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Cilantro Chimichurri Flank Steak is seasoned, quickly grilled and served sliced with fresh cilantro chimichurri sauce and sides.
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Cilantro Chimichurri Flank Steak

OUT WEST: Food & Lifestyle
www.outwestlifestyle.com
Cilantro Chimichurri Flank Steak seasoned, quickly grilled and served sliced with fresh cilantro chimichurri sauce and sides.
Prep Time10 minutes
Cook Time10 minutes
Course: Dinner, Main Course
Cuisine: Argentinian, Beef, Fusion, Mexican
Keyword: 20 Minute Meal, Flank Steak, Grilled Steak with Herb Sauce, Herb Sauce
Servings: 4

Equipment

  • Immersion blender

Ingredients

  • 1 - 1.5 lb. flank steak sliced in 4 equal pieces
  • 1 tbsp. Tony Chachere's Creole Seasoning
  • 1 tbsp. avocado oil

Cilantro Chimichurri

  • 1 bunch fresh cilantro
  • 1/2 cup red wine vinegar
  • 1 tsp. minced garlic
  • 1/2 cup avocado oil
  • 1 tbsp. agave nectar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Instructions

  • Get your grill fired up. I like using charcoal, so make sure those are red hot. Season each flank steak piece with Cajun seasoning and a little avocado oil. Grill, turning once. Flank steak cooks quick and you don't want to overcook. It should be pink on the inside for a tender bite. Depending on thickness, about 3 minutes each side. Remove and let sit for a few minutes. Serve with cilantro chimichurri.

Cilantro Chimichurri

  • Using an immersion blender (or standard blender) blend cilantro, red wine vinegar, minced garlic, avocado oil, agave nectar, salt and pepper together. Can be stored in fridge for about 3 days.