GRILLED MARINATED FLANK STEAK WITH CHIMICHURRI SAUCE
This melt-in-your-mouth marinated steak is delicious, but with an easy, flavorful chimichurri sauce made from fresh herbs. It’s incredible!
YIELD: Steak serves 3 / sauce makes 1 cup
INGREDIENTS:
Steak Marinade
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon freshly ground black pepper
• Additional ingredients
• 2 pound flank steak
• Kosher salt
• Freshly ground pepper
Chimichurri Sauce
• 1 cup fresh Italian parsley
• 1/4 cup fresh cilantro
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 3 garlic cloves, peeled
• 3/4 teaspoon dried crushed red pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
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INGREDIENTS:
Steak Marinade
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon freshly ground black pepper
• Additional ingredients
• 2 pound flank steak
• Kosher salt
• Freshly ground pepper
Chimichurri Sauce
• 1 cup fresh Italian parsley
• 1/4 cup fresh cilantro
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 3 garlic cloves, peeled
• 3/4 teaspoon dried crushed red pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
DIRECTIONS:
1. Combine the marinade ingredients. Add steak and marinade to a large freezer bag, seal bag, and turn to coat the steak well. Chill and marinate for at least 1 hour and up to overnight.
2. Preheat the grill to high direct heat.*
3. Remove steak from marinade and sprinkle each side generously with coarse salt and freshly ground pepper (this will give you a savory crust). Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 2-4 minutes on each side.*
4. When the steak has cooked to one level below your preferred colour, remove from the grill and place on a cutting board. (example, if you like medium, remove when it is medium rare.) Cover with aluminum foil and let rest for 10 minutes. (The residual heat will continue to cook the steak while it rests. Resting is important to allow the juices in the steak to settle.)
5. Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
Chimichurri Sauce
1. Puree all ingredients in a food processor until everything is well blended. Transfer to a bowl and cover until ready to use. (I recommend making this at least an hour in advance of using to let the flavors marinade and intensify.)
2. Store chimichurri, covered and refrigerated, for up to two days. Before serving, let stand at room temperature.
3. Enjoy this sauce over chicken, fish, or beef. It’s also great tossed with roasted vegetables or salad greens.
1. Combine the marinade ingredients. Add steak and marinade to a large freezer bag, seal bag, and turn to coat the steak well. Chill and marinate for at least 1 hour and up to overnight.
2. Preheat the grill to high direct heat.*
3. Remove steak from marinade and sprinkle each side generously with coarse salt and freshly ground pepper (this will give you a savory crust). Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 2-4 minutes on each side.*
4. When the steak has cooked to one level below your preferred colour, remove from the grill and place on a cutting board. (example, if you like medium, remove when it is medium rare.) Cover with aluminum foil and let rest for 10 minutes. (The residual heat will continue to cook the steak while it rests. Resting is important to allow the juices in the steak to settle.)
5. Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
Chimichurri Sauce
1. Puree all ingredients in a food processor until everything is well blended. Transfer to a bowl and cover until ready to use. (I recommend making this at least an hour in advance of using to let the flavors marinade and intensify.)
2. Store chimichurri, covered and refrigerated, for up to two days. Before serving, let stand at room temperature.
3. Enjoy this sauce over chicken, fish, or beef. It’s also great tossed with roasted vegetables or salad greens.
Land Acknowledgment
The Country Day School wishes to recognize and acknowledge the land on which the school operates. Our nearest Indigenous Nations are now the Mississaugas of the Credit First Nation and the Chippewas of Georgina Island. The Dish with One Spoon Wampum covenant is often cited as an example of the shared responsibility for caring for these lands among the Huron-Wendat, Anishinaabe and Haudenosaunee peoples who would call these their traditional territories. CDS respects the relationship with these lands and recognizes that our connection to this land can be strengthened by our continued relationship with all First Nations, by acknowledging our shared responsibility to respect and care for the land and waters for future generations.
School Information
13415 Dufferin Street King, Ontario L7B 1K5
(905) 833-1220
communications@cds.on.ca
admissions@cds.on.ca
Founded in 1972, The Country Day School is a co-educational private school offering programs in JK-12 and located on 100 acres north of Toronto in King.
(905) 833-1220
communications@cds.on.ca
admissions@cds.on.ca
Founded in 1972, The Country Day School is a co-educational private school offering programs in JK-12 and located on 100 acres north of Toronto in King.
