Brazilian Flank Steak With Zesty Chimichurri Sauce



Food processor or blender

A food processor is preferred. However, If one is unavailable you can use a blender. Just be careful not to over mix it

 grill, grill pan, or nonstick frying pan

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For the Chimichurri sauce:


1 cup extra virgin olive oil

¼ cup lemon juice or red wine vinegar

2 TBSP garlic

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½ cup fresh parsley

For the Chimichurri sauce pt2:

¼ cup fresh cilantro

1 TBSP dried oregano

1 TBSP red pepper flakes

Salt and pepper to taste 

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For the Steak Marinade:

1 ½ lbs flank steak

¼ cup extra virgin olive oil

1/3 cup fresh lime juice

½ cup orange juice

2 TBSP soy sauce

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For the Steak Marinade pt2:

1 TBSP minced garlic

2 tsp paprika

2 TBSP salt

3/4 tsp ground cumin

1 tsp dried oregano

2 TBSP brown sugar or honey

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Make the Steak Marinade

Whisk together marinade ingredients

Pour over flank steak in a shallow dish or in a re-sealable bag

Place in the refrigerator and allow to marinate for at least 30 minutes

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Step 1:

Make the Chimichurri Sauce

In your food processor, pulse the fresh garlic to a fine mince

Add the herbs and pulse to uniform consistency

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Step 2:

Make the Chimichurri Sauce pt2

Add in the salt, red pepper flakes, lemon juice/vinegar, and olive oil, and pulse to combine

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Step 2:

avoid the “blend” setting on the food processor, over-mixing will result in a paste-like consistency. You can also use a blender for these steps,  avoid over blending.


Cook Your Steak

Preheat your grill to medium-high heat

Cook your steak to your desired level of doneness

We recommend medium-rare for this dish, 130-135 degrees Fahrenheit

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Step 3:

Cut and Drizzle

Allow to rest for ten minutes, then slice in thin strips

Fan the strips on a serving platter and drizzle with chimichurri sauce.

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Step 4:

Desfrute! (Enjoy)

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Step 5:

P.S. Go ahead and send a selfie to all your friends!