Flank Steak with Pepita Lime Chimichurri Sauce

Serves: 4-6 servings

Ingredients

FOR THE STEAK:
⅓ cup olive oil
3 cloves garlic, minced
2 Tbsp red wine vinegar
⅓ cup soy sauce
¼ cup honey
¾ teaspoon freshly ground black pepper
2 lbs flank steak
Salt and freshly ground black pepper
FOR THE SAUCE:
1 cup lightly packed parsley
¾ cup lightly packed cilantro
¼ cup toasted pepitas
3 cloves garlic, roughly chopped
¼ teaspoon chili pepper flakes
¾ cup vegetable or olive oil
3 tablespoons red wine vinegar
1 small lime, juiced

Instructions

Combine all the marinade ingredients in a small bowl and whisk together. Pour into a large freezer bag. Score the surface of the meat with ¼ inch deep cuts, about an inch apart, across the grain of the steak. Add steak to the bag with the marinade and seal tightly. Place in a bowl and let marinade refrigerate for at least 2 hours and up to overnight.
Coat grill rack or grill pan with a little olive oil. Heat to a high heat for the grill or over medium-high heat for the grill pan.
Remove the steak from the marinade. Sprinkle with salt and pepper. Place on the hot grill and grill for about 4-6 minutes on each side, or until desired doneness (I recommend medium doneness at most). Remove from grill and place on a cutting board. Cover with foil and let rest for 10-15 minutes.
Make the sauce: combine all ingredients into the bowl of a food processor and pulse until well blended.
Once the steak has rested, cut the meat into very thin slices against the grain. Serve with the pepita lime chimichurri sauce.

Notes

For the freezer: uncooked meat can be frozen in the marinade in a sealed large ziplock bag. Defrost in the refrigerator and proceed to cook using the recipe instructions. The chimichurri sauce can also be frozen and defrosted before using.

Source: Sauce adapted from Food Network and meat adapted from Simply Recipes.

Recipe by Wright Family Table at https://www.wrightfamilytable.com/flank-steak-pepita-lime-chimichurri-sauce/