Grilled Flank Steak with Chimichurri Recipe - Laura Vitale - Laura in the Kitchen Episode 625

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a similar acidity with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

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

fresh oregano

🥗Healthier: dried oregano

💰Cheaper: oregano seasoning

Dried herbs are typically cheaper and easier to store.

Let the flank steak rest at room temperature for about 20 minutes before grilling.

In a small food processor, combine fresh parsley, fresh oregano, garlic, onion, red wine vinegar, black pepper, and salt.

Add 1 tablespoon of olive oil to the processor and pulse until the mixture is broken up.

Gradually add about 1/4 cup of extra virgin olive oil while pureeing until combined.

Taste the chimichurri and adjust seasoning if necessary, then refrigerate for about 20 minutes to cool and let flavors meld.

Mix together chili powder, brown sugar, paprika, granulated onion, and salt in a bowl to create a spice blend.

Drizzle olive oil on both sides of the flank steak and rub the spice mixture evenly on both sides.

Preheat a grill pan over high heat and drizzle a little olive oil on it.

Place the steak on the grill pan and cook for about 5-7 minutes on each side, depending on desired doneness.

Let the steak rest for about 5-10 minutes after cooking to retain juices.

Slice the steak against the grain into thin strips and arrange on a platter.

Drizzle chimichurri sauce over the sliced steak and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary