Flank steak with chimichurri

Flank Steak with Chimichurri

September 16, 2013

Flank Steak with Chimichurri


      ½ cup parsley
        3 Tbs cilantro
          2 Tbs oregano
            2 Tbs garlic
              2 tsp capers
                2 Tbs lime juice
                  2 Tbs red wine vinegar
                    3 Tbs extra virgin olive oil
                      Sea salt, freshly cracked pepper, and crushed red pepper to taste


                    Process in a food processor or finely chop, herbs, garlic and capers. Blend in lime, vinegar, olive oil and spices. Set aside ½-2/3 of your chimichurri to top your finished steak. Use remaining to marinate flank steak for at least 4 hours before cooking. Serve in slices, topped with reserved sauce at room temperature. Delish!

  1. Lisa

    August 29, 2015

    I was looking for a recipe like this... Thanks for sharing!

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Photo of Ingredients