Escondido, CA
Mostly cloudy
Mostly cloudy

On the Menu

Steak Chimichurri



I use the grill even in the winter to remind me that Summer is only 6 months away and to give me that grilled flavor that I am craving! This recipe is such a flavor filled meal packed with freshness that is good in any weather. The fresh citrus and herb flavors pack a punch that truly shows that this cut of meat is very versatile and often forgotten about in meals. Marinate the meat fir at least two hours but overnight if you can.

Serves 4

For the marinade:

2/3 cup olive oil
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1/2 cup soy sauce
1/3 cup Worcestershire sauce
3 Tbl red wine vinegar
6 garlic gloves minced
1 lb flank steak
Salt/pepper to taste



For the Chimichurri sauce:

1 cup fresh parsley
1 cup fresh cilantro
1/2 cup olive oil
1/2 medium onion
5 garlic cloves
3 Tbl fresh lime juice
2 Tbl Balsamic reduction
Salt/pepper to taste

In a Ziploc bag, combine all of the marinade ingredients along with the flank steak and marinate for at least two hours. Overnight is best but two hours is delicious.

Once you are ready to grill, place meat on medium heat on the grill and cook to desired doneness. I prefer this meat medium well myself.

While the meat is cooking, place all of the chimichurri sauce ingredients in the food processor and combine until a sauce is formed and all of the ingredients are mixed thoroughly.

Slice meat into strips and pour sauce over the top. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *