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Flank Steak with Chimichurri Sauce

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 45 min
  • $$$
Gatheredtable
adapted from my friend Sloan

Ingredients

  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cumin
  • 1 clove of garlic
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground coriander
  • 1 1/2 cups fresh cilantro
  • 1 1/2 cups fresh parsley
  • 1/4 cup white vinegar
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon cayenne
  • 1 1/2 pounds flank steak, trimmed

Directions

Prep: 1. Finely chop parsley and cilantro. 2. Make marinade: mix together salt, cumin, coriander, pepper, garlic, cilantro, parsley, vinegar, olive oil, and cayenne. 3. Marinate steak while grill heats (or up to a few hours) in half of the sauce (save remaining half of the marinade to serve on the side). 4. Preheat grill. Make: 1. Place the steaks on the grill and cook until golden brown and slightly charred (the blood will start to rise to the top), 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). 2. Serve with remaining sauce on side.

Notes

"My family are big steak lovers -- and now they always want it with this sauce." - Mary

Goes great with these recipes

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Mixed Salad with Avocado
Roasted Potatoes
Simple Green Salad

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