Ingredients
1 1/2 pounds organic grass fed flank steak
1 tsp garlic powder
fresh ground pepper
1 1/4 tsp sea salt
2 tbsp olive oil
For the Chimichurri Sauce:
1/2 cup minced parsley, stems discarded
1/3 cup minced cilantro, stems discarded
2 tbsp red onion, finely chopped*
4 cloves garlic, minced
1 lemon (juiced)
2 tbsp extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp water
1/2 tsp sea salt
1/8 tsp fresh black pepper
1/4 tsp crushed red pepper flakes, or more to taste
Steps
Pat dry the steaks to remove moisture. Season the steaks with salt, pepper and garlic powder and set aside.
Mix all chimichurri ingredients together. Using a food processor would be helpful when mincing herbs.
Place the grill on high heat and rub the oil on the steaks before preparing.
Depending on how cooked you want your steaks, flip after 3-4 minutes.
Make small cut into middle of steak to determine how well done you would like your steak
Transfer steak to cutting board and let it sit for 5-10 minutes.
Thinly slice across the grain and add chimichurri sauce right before serving.