Grilled Argentine Flank Steak with Chimichurri

Instructions

1. 1In a medium bowl, combine the 1/4 cup olive oil, 2 tablespoons red wine vinegar, 2 cloves of the 4 cloves garlic (minced), 1/2 cup fresh parsley (chopped), 2 tablespoons fresh oregano (chopped), 1/2 teaspoon red pepper flakes, 1 teaspoon salt, and 0.5 teaspoon black pepper. Whisk these ingredients together until well combined to create the chimichurri sauce.
2. 2Place the about 680 g flank steak in a resealable bag or a shallow dish. Pour half of the prepared chimichurri sauce over the flank steak, ensuring it is evenly coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes, or for up to 4 hours.
3. 3Preheat your grill to medium-high heat. This is typically around 204.4-232.2°C (200-230°C).
4. 4Remove the flank steak from the marinade. Discard the used marinade; do not reuse it. Pat the steak lightly with a paper towel if desired, though this is optional.
5. 5Place the marinated flank steak on the preheated grill. Grill for 4-5 minutes per side for medium-rare, or longer to reach your desired level of doneness. For medium-rare, the internal temperature should reach 54.44-57.22°C (54-57°C).
6. 6Transfer the grilled flank steak to a clean cutting board. Let it rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat, making it more tender and flavorful.
7. 7Slice the rested flank steak against the grain into desired thickness. Serve the sliced steak topped with the remaining half of the chimichurri sauce.

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