Grilled Flank Steak with Garlic Scape Chimichurri

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck steak

Sirloin is leaner and often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity.

Start by making the marinade for the flank steak.

Juice 1 orange into a bowl.

Juice 1 lime into the bowl with the orange juice.

Press a few cloves of garlic using a garlic press and add to the bowl.

Add a little bit of oil to the marinade.

Add chili powder to the marinade.

Add more cumin to the marinade for warmth.

Add smoked paprika to the marinade for smokiness.

Add salt to the marinade.

Whisk the marinade together until well combined.

Pour the marinade over the flank steak in a shallow pan.

Cover the flank steak and place it in the fridge.

Turn the flank steak every 30 minutes to ensure it is coated on all sides.

Marinate the flank steak for at least 2 hours, up to 4 hours.

Prepare sweet potato fries by coating them with avocado oil and the same spices used for the steak.

Grill the sweet potato fries alongside the flank steak.

Remove the flank steak from the fridge when ready to grill.

Preheat the grill to high heat.

Place the flank steak on the hot grill to sear.

Grill the flank steak until it has a nice sear on both sides, cooking to desired doneness (medium recommended).

Let the flank steak rest for 10 to 15 minutes before slicing to retain juices.

Chop garlic scapes for the chimichurri sauce.

Use a food processor to blend the garlic scapes with other ingredients for the chimichurri.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens