Description
This grilled flank steak with red chimichurri is smoky, juicy, and packed with bold flavor. A quick marinade keeps the steak tender while roasted red peppers, chipotle, and herbs create a vibrant sauce you will want on everything.
Ingredients
Scale
- 1/4 cup rice vinegar or red wine vinegar
- 1/2 cup olive oil
- 12 oz jarred roasted red peppers, drained
- 1 bunch fresh cilantro, coarsely chopped
- 6 garlic cloves, minced, divided
- 1 tablespoon pureed chipotle peppers in adobo sauce
- 1/2 teaspoon kosher or fine sea salt
- 1/4 teaspoon black pepper
- 2 teaspoons ground cumin
- 1 1/2 lbs flank steak
Instructions
- Add vinegar, olive oil, roasted red peppers, cilantro, 4 garlic cloves, chipotle, salt, and pepper to a food processor and pulse until blended but still chunky. Set aside.
- Whisk olive oil, vinegar, remaining garlic, cumin, salt, and pepper. Pour over steak in a dish, flip to coat, and marinate 30 minutes at room temperature.
- Preheat grill to medium high and oil grates. Grill steak 3 to 5 minutes per side for medium rare.
- Rest steak 5 to 10 minutes, then slice thinly against the grain.
- Serve steak topped with red chimichurri and extra cilantro on the side.
Notes
Let the steak rest before slicing to keep it juicy. Chimichurri can be made up to 2 days ahead and refrigerated. Adjust chipotle for more or less heat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 8g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 95mg