[wpurp-searchable-recipe]Chimichurri Steak – – flank steak, sea salt, freshly ground black pepper, olive oil, garlic (minced), apple cider vinegar, cilantro (chopped), parsley (chopped), garlic (minced), medium shallot (diced), small jalapeno (seeded and diced), olive oil, red wine vinegar, sea salt, , Place steak in a large baking dish. In a medium bowl, whisk together salt, pepper, olive oil, garlic and vinegar. Pour evenly over steak, making sure all sides are saturated. ; Cover and place in refrigerator for at least 1 hour or overnight. ; At time of cooking, preheat outdoor grill to medium high heat, and remove steak from refrigerator and marinade. ; Grill for 6 to 8 minutes per side or until cooked through to your desired doneness. ; Allow steak to rest for 5 minutes before slicing into strips.; *Reserve half of steak for the following day’s meal (Lettuce Steak Tacos).; In a food processor, combine all of the ingredients for chimichurri. Pulse until blended and finely chopped. ; Serve a big spoonful of chimichurri sauce over each serving of steak.; ; – <p>Related Recipe: <a href="https://members.savingdinner.com/recipe/lettuce-steak-tacos/">Lettuce Steak Tacos</a></p> – Dinner – Hot Melt Diet – Hot Melt Diet – Vol. 3[/wpurp-searchable-recipe]

Chimichurri Steak

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