Paleo Flank Steak with Chimichurri Sauce
1 ½ lb beef flank steak
6 cloves garlic, finely chopped
1 c grape seed oil
½ c white wine vinegar
½ c lemon juice
¼ c parsley
1 tsp crushed red pepper
NOTE: double this recipe of you like leftovers
Cut diamond pattern ⅛ inch deep into both sides of the beef. Place beef in shallow glass or plastic dish.
Shake remaining ingredients in tightly covered jar.
Pour 1 c sauce over beef.
Cover remaining sauce. Cover and refrigerate beef, turning occasionally, at least 4 hours.
Remove beef from sauce.
Grill beef 4 or 5 inches from medium coals, turning and brushing with sauce once, until desired doneness, 6 to 8 minutes on each side for medium.
Cut beef diagonally across the grain into thin slices.
Serve with reserved sauce.
NOTE: Use extra meat to make fajitas. Yum Yum!
Pairs Well With
Chimichurri sauce is a popular marinade among Argentine Gauchos (South American “cowboys,” you could call them) who grill in an open barbecue in the Pampas. I was first inspired to make this recipe at a Pampas-style steakhouse after meeting my wonderful pal, Chef Jospeh. I couldn’t believe how amazing the steak was, and I was set on recreating it in my own kitchen.