Garlic and Herb Marinated Flank Steak with Chimichurri Sauce

Hope you guys are having a great Father’s Day weekend! Tonight we had our main celebration with just the 5 of us… grilling for Daddy! The 5 of us could barely make a dent in this beautiful flank steak that I marinated and served with roasted potatoes and green beans. I made a side of chimichurri sauce and heated up a loaf of french bread. Lots of leftovers for another day! So great! Tomorrow night, my parents and brother are coming over to celebrate the big day with Pork Ragu…

I hope you all are having a great weekend celebrating the great Dad’s in your life!

Garlic and Herb Marinated Flank Steak with Chimichurri Sauce

Marinate your flank steak for at least an hour and up to 1 day.
I used; 3 cloves of garlic (chopped), 1/2 cup Worcestershire Sauce (I am obsessed with this stuff!), salt, pepper, and any fresh herb you can get your hands on…I used a bit of marjoram (totally underused herb, IMO), oregano, thyme, and sage, all chopped, and a good bit of olive oil, about 5 tablespoons.

Get your marinated steak out of the fridge to let to come to room temperature, about 30 minutes. Have your grill or grill pan (I used cast iron) to HOT!!!! Add your meat, Cook on first side for about 6-8 minutes. Cook on second side for about 3-4 minutes. Once you take it off the grill let it rest at least 10 minutes. Do not cut into it. Resist the urge to cut!!! Once you do cut, cut against the grain. If you don’t do this, it will be tough. If you cut into it and it is too rare, no worries! Throw it back on the grill for a couple of minutes. Better to undercook than over cook.


Chimichurri Sauce- from

1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt


Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)




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