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Flank Steak with Easy Cilantro Chimichurri

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Chelsea, adapted from Epicurious, inspired by Nelson's Restaurant

Ingredients

  • 1 and 1/2 pounds flank steak
  • 1/4 + 1/3 cup olive oil, separated
  • 3 cloves minced garlic, separated
  • 2 tablespoons + 1/4 cup red wine vinegar, separated
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 and 1/2 cups flat leaf Italian parsley, separated
  • 1 and 1/2 cups cilantro
  • 1/4 teaspoon ground cayenne powder
  • Salt and pepper

Instructions

Marinade

  • Place the flank steak in a large resealable bag.
  • In a bowl, combine 1/4 cup olive oil, 1 and 1/2 cloves minced garlic, 2 tablespoons red wine vinegar, 1/4 cup honey, 1/4 cup soy sauce, 1/4 teaspoon pepper, and 1 tablespoon coarsely chopped Italian parsley.
  • Whisk together and pour over the flank steak.
  • Seal and place in the fridge for at least 1 hour and preferably 6-8+ hours. Flip the steak in the bag halfway through the marinating time.

Steak

  • Preheat one part of your grill to high heat and the other to lower heat. (The hot area of the grill is hot enough when you can hold your hand over it for only a second)
  • Stir together 1 teaspoon salt, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander seeds, and 1/4 teaspoon black pepper.
  • Remove the steak from the marinade, pat dry, and rub the herbs all over the steak.
  • Put the prepared steak on the hot area of the grill. Grill for 1-2 minutes on each side to get a nice sear.
  • Then move the steak to the lower heated side of the grill. Cover, and cook for a few more minutes or until the steak is at your desired temperature.
  • Remove steak and let rest on a cutting board (covered with foil) for 10 minutes.
  • Slice against the grain and serve with chimichurri.

Chimichurri

  • In a food processor, pulse the remaining 1 and 1/2 cloves minced garlic. Add remaining parsley. Add the cilantro, cayenne powder, remaining 1/4 cup vinegar, and remaining 1/3 cup olive oil. Add about 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Pulse until the herbs are finely chopped.
  • Taste and adjust to personal preference (more garlic, salt, pepper, cayenne, etc.)