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Yields:
6 Servings
Difficulty: Easy
Prep Time: 6 Hr
Cook Time:
10 Mins
Total Time:
6 Hr 10 Mins
When I’m picking dishes for a dinner party, I like to pick ones that are super easy to prep ahead of time and take very little effort to finish up when it’s time to eat. That way I can actually, you know, spend time with the people I invited over to my house for dinner! This grilled flank steak with basil chimichurri sauce is incredibly easy to make but feels fancy, a win win in my book.
Ingredients
Adjust Servings
-
For the Marinade
- For the Chimichurri
Instructions
- Add the olive oil, juice from orange and lemon, soy sauce, Worcestershire sauce, minced garlic cloves, apple cider vinegar, and salt and pepper in a large, deep dish. Whisk together until combined. Add steak and flip so both sides are coated in marinade. Cover and put in fridge for at least 1 hour, up to 6 hours max.
- Add all ingredients for chimichurri into a blender or food processor and blend until smooth. Add to a bowl and cover, place in fridge until ready to serve.
- Preheat your grill or grill pan to high. Add steak and let the first side sear, without touching or moving around to get those good grill marks, for 3 - 5 minutes, depending on how thick your steak is. Flip to other side and sear for another 3 - 5 minutes. Once cooked to your preferred temperature, remove from grill and rest for 5 minutes before slicing. Serve with chimichurri sauce and enjoy!
