Ingredients
Scale
- 1 lb flank steak
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lemon or lime
- 1/2 cup chimichurri sauce
- 1 bunch parsley (about 1 1/2–2 cups)
- 1 cup olive oil
- 5 cloves garlic
- 1/4 cup red wine vinegar
- 1/2–1 teaspoon crushed red pepper flakes
- 1 tablespoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat your grill or grill pan.
- Season the flank steak with chili powder, salt, and pepper.
- Grill the steak for 6-8 minutes per side for medium-well.
- Let the steak rest for a few minutes after grilling.
- Squeeze lemon or lime juice over the steak before slicing.
- Slice the steak against the grain and top with chimichurri sauce.
- For the chimichurri sauce, finely chop parsley and garlic.
- Combine all sauce ingredients in a bowl and mix well.
- Use immediately or store in the refrigerator or freezer.
Notes
- Letting the steak rest ensures it stays juicy.
- Chimichurri sauce can be made ahead and stored.
- Adjust red pepper flakes to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Latin American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg