Grilled Flank Steak with Chimichurri

Name: Grilled Flank Steak with Chimichurri
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: South American, Latin American
Ingredients: 1 teaspoons freshly ground black pepper; 1 teaspoon crushed red pepper; 1 teaspoon dried basil; 2 garlic cloves, minced; 1 Tbsp olive oil; 2 teaspoons dried oregano; 1 teaspoon paprika; 1 teaspoons salt; 680 grams flank or skirt steak, trimmed; 355 milliliters Chimichurri

Grilled Flank Steak with Chimichurri might be just the main course you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 200 calories, 25g of protein, and 11g of fat. This recipe serves 6. Head to the store and pick up skirt steak, chimichurri, salt, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is an affordable recipe for fans of South American food. It can be enjoyed any time, but it is especially good for The Fourth Of July. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Prepare grill.

Equipment you will use

Grill

Combine first 8 ingredients in a small bowl; rub steak with spice mixture. Marinate in refrigerator 30 minutes.

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Steak

Dry Seasoning Rub

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Bowl

Place steak on grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness.

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Cooking Spray

Steak

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Grill

Serve with Chimichurri.

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Chimichurri

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Grill

Bowl

Ingredients

Servings:

1teaspoons

freshly ground black pepper 1teaspoon

crushed red pepper 1teaspoon

dried basil 2

garlic cloves, minced 1Tbsp

olive oil 2teaspoons

dried oregano 1teaspoon

paprika 1teaspoons

salt 680grams

flank or skirt steak, trimmed 355milliliters

Chimichurri

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Rabble Merlot. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 20 dollars per bottle.