Name: Grilled Flank Steak with Red Pepper Chimichurri
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 ½ pounds flank steak; 4 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 2 red bell peppers; 1 cup fresh parsley leaves; ½ cup fresh cilantro leaves; 2 tablespoons red wine vinegar; 1 teaspoon crushed red pepper flakes; ¼ cup extra virgin olive oil

This recipe combines perfectly grilled flank steak with a tangy and vibrant red pepper chimichurri sauce. The steak is marinated in a simple blend of garlic, olive oil, and spices, then grilled to juicy perfection. The chimichurri sauce is made from roasted red peppers, fresh herbs, and a hint of spice. It adds a burst of flavor and color to the steak, making it a standout dish for any cookout or summer gathering. Serve this delicious steak with some grilled vegetables and a side of warm bread for a complete meal that will impress your guests.

Ingredients

1 ½ pounds flank steak
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
2 red bell peppers
1 cup fresh parsley leaves
½ cup fresh cilantro leaves
2 tablespoons red wine vinegar
1 teaspoon crushed red pepper flakes
¼ cup extra virgin olive oil

Directions

Preheat the grill to medium-high heat.
In a small bowl, combine the minced garlic, olive oil, salt, and black pepper. Rub the mixture all over the flank steak and let it marinate for at least 15 minutes.
While the steak is marinating, prepare the red pepper chimichurri sauce. Place the red bell peppers directly on the grill grates and cook until the skin is charred and blistered, about 10 minutes. Remove the peppers from the grill and transfer to a bowl. Cover the bowl with plastic wrap and let them steam for 5 minutes.
After 5 minutes, peel the skin off the roasted red peppers and remove the seeds and stems. Place the roasted red peppers, parsley leaves, cilantro leaves, red wine vinegar, crushed red pepper flakes, and extra virgin olive oil in a blender or food processor. Blend until smooth.
Grill the marinated flank steak for about 4-6 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for a few minutes before slicing.
To serve, slice the grilled flank steak against the grain and drizzle the red pepper chimichurri sauce over the top. You can also serve the sauce on the side for dipping.
Enjoy the flavorful and juicy grilled flank steak with the tangy and vibrant red pepper chimichurri sauce!

Interesting Facts

The chimichurri sauce originated in Argentina and is traditionally made with parsley, garlic, vinegar, and oil. The addition of roasted red peppers in this recipe adds a unique twist on the classic chimichurri.

Flank steak is a lean and flavorful cut of meat that is perfect for grilling. It is best cooked to medium-rare or medium for optimal tenderness.

Marinating the steak helps to enhance its flavor and tenderness. The garlic and olive oil in the marinade add depth of flavor while also keeping the steak moist during cooking.