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Marinated Flank Steak with Chimichurri Sauce

I don't usually throw recipes up on the fly, but my hubby absolutely raved about this steak and I literally just used things I had on hand in my refrigerator.  (Luckily I have been trying so many recipes lately that I am just in the habit of writing down measurements as I go along now so that I know what I need to adjust.)  We actually grilled everything on the above plate, including the lemons, (YUM), and it was a truly heavenly meal.  Give this grilled steak with chimichurri recipe a try before the weather changes!

Flank/Skirt Steak Marinade
  • 3/4 cup extra virgin olive oil
  • 1/2 cup pineapple juice
  • 1/2 cup lime juice
  • 1/4 cup soy sauce
  • 1/4 cup red wine vinegar, (could use apple cider vinegar instead)
  • 1/4 cup Worcestershire sauce
  • 1 Tbsp minced garlic
  • 1 Tbsp Montreal steak seasoning
  • 2 pounds flank/skirt steak
  1. Place all ingredients except the meat in a large storage bag and squeeze the bag until well combined.  
  2. Place the meat in the bag and marinate for a minimum of two hours before grilling.  (I give it a squeeze and flip it every 30 minutes or so.) 
  3. Grill the meat to your liking, we do around 5-6 minutes on each side for medium cooked steak but it really depends on the steaks thickness.  Adjust to your preference. 
  4. Remove the meat from the grill and let it rest covered for about ten minutes, then slice against the grain and serve with the below chimichurri sauce.

Chimichurri Sauce
  • 1 Tbsp balsamic vinegar
  • 1 tsp red pepper flakes
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 6 Tbsp extra virgin olive oil
  • 3/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • Juice of 1/2 lemon
  1. In a small bowl, combine the balsamic vinegar, red pepper flakes, minced garlic, salt and pepper.  
  2. Whisk in the extra virgin olive oil.  
  3. Add in the parsley and cilantro.  
  4. Squeeze in the lemon juice and stir everything together!


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