Ingredients:

  • 1.5 lbs (680g) flank steak
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) soy sauce
  • 2 tablespoons (30ml) red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) dried oregano
  • 1 teaspoon (5g) ground cumin
  • Salt and black pepper, to taste
  • 1 cup (30g) fresh parsley, finely chopped
  • 2 tablespoons (30ml) fresh oregano, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup (120ml) olive oil
  • 2 tablespoons (30ml) red wine vinegar
  • Salt and black pepper, to taste

Instructions:

  1. In a bowl, combine olive oil, soy sauce, red wine vinegar, minced garlic, oregano, cumin, salt, and pepper.
  2. Place the flank steak in a large resealable bag or shallow dish. Pour the marinade over the steak, ensuring its well coated. Seal and refrigerate for at least 1 hour.
  3. In another bowl, mix chopped parsley, oregano, minced garlic, red pepper flakes, olive oil, red wine vinegar, salt, and pepper. Stir to combine and set aside.
  4. Preheat the grill to high heat (about 450-500°F or 230-260°C).
  5. Remove the steak from the marinade and shake off excess. Grill for about 5-7 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F (54-57°C).
  6. Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing.
  7. Slice the steak against the grain and serve with chimichurri sauce drizzled over the top.