Basil Chimichurri Flank Steak
Basil Chimichurri Flank Steak - tender marinated flank steak grilled and drizzled with fresh basil chimichurri for an easy, outrageously good Argentinian inspired meal. #basilchimichurri #flanksteak #steak #chimichurri #grilledflanksteak #steakwithchimichurri #grillingrecipes #agoudalife
Servings: 4
Calories:
Ingredients
Steak/Marinade:
- 1 1/2 to 2 pound flank steak
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 3 cloves garlic peeled and chopped
- 1/2 teaspoon black pepper
Basil Chimichurri:
- 2 tablespoons red onion minced
- 1 1/2 cups fresh basil leaves packed
- 1/4 cup flat leaf parsley
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 cloves garlic grated
- pinch crushed red pepper flakes
- 1/2 teaspoon salt or to taste
Instructions
Marinating the Steak:
- Place the steak in a gallon size zip top bag. Whisk the marinade ingredients in a small bowl then pour over the steak. Refrigerate at least two hours up to overnight.
Making the Chimichurri:
- Mince the red onion then set it aside.
- Add the basil and parsley leaves (stems removed) and the rest of the chimichurri ingredients to a food processor or blender. Pulse until combined then stir in the minced red onion by hand.
Grilling:
- Preheat the grill to high heat – 450 to 500°.
- Remove the flank steak from the marinade gently shaking off any excess then discard the rest then bring the meat to room temp.
- Season the steak on both sides with salt (coarse salt used).
- Place the steak on the grill then close the lid. Grill undisturbed 4-5 minutes on the first side then turn (it should turn easily!) and continue grilling 3 minutes on the other side for medium rare meat.
- Remove the steak from the grill then allow it to rest 10-15 minutes. Thinly slice it against the grain and drizzle some of the chimichurri over the top. Serve the remaining chimichurri on the side.