Chimichurri Flank Steak - Beef Recipes - LGCM

Ingredients

• Argentine Chimichurri Burger
• Chimichurri BBQ Short Ribs
• Chimichurri Pork Tenderloin
• Smoked Chimichurri Tri Tip Steak
• 1 Leahy’s Angus Beef Flank Steak
• LGCM Ultimate Steak & Roast Rub (or your favorite steak seasoning)
• 1 bunch Flat Leaf Parsley (chopped)
• 1 bunch Cilantro (chopped)
• 1/2 Red Onion (finely chopped)
• 2 clove Garlic (minced)
• 1 cup Olive Oil
• 1/4 cup Red Wine Vinegar
• 2 Tbsp Lemon Juice
• 1 Tbsp Dried Oregano
• 1 tsp Kosher Salt
• 1/4 tsp Red Pepper Flakes
• Heat a grill to medium high heat (400°F) and place the flank steak directly over the heat. Cook for 5-6 minutes per side, flipping only once, until the meat reaches 135°F.
• Remove the steak from the grill, let rest for five minutes and then slice into thin strips, cutting against the grain of the steak. Serve with chimichurri sauce spooned over the top. Enjoy!