Grilled Marinated Flank Steak with Chimichurri Sauce

By vail28

Ingredients

• 1 1/2 cups dry sherry
• 1/2 cup sherry vinegar
• 1 cup thinly sliced red onion
• 2 tablespoons minced garlic
• 1/2 cup olive oil
• One 1 1/2- to 2-pound flank steak
• 2 teaspoons salt
• 1 teaspoon freshly cracked black pepper
• Chimichurri Sauce (recipe follows), for serving
• Chimichurri Sauce
• 1 cup extra-virgin olive oil
• 2/3 cup sherry vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh basil
• 3 tablespoons minced garlic
• 2 tablespoons minced shallots
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon crushed red pepper

Details

Servings 4
Adapted from ezrapoundcake.com

Preparation

Step 1

1. In a shallow nonreactive bowl that is large enough to hold the steak, combine the sherry, sherry vinegar, red onion, garlic and olive oil. Stir to blend well. Lay the steak over the marinade and turn so that it is coated on both sides. Wrap the bowl loosely in plastic wrap and refrigerate overnight, turning the steak occasionally.

2. Preheat the grill to high.

3. Remove the steak from the marinade (discard the marinade), and season it with the salt and pepper. Grill the steak for 4 to 5 minutes per side for medium-rare. Remove it from the grill and let it rest for 5 minutes. Then thinly slice the steak across the grain, and serve it with the Chimichurri Sauce.

For Sauce:

1. Combine the olive oil, vinegar, lemon juice, parsley, basil, garlic, shallots and oregano in a food processor, and pulse until well-blended (do not puree). Stir in the kosher salt, pepper and red pepper.

2. Transfer the sauce to a non-reactive bowl, cover it with plastic wrap and set it aside for 2 to 6 hours at room temperature. The sauce will keep in an airtight container for up to 3 days.