Grilled Flank Steak with Red Chimichurri

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is more affordable and has a similar acidity.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is cheaper and can be used in a pinch.

fresh oregano

🥗Healthier: dried oregano

💰Cheaper: none

Dried oregano is more affordable and has a longer shelf life.

Start by tenderizing the flank steak with a meat mallet on both sides to break down the fibers.

Prepare a marinade with 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon Cattlemen's grill Lone Star brisket rub, and 1 tablespoon Worcestershire sauce.

Grate 1 clove of garlic into the marinade, mix well, and coat the flank steak with it.

Cover the marinated steak with plastic wrap and refrigerate while preparing the chimichurri.

Prepare a chimney starter with charcoal and a fire starter to roast the red bell pepper.

Chop a shallot and a couple of cloves of garlic, then soak them in 3 tablespoons of red wine vinegar.

Chop 1 cup of fresh parsley, including stems, and set aside.

Toast dried arbol chilies in a pan for about 1 minute until fragrant, being careful not to burn them.

Roast the red bell pepper over the chimney until the skin is blackened, then place it in a container to steam and loosen the skin.

Remove the skin from the bell pepper, deseed it, and mince the flesh.

Blend the toasted chilies with 1/2 cup extra virgin olive oil using an immersion blender to create a red pepper infused oil.

Combine the minced red bell pepper, soaked shallots, garlic, parsley, and the red pepper infused oil in a bowl.

Add 1 teaspoon smoked paprika and 1 teaspoon of the Lone Star brisket rub to the chimichurri mixture and mix well.

Take the flank steak out of the marinade, wiping off excess, and season it with the Lone Star brisket rub.

Grill the flank steak over hot coals with the lid open to control the cooking temperature, flipping it after a few minutes until it reaches desired doneness.

Remove the steak from the grill and let it rest before slicing it thinly against the grain.

Serve the sliced steak topped with the red chimichurri.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens