Ingredients:

  • 1.5 lbs (680g) Flank Steak
  • 1/4 cup (60ml) Olive Oil
  • 1/4 cup (60ml) Lime Juice, freshly squeezed
  • 1/4 cup (60ml) Orange Juice, freshly squeezed
  • 4 cloves Garlic, minced
  • 1 tbsp Soy Sauce
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes (optional, for heat)
  • Salt and Black Pepper to taste
  • 1 cup (loosely packed) Fresh Parsley, finely chopped
  • 1/4 cup (loosely packed) Fresh Oregano, finely chopped
  • 2 cloves Garlic, minced
  • 2 tbsp Red Wine Vinegar
  • 1/4 cup (60ml) Olive Oil
  • 1/2 tsp Red Pepper Flakes (optional, for heat)
  • Salt and Black Pepper to taste

Instructions:

  1. Whisk together all marinade ingredients in a bowl.
  2. Place flank steak in a resealable bag or container. Pour marinade over the steak, ensuring it is well coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
  3. While the steak marinates (or up to a day ahead), combine all chimichurri ingredients in a bowl. Stir well and set aside.
  4. Preheat grill to medium-high heat.
  5. Remove steak from marinade and discard marinade. Grill steak for 5-7 minutes per side for medium-rare (internal temperature of 130-135°F or 54-57°C).
  6. Remove steak from grill and let rest for 10 minutes, tented with foil.
  7. Slice the steak thinly against the grain. Top with chimichurri sauce and serve immediately.