Ingredients:
- 1 (1.5-2 pound) flank steak (approx. 700-900g)
- 1/4 cup olive oil (60ml)
- 1/4 cup red wine vinegar (60ml)
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce (15ml)
- 1 tablespoon Dijon mustard (15ml)
- 1 teaspoon dried oregano (5ml)
- 1/2 teaspoon red pepper flakes (2.5ml) (optional, for a little kick)
- Salt and freshly ground black pepper to taste
- 1 cup loosely packed fresh parsley, finely chopped (approx. 60g)
- 1/2 cup loosely packed fresh cilantro, finely chopped (approx. 30g)
- 1/4 cup finely chopped red onion (approx. 30g)
- 1 tablespoon fresh oregano, finely chopped (15ml) or 1 teaspoon dried oregano (5ml)
- 1/2 cup olive oil (120ml)
- 1/2 teaspoon red pepper flakes (2.5ml) (optional)
Instructions:
- Prepare the Marinade: Whisk together olive oil, red wine vinegar, garlic, Worcestershire sauce, Dijon mustard, oregano, red pepper flakes (if using), salt, and pepper in a bowl.
- Marinate the Steak: Place the flank steak in a resealable bag or shallow dish. Pour the marinade over the steak, ensuring it's well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Prepare the Chimichurri: While the steak marinates, combine all chimichurri ingredients in a bowl. Stir well and set aside. The flavours meld as it sits.
- Preheat the Grill: Preheat your grill to medium-high heat (about 400-450°F or 200-230°C).
- Grill the Steak: Remove the steak from the marinade and pat it dry with paper towels. Discard the marinade. Place the steak on the preheated grill.
- Cook to Desired Doneness: Grill for 4-6 minutes per side for medium-rare (internal temperature of 130-135°F or 54-57°C). Grill longer for medium or medium-well. Use an instant-read thermometer to check for doneness.
- Rest the Steak: Remove the steak from the grill and let it rest for at least 10 minutes before slicing. This is crucial for retaining juices!
- Slice and Serve: Slice the steak thinly against the grain. Spoon chimichurri sauce over the sliced steak and serve immediately.