Grilled Flank Steak with Chimichurri Sauce Juicy steak meets zesty sauce in this simple, Italian-inspired recipe. Make the Chimichurri ahead of time to let the flavors fully develop. All you need to prepare this entree is a few herbs & spices, Chianti Red Wine Vinegar and extra virgin olive oil. Recipe courtesy of Fabio Viviani, Owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California. 4 Servings 40 minutesPrep Time print Ingredients Directions Ingredients Flank Steak 1 1/2 - 2 lbs. Flank Steak 2 Tbsp. Bertolli® Olive Oil Light Taste Fresh ground pepper, to taste Sea salt, to taste Chimichurri Sauce 1 1/3 cups loosely packed flat-leaf parsley leaves 2/3 cup loosely packed oregano leaves 2 tbsp fresh garlic,, chopped Calabria Pepper, to taste* 1/4 cup Bertolli® Chianti Red Wine Vinegar 1/2 cup Bertolli® Extra Virgin Olive Oil Rich Taste 2 tsp kosher salt Directions Step 1: Make chimichurri ahead so flavors can marinate. Pulse oregano, parsley, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses. Add vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in olive oil until incorporated and mixture is emulsified. Season with salt to taste. Cover with plastic wrap and let stand at room temperature at least 1 hour. Step 2: Generously brush steak with olive oil, and season well with cracked pepper and coarse sea salt. Place the steak in the hottest spot of the grill and let it be for at least 1-2 minutes. Turn a quarter of the way to create cross hatch grill marks. Let grill another minute and flip. Cook another 1-2 minutes or until desired doneness, remove and let rest for 5 minutes. Slice the meat against the grain and platter. Drizzle the sauce around and on the meat. Tips: *Calabria Peppers are small red peppers that are only grown in Calabria, Italy. If you can’t find them at your local grocer, substitute with ½ teaspoon of red pepper flakes. Recipe courtesy of Fabio Viviani, Owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
