge and allow it to come to room temperature.
- Preheat your grill to 450-500 degrees.
- Grill the flank steak 3-4 minutes per side.
- Allow the steak to rest for 10 minutes, and then slice it thinly against the grain.
- Serve the steak with the chimichurri, and enjoy!
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Meat Nut Free Paleo Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 798 |
| Fat: | 63 g |
| Carbohydrates: | 17 g |
| Protein: | 44 g |
| Cholesterol: | 0 g |
| Sodium: | 458 mg |
| Fiber: | 8 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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