Grill Night
Grilled Flank Steak with Chimichurri
Ready in 30 minutes, 20 of them hands-on. Just 5 ingredients, plus salt, pepper, and a little oil or butter.
30minutes
20hands-on
4servings
5ingredients
- Nut-free
- Gluten-free
- Dairy-free
- Egg-free
- Shellfish-free
Ingredients
plus from your pantry: olive oil, salt, black pepper
Nutrition per serving (estimated)
Let's cook
Boil the potatoes in salted water 12 to 15 minutes until tender, then drain.
For the chimichurri, stir the parsley, garlic, vinegar, 1/2 cup oil and 1/2 tsp salt.
Season the steak and grill over high heat 5 to 6 minutes per side to 145°F (USDA medium-rare guideline). Rest 5 minutes and slice thinly against the grain.
Spoon chimichurri over the steak and potatoes. No grill? Use a grill pan or broil, same times.
