Flank Steak with Lemony Chimichurri
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Flank Steak with Lemony Chimichurri
Category
Meat and Poultry
Ingredients
- 2 tablespoons Fustini's 18 Year balsamic vinegar (or Espresso Bean balsamic)
- 2 large garlic cloves, chopped
- 1.5-pound flank steak
- salt and pepper to taste
- 1 teaspoon Fustini's Garlic olive oil, for the pan
- 1 cup (packed) fresh parsley, flat or curly
- 1/2 cup Fustini's Medium SELECT olive oil
- 1-2 lemons, squeezed
- 1/2 cup (packed) fresh cilantro
- 2 garlic cloves, peeled
- 1/2 teaspoon dried crushed red pepper (optional)
- 1/2 teaspoon sea salt
- 1/4 -1/2 cup water
(Keto-friendly)
Lemony Chimichurri
Directions
- Drizzle balsamic over the steak, season with salt, pepper and garlic. Massage into the steak and let rest for 5 minutes or longer if you prefer. Heat a grill pan. Grill over moderately high heat, turning once until medium, about 8 minutes per side. Transfer the steak to a board and let rest for 10 minutes. Slice the steak against the grain and transfer to a plate to serve with chimichurri sauce.
- Measure all ingredients into a food processor or strong blender. Blend until the sauce is all the same consistency, a little more chunky than a pesto. Feel free to add water in small amounts to help blend. NOTE: if the flavor is too strong, consider adding fresh spinach to soften the flavor.