HOW TO MAKE A FAST & EASY FLANK STEAK WITH CHIMICHURRI SAUCE | KITCHEN CAPTAIN | EPISODE 28

Season the flank steak with salt on all sides and let it rest for 30 minutes.

Prepare a small cutting board for seasoning the meat to avoid cross-contamination with veggies.

Make chimichurri sauce by adding 1 whole shallot and 3-4 cloves of garlic into a food processor.

Chop 1 red jalapeno in half, de-seed it, and add it to the food processor.

Add 1/2 cup of red wine vinegar to the food processor and pulse the mixture.

Roughly chop 1/2 cup of cilantro and 1/4 cup of parsley, then add them to the mixture.

Add 2 tablespoons of fresh oregano to the chimichurri mixture.

Mix in about 3/4 cup of good olive oil into the chimichurri and season with salt and pepper.

Preheat the grill and cook the flank steak for 5-6 minutes on each side, aiming for an internal temperature of 125-130°F.

Remove the steak from the grill at 127°F and let it rest for 10 minutes.

Slice the steak against the grain for tenderness.

Mix the chimichurri sauce again before serving it over the sliced steak.

Equipment Needed

Spice Level: