Ingredients:

  • 1.5 lbs (680g) flank steak, trimmed of excess fat
  • 1 tbsp olive oil (15 ml)
  • 1 tsp sea salt (5 ml)
  • 1/2 tsp black pepper (2.5 ml)
  • 1 cup fresh parsley, tightly packed (approx. 30g)
  • 1/2 cup fresh cilantro, tightly packed (approx. 15g)
  • 1/4 cup fresh oregano leaves (approx. 5g)
  • 2 cloves garlic, minced
  • 1/4 cup red wine vinegar (60 ml)
  • 1/4 cup extra virgin olive oil (60 ml)
  • 1 red chili, finely chopped (optional)
  • 1/2 tsp red pepper flakes (2.5 ml) (optional)
  • 1/2 tsp sea salt (2.5 ml)
  • 1/4 tsp black pepper (1.25 ml)
  • 2 tbsp water (30 ml)

Instructions:

  1. Combine all chimichurri ingredients in a food processor or blender and pulse until finely chopped. Alternatively, finely chop all ingredients by hand and mix in a bowl. Taste and adjust seasonings as needed. Set aside.
  2. Pat the flank steak dry with paper towels. Rub the steak with olive oil, salt, and pepper.
  3. Preheat grill to medium-high heat (about 450°F or 230°C). Place the steak on the grill and cook for 4-6 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F (54-57°C).
  4. Remove the steak from the grill and let it rest for at least 5 minutes before slicing.
  5. Slice the steak thinly against the grain. Top with a generous dollop of chimichurri sauce. Serve immediately.