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Flank Steak w/ Chimichurri Recipe

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This recipe for Flank Steak w/ Chimichurri, by , is from Cox Family Holiday Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judy Van Namen

Category:
Category:

Ingredients:  
Ingredients:  
For the chimichurri:

1/2 cup packed fresh parsley leaves

1/2 cup packed fresh basil leaves

1/4 cup packed fresh cilantro leaves

1/4 cup extra-virgin olive oil

2 garlic cloves, finely minced

2 tsp white wine vinegar

1 Tbsp lime juice

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp salt

1/8 tsp freshly ground black pepper

For the steak:

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

Ground cayenne to taste (1/8 to 1/4 teaspoon)

1 1/4 pounds skirt steak

Directions:
Directions:
For the chimichurri: Combine the parsley, basil, cilantro, olive oil, garlic, vinegar, lime juice, coriander, cumin, salt, and pepper in a blender. Process, shaking the blender if needed, until smooth, 2 to 3 minutes.

For the steak: Combine the chili powder, salt, black pepper, and cayenne, and sprinkle the mixture evenly over both sides of the steak. Place the steak on the prepared rack and broil 3 to 4 minutes per side for medium rare. Transfer to a cutting board and allow the meat to rest 5 minutes. Cut across on the diagonal into 1/4-inch to 1/2-inch wide strips. Serve drizzled with the chimichurri sauce.

NOTE: I double the chimichurri recipe as it keeps in the fridge for a few days

Number Of Servings:
Number Of Servings:
4

 

 

 

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