Grilled Flank Steak with Chimichurri
Delicious flank steak topped with homemade chimichurri makes the steak pop with freshness and zing. It is also great on chicken or fish. The chimichurri sauce can be made a day ahead.
|1 1/2 pounds||flank steak|
|1 teaspoon||garlic powder|
|3/4 teaspoon||ground cumin|
|1/2 teaspoon||dried oregano|
|fresh ground pepper|
|1 1/4 teaspoons||kosher salt|
|2 tablespoons||packed parsley, finely chopped (no stems)|
|2 tablespoons||packed, chopped cilantro|
|2 teaspoons||red onions, finely chopped|
|1 clove||garlic, minced|
|2 tablespoons||extra virgin olive oil|
|2 tablespoons||apple cider vinegar|
|1/4 teaspoon||kosher salt|
|1/8 teaspoon||fresh black pepper|
|1/8 teaspoon||crushed red pepper flakes, or more to taste|
Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.
For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together. (Note: this tastes best when you chop the onions by hand rather than in a food processor, not sure why but trust me)
Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and top with chimichurri sauce.