Grilled Flank Steak with Red Chimichurri
Summer is not over yet! Soak up the last bit of summer while the weather is still warm with a classic grill out. This Grilled Flank Steak with Red Chimichurri is the perfect recipe to end off the summer season. This recipe serves 4 and is perfect for a final summer grill out!
To make this recipe you first start out by making the Red Chimichurri by combining the Marukan Genuine Brewed Rice Vinegar, oil, red peppers, cilantro, garlic, pureed chipotle, salt, and pepper in a food processor and pulse until smooth.
For the steak you start by combining the oil, Marukan Genuine Brewed Rice Vinegar, garlic, cumin, salt, and pepper and coat the steak. After coating the steak, you cover it with plastic wrap and let it sit at room temperature for 30 minutes. Then you grill the steaks for about 3-5 minutes on each side or until desired doneness. Once removed from the grill you let the steak sit for about 10 minutes and slice thinly across the grain and top with the Red Chimichurri.
Enjoy the last remaining days of summer and give this recipe a try!
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Red Chimichurri
Ingredients
- ¼ cup Marukan Genuine Brewed Rice Vinegar
- ½ cup olive oil
- 12 ounces jarred roasted red peppers , drained
- 1 bunch cilantro , coarsely chopped, plus some for garnish
- 4 cloves garlic , minced
- 1 tablespoon pureed chipotle in adobo
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon black pepper
Instructions
- Combine all ingredients in a food processor and process in pulses until combined but not completely smooth.
Nutrition
Grilled Steak
Ingredients
- ¼ cup Marukan Genuine Brewed Rice Vinegar
- ½ cup olive oil
- 2 cloves garlic , minced
- 2 teaspoons ground cumin
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
- 1½ pounds flank steak
Instructions
- Place steak in a baking dish. Combine olive oil, vinegar, garlic, cumin, salt, and pepper and pour over the steak, flipping the steak over a few times to coat. Cover with plastic wrap. Let sit at room temperature for 30 minutes, flipping the steak once or twice.
- Prepare the grill for medium-high heat.
- Oil the grill grates, remove the steak from the marinade, discarding the marinade, and grill over direct heat for 3–5 minutes per side, depending on thickness and desired doneness. For medium-rare, the internal temperature should be between 125–130°F.
- Remove from grill and let sit for 5–10 minutes. Slice thinly across the grain and top with some of the chimichurri sauce and garnish with chopped parsley. Serve the rest of the chimichurri on the side.
Nutrition
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