Ingredients:

  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) soy sauce
  • 1/4 cup (60 ml) Worcestershire sauce
  • 2 tablespoons (30 ml) balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon (5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional)
  • 1 (1.5-2 pound) flank steak (680-900g)
  • 1 cup (packed) fresh parsley, finely chopped
  • 1/4 cup (packed) fresh oregano, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup (60 ml) red wine vinegar
  • 1/2 cup (120 ml) olive oil
  • 1/2 teaspoon (2.5 ml) red pepper flakes (optional)
  • 1/4 teaspoon (1.25 ml) salt, or to taste
  • 1/4 teaspoon (1.25 ml) black pepper, or to taste

Instructions:

  1. Whisk together all marinade ingredients in a bowl.
  2. Place the flank steak in a ziplock bag or shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, flipping occasionally.
  3. While the steak is marinating (or just before grilling), combine all chimichurri ingredients in a bowl and mix well. Taste and adjust seasonings as needed. Let sit at room temperature for at least 30 minutes to allow flavors to meld.
  4. Preheat your grill to medium-high heat. Clean the grill grates.
  5. Remove the steak from the marinade and discard the marinade. Place the steak on the preheated grill.
  6. Grill for 4-6 minutes per side for medium-rare (130-135°F/54-57°C internal temperature), or longer for desired doneness. Use a meat thermometer to ensure accuracy.
  7. Remove the steak from the grill and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak. Tent loosely with foil.
  8. Slice the steak thinly against the grain. Top with chimichurri sauce and serve immediately.