Flank Steak with Chimichurri Sauce
Jackie Cooks & Drinks
If you’re looking for a flavor popping dish, this is one for you!It’s tangy. It’s bright. It’s spicy and it couldn’t be easier to make.
Share on Facebook
- 2 lbs skirt steak
- 16 oz baby arugula
- marinade 1/2 cup of olive oil, 1/3 cup orange juice (fresh if you can), 1/4 cup of fresh lime juice (about 2 limes; number of limes will vary depending on size), 1/4 cup low sodium soy sauce or liquid aminos, 1.5 tablespoons red wine vinegar, 3 large garlic cloves, minced, 1 tsp kosher salt and cracked pepper
- chimichurri 1/2 cup of extra virgin olive oil, 1.5 cups finely chopped parsley, 4 garlic cloves, finely chopped, 2 serrano peppers, deseeded and finely chopped, 2 tbsp fresh oregano, 1 tsp kosher salt, fresh cracked pepper
For the steak, whisk the marinade ingredients in a bowl and pour either in a large plastic bag or dish that the steak will fit snugly in. Cover the steak with the marinade, and allow to marinate 2-4 hours.For the chimichurri, combine all the ingredients in a bowl and allow to them to marry one another for a few hours. Store in an airtight container in the fridge.Get your grill nice and hot (ours was about 600 degrees) and cook the flank steak in the middle of the grill for 4-5 minutes per side, the internal temp should read at least 130 degrees for medium rare. Take off the grill and allow to sit for 5 minutes before slicing.When ready to serve, cut against the grain. Grab a platter and scatter the arugula on the bottom of the plate. Place your sliced steak on top of the arugula. Layer the chimichurri sauce on top of the steak. Serve immediately with a nice rioja!