Chimichurri Flank Steaks
- 2 whole flank steaks
- 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
- Mince the parsley, cilantro, onion and garlic.
- 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.
- 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.
- 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.
- After you let the steaks rest for about eight minutes, slice them thinly against the grain. Then pour the reserved chimichurri over the slices.
- Serve the steak with warm corn tortillas and sliced ripe avocados.
- This recipe makes a lot of tasty steak – enough for about six people.