Grilled Flank Steak with Chimichurri
Rubbed with our Bad to the Bone seasoning blend, grilled to a perfect medium-rare and topped with a few spoonfuls of vibrant chimichurri sauce, this will become your go-to summer grilling steak.
Ingredients
- 1 flank steak (1.5-2 lbs)
- 2 tbsp Bad to the Bone seasoning
- kosher salt and freshly ground black pepper
Chimichurri Sauce:
- ½ cup red wine vinegar
- 5 garlic cloves, grated on a microplane
- 1 jalapeno, finely minced
- 1 cup olive oil
- 2 limes, zested and juiced
- ½ cup cilantro, finely chopped
- ¾ cup parsley, finely chopped
- 1 tbsp oregano, finely chopped (optional)
Instructions
- Pat the steak dry and rub both sides with Bad to the Bone seasoning. Cover and refrigerate 2 hours.
- Remove steak from fridge, season with salt and pepper, and allow to come to room temperature for 30 minutes.
- Meanwhile, make the chimichurri. Combine all ingredients except the oil in a bowl. Whisk in the oil and season with salt and pepper to taste.
- Grill over high heat, 3-4 minutes per side for medium-rare. Allow to rest for 5-10 minutes before slicing thinly against the grain and serving with chimichurri.
Chef Tips!
Chimichurri is best made right before serving. The acidic nature of the sauce will turn the vibrant green herbs brown as it sits. To prep ahead, combine all ingredients except the chopped herbs, leaving those in a separate container ready to add à la minute.
