Easy Grilled Flank Steak with Chimichurri Sauce

Name: Easy Grilled Flank Steak with Chimichurri Sauce
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1/4 cup lime juice; 3 garlic cloves (minced); 1 small jalapeño (thinly sliced {optional}); 2 tablespoons Worcestershire sauce; 2 tablespoons apple cider vinegar; 3/4 teaspoon ground cumin; 1 teaspoon oregano {or Mexican oregano}; 1/4 teaspoon cayenne pepper {optional}; 1 teaspoon salt; 1/8 teaspoon black pepper; 1/2 cup fresh cilantro (loosely packed, finely chopped); 1/2 cup fresh Italian parsley (loosely packed, finely chopped); 2 garlic cloves (minced); 1/4 cup extra virgin olive oil; 2 tablespoons rice vinegar; 1/4 teaspoon crushed red pepper {more or less for spice}; 1 teaspoon oregano {or try Mexican oregano}; 1/2 of a lime juiced; Salt and pepper to taste

Easy Grilled Flank Steak with Chimichurri Sauce is the perfect way to celebrate Cinco de Mayo or the warmer weather arriving. Juicy, tender flank steak is marinated and grilled to perfection and topped with a flavorful chimichurri sauce.

Prep2 hr
Cook20 min
Total2 hr 20 min
Makes4 servings
Calories268

Ingredients

4 servings

For the marinade:

1/4 cup olive oil
1/4 cup lime juice
3 garlic cloves (minced)
1 small jalapeño (thinly sliced {optional})
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
3/4 teaspoon ground cumin
1 teaspoon oregano {or Mexican oregano}
1/4 teaspoon cayenne pepper {optional}
1 teaspoon salt
1/8 teaspoon black pepper

For the Chimichurri Sauce:

1/2 cup fresh cilantro (loosely packed, finely chopped)
1/2 cup fresh Italian parsley (loosely packed, finely chopped)
2 garlic cloves (minced)
1/4 cup extra virgin olive oil
2 tablespoons rice vinegar
1/4 teaspoon crushed red pepper {more or less for spice}
1 teaspoon oregano {or try Mexican oregano}
1/2 of a lime juiced
Salt and pepper to taste

Method

1
In a large zilch bag combine the marinade ingredients and mix well. Add the flank steak and close the ziplock. Use your hands to massage the marinade into the meat. Refrigerate for 2 hours or overnight.
2
When you are ready to grill remove the flank steak out of the refrigerator and let it rest on the counter. Add your bell peppers into a medium bowl and mix with 2 Tablespoons olive oil and a sprinkle of salt and pepper. Set aside.
3
In another medium mixing bowl combine the cilantro, parsley, garlic, olive oil, rice vinegar, crushed red pepper, oregano, lime juice and mix well. Taste and add salt and pepper to taste. Set aside.
4
Heat the grill to medium-high heat. Remove meat from marinade and discard the marinade. Place the bell peppers and the flank steak on the grill. Grill the steak to desired doneness, about 4 minutes per side for medium-rare or a temperature of 140 degrees F. Grill the bell peppers until they are just soft and slightly charred which shouldn't take much longer than your meat.
5
Remove the steak from the grill and place on a large cutting board. Let the steak stand for 4 to 5 minutes. Slice across the grain into thin strips and serve with the grilled peppers, the chimichurri sauce and your favorite fajita fixings.

Notes

Feel free to remove all the spice from the recipe {jalapeños, crushed red pepper and cayenne pepper} if you don't like heat. Store the leftovers in an airtight container for up to 4 days. To reheat you can heat in a skillet over low heat or air fryer it.