Chef Ronaldo Linares

Grilled Flank Steak with Chimichurri Sauce

Raciones: 4 people
Tiempo de cocción: 0 - 30 min
A la parrilla
Grilled Flank Steak with Chimichurri Sauce


  • Main

Credit to Chef Ronaldo Linares


  1. 01

    Mix dry ingredients into a bowl and mix.



    • 1 tablespoon Sea Salt
    • 1 teaspoon Black Pepper
    • 1 teaspoon Dry Oregano
    • 1 teaspoon Granulated Garlic
    • 1/8 teaspoon Cumin Powder
  3. 02

    Rub the oil on both sides of the flank steak. Evenly sprinkle spice mixture on both sides of the flank steak.

  4. 03

    Place flank steak in the refrigerator uncovered for 1 hour. Placing your steak in the refrigerator, uncovered for 1 hour, will help your dry brine to fully permeate the steak, enhancing your flavor.

  5. 04

    Preheat your grill to 500°F.

  6. 05

    Remove flank steak from the refrigerator. Let it stand at room temperature for about 20 minutes.

  7. 06

    Place flank steak on grill. Cook for about 5 minutes on each side for an internal temperature of 135°.

  8. 07

    Remove from the grill and on to a pan. Cover and rest for at least 7 minutes before slicing.

  9. 08

    To make the Chimichurri, combine all ingredients in a mixing bowl. Mix with a spoon until well combined. Place in the refrigerator.



    • 3/4 cup Parsley (finely chopped)
    • 1 pinch Red Pepper Flakes
    • 4 - 5 cloves Garlic (finely chopped)
    • 1 teaspoon Dry Oregano
    • 2 1/2 tablespoons Red Wine Vinegar
    • 1/2 cup Olive Oil

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