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Chimichurri Steak Asado

Servings

4

Prep Time

20 minutes

Cook Time

14 minutes

Juicy marinated flank steak grilled until beautifully charred, sliced thin and finished with a fresh, garlicky chimichurri.

Ingredients

  • 1 tbsp Butcher’s Block
  • Chimichurri Sauce
  • 1/2 cup parsley, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic, finely minced
  • 3 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp pepper
  • Marinated Flank Steak
  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 lb flank steak

Directions

  1. Chimichurri Sauce
  2. Note: Instead of chopping, you can combine all ingredients in the food processor.
  3. Mix all ingredients.
  4. Let rest at room temperature for at least 30 min.
  5. Marinated Flank Steak
  6. In a shallow dish, combine all ingredients except the steak.
  7. Place the flank steak in the marinade, turning to coat well on all sides. Cover and refrigerate 1-24 hours. Flip every so often.
  8. When the flank steak is ready to cook, heat a grill to very high heat, around 450°F. Shake the excess marinade from the steak, coat with Butcher’s Block, and place the steak directly on the grill.
  9. Cook for 4 min, rotate, and cook for another 3 min. Flip and repeat.
  10. Remove the flank steak from the grill and cover with foil. Let rest for 15 min.
  11. Using a serrated knife, slice the flank steaks in thin strips, across the grain.
  12. Serve warm, topped with chimichurri sauce.