For my birthday, earlier this year, we went to the Space Coast for a 10K race at NASA that I got to run with my son Jacob and then headed further along the coast to St. Augustine. I had made us dinner reservations for Asado Life, a brand new restaurant that was buzzing online. Known for making all of the meats in open wood fire instantly caught my attention. We had all ordered steak for dinner, all accompanied by chimichurri and we tore it up! They recently shared their chimichurri recipe with me, insert high pitch girly scream here, so you know I had to put it to work and make this flank with chimichurri and share it with you all. I live for a good steak but even moreso with a chimichurri on top that is as insanely delicious as this one. I hope you enjoy this as much as my family did!
Flank with Chimichurri
Ingredients
- 2 bunches flat leaf patsley, finely chopped
- 4 cloves garlic, minced
- 2 Tbsp red wine vinegar
- 2 limes, juiced
- 1 cup extra virgin olive oil
- 2 Tbsp red onion, minced
- 1 red chilli pepper, minced
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper
- salt to taste
- 3.5 lbs flank steak (2)
Prepare
- First, cut up all of the ingredients for the chimichurri and combine them ion a bowl.
- Next, oil your grill and bring the heat to high. Grill your steaks, 2 minutes per side flipping three times total. Remove the steaks from the grill and allow to rest for 10 minutes before cutting.
- Finally, cut the steak against the grain and serve by spooning chimichurri on top.
