Grilled Flank Steak with Basil Chimichurri
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.
Servings: 6 yield(s)
Prep Time: 360 mins
Cook Time: 10 mins
Total Time: 370 mins
Ingredients
    For the Marinade
  • 2/3 cup Olive Oil
  • 1 Orange
  • 2 Lemons
  • 1/4 cup Soy Sauce
  • 1/4 cup Worcestershire
  • 1/4 cup Apple Cider Vinegar
  • 4 Garlic Cloves
  • 1 lb Skirt Steak
  • 1 tbsp Salt and Pepper
    • For the Chimichurri
  • 1 cup Fresh Basil
  • 1 cup Fresh Cilantro
  • 1/2 cup Fresh Parsley
  • 1/2 Yellow Onion
  • 3 Garlic Cloves
  • 1 Lemon
  • 2 tbsp Red Wine Vinegar
  • 1 tsp Salt and Pepper
  • 1/2 tsp Red Pepper Flakes
Instructions
  1. 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.
  2. 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.
  3. 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!