A few weekends ago we had the most beautiful weather. We broke out the grill, made this recipe, and ate outside. Of course it snowed a few days after that. But luckily we are back to some wonderful spring temperatures and are planning on many more days of grilling over the next few months.
I have pretty much been craving this recipe since last summer. I know I could have made it on a grill pan, but for some reason it just seems best to me when we eat it outside in warm weather. Flank steak can be tough if not cooked properly, but this marinade really helps to both add flavor and tenderize the meat. Cooking the meat to the right temperature and cutting the slices thin also helps. The meat is delicious eaten on its own, but the pepita lime chimichurri sauce puts it over the top. You will likely have extra sauce, which can be frozen and used for another time.
- 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
- 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.
Source: Sauce adapted from Food Network and meat adapted from Simply Recipes.