Grilled Flank Steak with Chimichurri Sauce
Author: Crystal Cartier
Recipe type: Dinner, Entree, Sauce
Cuisine: Gluten-Free
- Flank steak
- 1 bunch/package mushrooms, chopped
- olive oil to sauté
- salt and pepper
- 1+ cup firmly packed fresh parsley, chopped
- ½+ cup fresh cilantro, chopped
- 3 garlic cloves (raw or roasted)
- ½+ cup extra virgin olive oil (to reach desired consistency)
- 2 Tablespoons lemon juice
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- Heat grill to a medium heat.
- Heat skillet with olive oil and sauté mushrooms for a few minutes, stirring occasionally and sprinkling with sea salt..
- Season steak with salt and pepper. Grill steak for 4-5 minutes each side for medium-rare (~1" thick cut).
- Blitz all ingredients in a food processor or blender until combined. Add more olive oil if needed to reach desired consistency and blitz again.
- Let steak sit for a few minutes, then slice against the grain and top with sauteed mushrooms and chimichurri to serve.
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2014/07/08/grilled-flank-steak-with-chimichurri-sauce/
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