Grilled Steak with Chimichurri Sauce (Carne Asada)

Ingredients

• 1.5 lbs Flank steak
• 3 tablespoons Olive oil
• 4 cloves Garlic
• 2 tablespoons Lime juice
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Fresh parsley
• 0.25 cup Fresh cilantro
• 3 tablespoons Red wine vinegar
• 0.5 teaspoon Red pepper flakes
• 1 teaspoon Oregano

Instructions

1. 1In a bowl, combine 3 tablespoons olive oil, 2 cloves minced garlic, 2 tablespoons lime juice, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon salt, and 0.5 teaspoon black pepper. Add the 1.5 lbs flank steak to the bowl and turn to coat it in the marinade. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to 4 hours.
2. 2While the steak marinates, prepare the chimichurri sauce. In a food processor, combine 0.5 cup fresh parsley, 0.25 cup fresh cilantro, 2 cloves minced garlic, 3 tablespoons red wine vinegar, 0.5 teaspoon red pepper flakes, 1 teaspoon oregano, 0.5 teaspoon salt, and 3 tablespoons olive oil. Pulse the food processor until the ingredients are finely chopped but not pureed into a paste.
3. 3Preheat your grill to medium-high heat, which is approximately 400-450°F (200-230°C).
4. 4Remove the 1.5 lbs flank steak from the marinade and discard the marinade. Place the steak on the preheated grill. Grill for 4-5 minutes per side. For medium-rare, the internal temperature should be 130-135°F (54-57°C). Adjust time for your desired doneness.
5. 5Transfer the grilled steak to a clean cutting board. Let the steak rest for 5-10 minutes. This resting period allows the juices to redistribute, making the steak more tender and flavorful.
6. 6Slice the 1.5 lbs flank steak against the grain into thin strips. Serve the sliced steak topped with the prepared chimichurri sauce.

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