Ingredients:

  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) soy sauce
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 2 tablespoons (30 ml) red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon (5 ml) black pepper
  • 1/2 teaspoon (2.5 ml) red pepper flakes (optional, for heat)
  • 1 (1.5-2 pound / 700g-900g) flank steak
  • 1 cup (packed) fresh parsley leaves, finely chopped
  • 1/4 cup fresh oregano leaves, 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)
  • Salt and black pepper to taste

Instructions:

  1. In a large bag or container, whisk together the marinade ingredients until combined.
  2. Place the flank steak in the marinade, ensuring it's fully coated. Seal the bag (or cover the container) and refrigerate for at least 2 hours, or up to 8 hours.
  3. While the steak marinates, prepare the chimichurri. Combine all chimichurri ingredients in a small bowl. Season to taste with salt and pepper. Let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
  4. Preheat your grill to medium-high heat (about 450-500°F or 230-260°C). Make sure the grates are clean.
  5. Remove the steak from the marinade (discard the marinade). Place the steak on the hot grill grates and cook for 5-7 minutes per side for medium-rare, or longer depending on your desired doneness. Use an instant-read thermometer to check the internal temperature. Aim for 130-135°F (54-57°C) for medium-rare.
  6. Remove the steak from the grill and place it on a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. Crucial for juicy steak!
  7. Slice the steak thinly against the grain. Top with the chimichurri sauce and serve immediately.