Grilled Chimichurri Flank Steak

By davidv

"We marinated this steak for maximum flavor and then grilled it to lock in those wonderful flavors. Serve with smashed potatoes or corn on the cob!" —David

Tip: Thinly slice the cooked flank steak widthwise (across the grain) to get tender, melt-in-your mouth pieces.

Ingredients

• 8 cups flat leaf parsley leaves
• 4 cups fresh cilantro leaves
• 1 cup fresh oregano leaves
• 6 garlic cloves
• 2 Tbsp Dijon mustard
• 1/3 cup sherry vinegar
• 1/2 tsp crushed red pepper
• 3 tsp kosher salt, divided
• 1-1/2 tsp ground black pepper, divided
• 1 cup extra virgin olive oil
• 1-1/2 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp onion powder
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp oregano
• 1/8 tsp allspice
• 1-1/2 —2 lb flank steak

Details

Adapted from qvc.co

Preparation

Step 1

To prepare the sauce, add the parsley, cilantro, oregano, garlic, Dijon mustard, sherry vinegar, crushed red pepper, 2 teaspoons of kosher salt, and 1 teaspoon of ground black pepper to the bowl of a food processor. Pulse a few times to chop. Add the olive oil and run the processor until the mixture is well-blended. Divide and reserve half the mixture for serving.

To prepare the marinade, whisk half of the Chimichurri sauce with the paprika, chili powder, onion powder, coriander, cumin, oregano, allspice, the remaining teaspoon of kosher salt, and 1/2 teaspoon of black pepper in a medium-size bowl. Place the flank steak in a shallow casserole dish and pour the mixture over the steak, covering all sides. Cover and marinate for 30 minutes–4 hours in the refrigerator.

To grill the steak, preheat grill over medium-high heat. Oil the grill grate and place the steaks on the grill. Discard the marinade. Grill the meat for 5 minutes per side, or to the desired doneness. Serve with the reserved sauce.