Chimichurri sauce is a staple in Argentine cuisine. It’s fantastic on steak but you can put it on almost anything. It works great with chicken, pork, and fish. You can put it on eggs, vegetables, or just dip chunks of bread in it.
Flank steak is a great cut of steak because you use every bit of it. There is hardly any fat on the outside of it that needs to be cut away and discarded like a New Your strip or a ribeye. And when you cut strips of it across the grain it is as tender as any steak you’ll have.
- 1 lb. of Flank Steak
- Kosher Salt
- Freshly Ground Pepper
- Canola Oil
- 2 cup of Packed Fresh Italian Flat Leaf Parsley
- 4 unit of Medium Garlic Cloves
- 1/4 cup of Packed Fresh Oregano Leaves (or 4 tsp dried Oregano)
- 1/4 cup of Red Wine Vinegar
- 1/2 tsp of Red Pepper Flakes
- 1/2 tsp of Kosher Salt
- 1/4 tsp of Freshly Ground Black Pepper
- 1 cup of Extra Virgin Olive Oil
CHIMICHURRI SAUCE: Combine parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper in a food processor. Pulse a few times until everything is roughly chopped. Then turn the food processor on and slowly add the olive oil. Put it in an air tight container and put it in the fridge for at least 2 hours to let the flavors combine.
If you don't have a food processor just finely chop the parsley, oregano, and garlic and combine with all the other ingredients.
FLANK STEAK: Sprinkle steak generously with Kosher salt and freshly ground black pepper. Coat with a little canola oil on each side (we're using canola oil here instead of olive oil because it can handle the high heat of the griddle better).
Turn your griddle to high heat. This would also work well to cook the steak on the Grill+Kabob with the included grill grates.
Cook the steak on each side for about 4-5 minutes. Take the steak off the griddle when you've reached the desired doneness and let it rest for 5 minutes. Then slice it against the grain and top it with the Chimichurri sauce.