Flank Steak with Chimichurri Sauce
Mix up your steak eating routine with this gluten free allergy free recipe for Flank Steak with Chimichurri Sauce from Lauren @ BalancedForkHealthyLife.com. For the unfamiliar, Chimichurri is an herbaceous South American steak sauce.
Notes
This recipe is by Lauren @ BalancedForkHealthyLife.com
Allergy Free Eating for Healthy Living
For more recipes from and information about Lauren, be sure to check out her Featured Foodies profile page.
Ingredients
- 1/4 cup plus three tablespoons olive oil
- 1/2 cup red wine
- 3 tablespoons garlic, chopped
- 2 tablespoons worcestershire sauce
- 2 stems fresh rosemary
- Salt and pepper
- 1 bunch parsley, leaves picked from the stems
- 5 tablespoons raspberry vinegar
- Juice of one half of a lemon
- 3 shakes of Italian seasoning
- 1 teaspoon lemon pepper
- 1 tablespoon red pepper flakes
Instructions
- Marinate flank steak in one quarter cup of the olive oil, red wine, 1 tablespoon chopped garlic, worchestire sauce, fresh rosemary, salt, and pepper by combining in a plastic bag or a shallow bowl. Steak should marinate for at least 2 to 4 hours, preferably all day.
- In a mini food processor, add parsley, 2 tablespoons garlic, 3 tablespoons olive oil, raspberry vinegar, lemon juice, Italian seasoning, lemon pepper, and red pepper flakes. Pulse on high until combined.
- Broil marinated flank steak on medium heat for about 10 minutes for a rare taste. Let steak sit for about 5 to 10 minutes then cut into strips.
- Serve steak strips with chimichurri sauce on top.
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