Chimichurri Flank Steaks


  • 2 whole flank steaks

The Sauce:

  • 1/2 bunch of fresh flat leaf parsley
  • ¼ bunch of fresh cilantro
  • 1/2 cup extra virgin olive oil
  • 5 cloves of garlic, peeled and minced
  • 1/4 red onion minced
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 1 tablespoon sea salt
  • 1 tablespoon red pepper flakes
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper


  1. Mince the parsley, cilantro, onion and garlic.
  2. In a bowl, combine all the sauce ingredients together and let sit for one hour to let the flavors combine. Set a half cup of the mixture aside to pour on the cooked steaks.
  3. In a large freezer bag, combine enough chimichurri with the steaks to coat well. Marinate the combo overnight in the fridge with a sheet pan placed underneath the bag.
  4. Take the steaks out of the fridge an hour before cooking. On a charcoal grill, cook the steaks for four minutes per side at a medium high temperature. This should give you a nice medium rare in the middle and a little char on the outside.
  5. After you let the steaks rest for about eight minutes, slice them thinly against the grain. Then pour the reserved chimichurri over the slices.
  6. Serve the steak with warm corn tortillas and sliced ripe avocados.
  7. This recipe makes a lot of tasty steak – enough for about six people.

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