I loved every bite of tonight’s dinner, and I wasn’t alone. Nice enough outside to grill, and we had some beautiful flank steaks in the freezer. What we didn’t finish of that steak tonight, is going in a tortilla tomorrow. 😋 skinnytaste for the Grilled Flank Steak with Chimichurri and bonappetitmag for the Burnished Potato Nuggets. I made the green beans with shallots and pancetta. The recipe was posted around Easter, if you scroll. 👩🏻🍳. Grilled Flank Steak with Chimichurri Sauce
INGREDIENTS
* 1 1/2 pounds flank steak
* 1 tsp garlic powder
* 3/4 tsp ground cumin
* 1/2 tsp dried oregano
* fresh ground pepper
* 1 1/4 tsp kosher salt
For the Chimichurri Sauce:
* 2 packed tbsp parsley, finely chopped (no stems)
* 2 packed tbsp chopped cilantro
* 2 tbsp red onion, finely chopped
* 1 clove garlic, minced
* 2 tbsp extra virgin olive oil
* 2 tbsp apple cider vinegar
* 1 tbsp water
* 1/4 tsp kosher salt
* 1/8 tsp fresh black pepper
* 1/8 tsp crushed red pepper flakes
INSTRUCTIONS
* Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.
* In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.
* For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together.
* Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired.
* Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain.
* Transfer to platter and top with chimichurri sauce.
That looks amazing!