This is one of my favorite recipes ever. It’s healthy, easy to prepare, and something that you won’t get sick of. Best of all, it’s steak!
Once you make the chimichurri, you can leave it in the fridge and use it whenever you grill more flank steak.
What you need:
- Flank Steak (2lbs will provide you with two to four meals)
- 1/3 cup of virgin olive oil
- 3/4 cup finely chopped fresh parsley
- 2 chopped Serrano peppers (If you’re a wuss, switch to one Jalapeño)
- 3 or 4 cloves of garlic, finely chopped
- 4 Tbsp red wine vinegar
- 2 Tbsp water
- 1 Tbsp crushed red pepper
- 1/2 tsp salt
- 1/2 tsp course ground black pepper
To make the flank steak:
(DO NOT grill the steak before chopping up parsley, garlic and peppers – it takes longer than you think!)
Preheat the grill to medium-high heat. Coat the steak with a light layer of olive oil. Lightly salt and pepper one side of the steak. Grill for 3-4 minutes on each side, depending on thickness, for a medium-rare to medium steak.
To make the Chimichurri:
Combine all ingredients other than the flank steak and parsley in a resealable container. Using a fork, slowly mix the parsley into the olive oil mix, ensuring that all ingredients are evenly mixed.
Now simply cover the steak with a portion of the chimichurri and enjoy!
I buy 1.5 to 2 pounds of flank steak on Sunday and make the above chimichurri mix. It takes a total of about 30 minutes and will provide you with several meals over the week. During the week, you only need to grill the steak and then you’ve got a great dinner in under ten minutes! I usually eat it with wilted spinach, mixed vegetables, or black beans.
Flank steak is one of the healthiest cuts of beef, so you can feel good about eating this often!
This was lunch today:
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