Ingredients:

  • 1/4 cup (60 ml) olive oil, extra virgin
  • 1/4 cup (60 ml) soy sauce, low sodium
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 2 tablespoons (30 ml) red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon (5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) black pepper, freshly ground
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional, for heat)
  • 1.5-2 lbs (680-900g) flank steak
  • 1/2 cup (120 ml) olive oil, extra virgin
  • 1/4 cup (packed) (approximately 15g) fresh parsley, finely chopped
  • 2 tablespoons (packed) (approximately 10g) fresh oregano, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons (30 ml) red wine vinegar
  • 1 tablespoon (15 ml) lemon juice, freshly squeezed
  • 1/2 teaspoon (2.5 ml) red pepper flakes (optional, for heat)
  • 1/4 teaspoon (1.25 ml) kosher salt, or to taste
  • 1/4 teaspoon (1.25 ml) black pepper, freshly ground, or to taste

Instructions:

  1. Whisk together all marinade ingredients in a bowl.
  2. Place flank steak in a resealable bag or shallow dish. Pour marinade over the steak, ensuring it's well coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
  3. Combine all chimichurri ingredients in a bowl. Stir well and set aside. Allow to sit for at least 30 minutes for the flavours to meld.
  4. Preheat your grill to medium-high heat (about 450-500°F or 230-260°C). Make sure the grates are clean.
  5. Remove steak from marinade and pat dry with paper towels (this helps with searing). Discard the marinade. Place the steak on the preheated grill.
  6. Grill for 4-6 minutes per side for medium-rare (internal temperature of 130-135°F or 54-57°C), or longer for medium or well-done. Use a meat thermometer to check the internal temperature.
  7. Remove steak from the grill and let it rest for at least 10 minutes before slicing. Tent loosely with foil. This is crucial!
  8. Slice the steak thinly against the grain. Top with chimichurri sauce and serve immediately.