Ingredients:

  • 1/4 cup (60 ml) olive oil, extra virgin
  • 1/4 cup (60 ml) red wine vinegar
  • 2 tablespoons (30 ml) soy sauce, low sodium
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) Dijon mustard
  • 1 teaspoon (5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) black pepper, freshly ground
  • 1 flank steak (approximately 1.5-2 lbs / 680-900g)
  • 1 cup (tightly packed) fresh parsley, finely chopped
  • 1/4 cup (tightly packed) fresh oregano, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup (60 ml) red wine vinegar
  • 1/2 cup (120 ml) olive oil, extra virgin
  • 1 red chili, finely chopped (seeds removed for less heat)
  • 1/2 teaspoon (2.5 ml) dried red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine all marinade ingredients in a large resealable bag or container. Add flank steak, ensuring it's fully coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight, turning occasionally.
  2. While the steak marinates, combine all chimichurri ingredients in a bowl. Stir well and set aside to allow the flavors to meld.
  3. Preheat grill to medium-high heat (approximately 400-450°F / 200-230°C). Clean the grill grates thoroughly.
  4. Remove steak from marinade and pat dry with paper towels (this promotes a good sear). Discard marinade. Place steak on the hot grill.
  5. Grill for 4-6 minutes per side for medium-rare (internal temperature of 130-135°F / 54-57°C). Use an instant-read thermometer to check the internal temperature.
  6. Remove steak from grill and place on a cutting board. Tent loosely with foil and let rest for at least 10 minutes. Crucial for retaining juices!
  7. Slice the steak thinly against the grain. Serve immediately, topped generously with chimichurri sauce.