Flank Steak with Chimichurri Sauce

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.

Tina Turbin

From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at Info (at) TinaTurbin (dot) com.

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My celiac story sparked a quest for gluten-free wellness and mindful living. Science and intentional habits unlocked a healthier me. I’m thrilled to share tips to help you thrive. Gluten-Free Help offers practical solutions and tasty recipes to optimize health through mindful choices. Read more About Tina Turbin.