Tender Flank Steak with Chimichurri Sauce | Blackstone Griddle

Let the flank steak come to room temperature.

Pat the flank steak dry with paper towels to remove moisture.

Season the steak generously with kosher salt and fresh cracked black pepper on both sides.

Preheat the Blackstone griddle to high heat and add a little oil.

Cook the flank steak on the griddle for about 4-5 minutes to get a good sear, then flip it over.

In a bowl, combine 1 cup of red wine vinegar, 2 teaspoons of kosher salt, and one rough cut jalapeno (seeds and veins included).

Rough cut 2 shallots and add them to the mixture.

Smash and add one full head of garlic to the mixture.

Add 4 tablespoons of oregano to the mixture.

Rough cut flat leaf parsley and add it to the mixture.

Rough cut cilantro and add it to the mixture.

Top off the mixture with 1.5 cups of olive oil.

Use an immersion blender to blend the chimichurri sauce until combined.

Remove the flank steak from the griddle and let it rest for a few minutes before slicing.

Slice the flank steak against the grain.

Equipment Needed

Spice Level: