Marinated Flank Steak and Chimichurri Sauce
- 1 lb flank steak
Steak Marinade
- 1/3 cup balsamic
- 1/3 cup olive oil
- 1 tablespoon beef or chicken broth
- juice of half of a lime
- juice of half of an orange
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 garlic cloves
Chimichurri Sauce
- 3/4 cup parsley
- 1/2 cup cilantro
- 1 jalapeno some seeds removed
- 1 small shallot
- 1 tablespoon dijon
- 1/4 cup red wine vinegar
- 1 cup olive oil
- juice of half of a lemon
- Mix all the marinade ingredients in a bowl. Salt and pepper the steak. Add the steak to a ziplock bag or airtight container and power marinade over the meat, making sure to fully cover the meat. Store in fridge for 30 minutes up to 4 hours.
- Meanwhile, make the chimichurri sauce. Add all the ingredients, except the olive oil to the food processor, and pulse until it forms a paste like consistency. Steam in the olive oil until you get desired consistency, pourable but still chunky. You may not use all the olive oil.
- Next, time to cook he steak. In a cast iron skillet, heat a tablespoon olive oil. Cook the steak for 5 minutes on each side. Finish in 400 degree oven for 8-10 minutes, or until it reaches desired doneness. Allow the steak to rest for 10 minutes.
- Cut the steak into strips and top with sauce.
- Serve and enjoy
Recipe and Image created by Danilicious Dishes. To view the full post and find more awesome recipes go here.
