I’m just going to preface this recipe by saying that I know there are a lot of people out there that do not like cilantro. I am definitely NOT one of those people though, not even a little bit, which is part of the reason I am obsessed with this Chimichurri. If you prefer, you can definitely leave out the cilantro and double up on parsley. Or you can do like me, and add more cilantro and then proceed to put Chimichurri on ev.er.y.thing. I won’t judge.
When we were doing Whole 30 in January I’m pretty sure we had Flank Steak with Chimichurri every single Sunday. It’s just one of those things that never gets old! Plus the sauce freezes very well, so if you have some in the freezer, this is a super simple recipe! Just make a big batch and freeze any extra in ice cube trays. Once frozen move to airtight baggies until ready to use.
Flank Steak with Chimichurri Sauce
Adapted from Serious Eats
1/2 cup coconut aminos
1/2 cup lime juice from 6 to 8 limes
1/2 cup olive oil
2 ts cumin
2 ts freshly ground black pepper
1 Tb chili powder
3 medium cloves garlic, finely minced (about 1 tb)
2 pounds trimmed skirt steak (about 1 whole steak)
Combine coconut aminos, lime juice, olive oil, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Place steaks in a gallon-sized zipper-lock bag and add marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours for at least 3 hours and up to 10. Make Chimichurri while steak is marinading.
When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate. Grill for approximately 8 minutes on each side, or until it reaches the desired degree of doneness-115 to 120°F for medium-rare or 125 to 130°F for medium. Transfer to a large plate, tent with foil, and allow to rest for 10 minutes before slicing and serving. Be sure to cut against the grain in thin slices for maximum tenderness.
1 ½ cups flat leaf parsley
1 ½ cups cilantro*
8 cloves garlic, minced
3⁄4 cup extra virgin olive oil
1⁄4 cup red wine vinegar
1 lemon wedge (juice of)
1 Tb diced red onion
1 ts dried oregano
1 ts black pepper
1⁄2 ts salt
Pulse parsley and cilantro in a food processor to chop, then add in all remaining ingredients and blend to desired consistency. I like it smooth, but not completely pureed. Serve over flank steak. Freeze any leftovers in ice cube trays and let thaw at room temperature or in the fridge when ready to use.
*If you’re not a fan of cilantro, just double up on the parsley.