Chimichurri sauce is a popular marinade among Argentine gauchos, who grill on an open barbeque in the pampas. Flank steak grows tender with the help of a marinade and cooks quickly. Serve some peach pie for desert and you family will be in heaven!
INGREDIENTS
1 ½ lb beef flank steak
6 cloves garlic, finely chopped
1 c grape seed oil
½ c white wine vinegar
½ c lemon juice
¼ c parsley
1 tsp crushed red pepper
DIRECTIONS
1. Cut diamond pattern 1/8 inch deep into both sides of the beef. Place beef in shallow glass or plastic dish. Shake remaining ingredients in tightly covered jar. Pour 1 c sauce over beef. Cover remaining sauce. Cover and refrigerate beef, turning occasionally, at least 4 hours.
2. Remove beef from sauce. Grill beef 4 or 5 inches from medium coals, turning and brushing with sauce once, until desired doneness, 6 to 8 minutes on each side for medium. Cut beef diagonally across the grain into thin slices. Serve with reserved sauce.
Use extra meat to make fajitas.
Tags: gluten free foods, Gluten-Free Cooking, Gluten-Free Recipe, Tina Turbin
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[...] have not even hinted on the beef base, which only opened my repertoire of sauces even more. I must mention that Cook’s Illustrated [...]
[...] Feliz Cinco De Mayo! Here is one of Danny’s favorite recipes delicious Flank Steak with chimichurri sauce! http://www.glutenfreehelp.info/recipes/main-dishes/flank-steak-with-chimichurri-sauce/ [...]
Wow! this makes my mouth water. I am going to have to try this