Flank Steak With Chimichurri

Flank Steak With Chimichurri

Juicy steak meets zesty, herbaceous magic. This is the kind of steak that makes people pause mid-bite and raise their eyebrows. Elevate you flank steak with a punchy chimichurri that’s all bright herbs, citrus zip, and smoky depth. It’s backyard BBQ energy with weeknight ease.

Serving tip: Slice it thin against the grain and let it steal the show — on a platter, in tacos, or layered over a crisp salad.

Category: Main Course | Cuisine: Mexican/Latin

Servings: 4 | Steps: 4

Ingredients

~2 pounds flank steak
⅓ + ¼ cup olive oil
2 tablespoons red wine vinegar
1 lime
1 packet Zestify Chimi Brasa seasoning Add To Cart

Instructions

1. Marinate steak in ⅓ cup oil, juice of one lime, and 1 tablespoon of seasoning for at least 20 minutes.
2. Mix remaining Chimi Brasa, red wine vinegar, and olive oil at least 20 minutes before using.
3. Grill steak for 5-8 minutes on each side over medium-high heat to desired doneness.
4. Let the steak sit for 5 minutes before slicing.
5. Top with chimichurri sauce or serve on the side.