This is quite possibly my favorite summer recipes and once you make it you’ll easily see how it becomes such a staple. It’s GRILLING SZN, so take advantage of it!
Ingredients
- - 1 1/2 -2lbs Flank steak
- For the Marinade:
- - 1/2 cup low sodium soy sauce
- - 3 garlic cloves, finely minced or run through a press
- - 1Tbsp Worcestershire sauce
- - 2 Tbsp Honey
- - 1/2 cup olive oil
- - S&P to taste
- - 2 Tbsp balsamic vinegar
- For the Chimmichurri:
- - 1/2 cup finely chopped parsley
- - 1/2 cup finely chopped cilantro
- - 2 garlic cloves, finely minced
- - 1 Tbsp red bell pepper, finely minced
- - 2 Tbsp Red Wine Vinegar
- - 1/2 cup olive oil
- - Pinch of red pepper flakes
Instructions
- In a large plastic storage bag, add all marinade ingredients and mix until honey has been dissolved. Add flank steak and let marinate in the refrigerator for at least an hour or up to 24.
- For the Chimmichurri, add all ingredients and add to a bowl or small mason jar. consistency should be that of a salald dressing. If you can't pour it from your container easily, add more oil a tablespoon at a time until desired consistency has been reached.
- After marinating, remove steak from the fridge and let come to room temperature.
- Grill on high heat 6 minutes per side. Remove from grill and cover with foil.
- Let steak rest 5 minutes, and then slice against the grain.
- Spoon Chimmichurri sauce over top.
Notes
- Store Chimmichurri in the fridge for up to a week
