Balsamic Grilled Flank Steak with Chimichurri Sauce
by KJ & Company,
Balsamic Grilled Flank Steak with Chimichurri Sauce combines simple, garden-fresh flavors with juicy, tender steak. If you’ve never tried steak with chimichurri sauce, you’re in for a mind-blowing culinary experience. A sauce of bright, green herbs sits atop a charred steak, flavored with a sweet, tangy balsamic marinade.
For the steak
- 2 pounds Certified Piedmontese Grass Fed, Grass Finished Flank Steak
- 1/2 cup balsamic vinegar
- 1/2 cup low sodium soy sauce
- 1/4 cup light olive oil
- 1 tablespoon chopped garlic
- 1 tablespoon brown sugar
For the chimichurri sauce
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- 1 teaspoon dried oregano
- 3 teaspoons lime juice
- 2 teaspoons of chopped garlic
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/3 cup extra virgin olive oil
DIRECTIONS
For the steak
1) Combine the balsamic vinegar, soy sauce, olive oil, garlic, and brown sugar in a medium bowl. Place the steak in a large plastic container with sides or a 9×13 baking pan. Pour the marinade over the steak, cover, and let the steak marinate in the refrigerator for at least 30 minutes and up to 24 hours in advance.
2) Set the steak out to come to room temperature slightly before grilling, about 10-15 minutes. The perfect time to do this is when the grill is preheating!
3) Preheat the grill to high heat. Grill the steak for 5-8 minutes on each side depending on desired doneness. Remove the steak from the grill and allow to rest for 10 minutes before slicing against the grain and serving.
For the chimichurri sauce
1) Combine all of the chimichurri ingredients into a food processor. Blend until smooth. Or, finely chop the parsley and cilantro and add to a bowl. Add in all of the other chimichurri ingredients and stir to combine.
2) Serve the chimichurri sauce with the grilled steak. Enjoy!
NOTES
-The steak can be marinated for 30 minutes or up to 24 hours in advance. Allowing the steak to come to room temperature slightly will ensure an even grill time on both sides.
-The chimichurri sauce can be made up to 2 days in advance.
-Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.