Flank Steak With Chimichurri

Ingredients

• 1.5-2lb Flank Steak (Skirt Works Great Too!)

Steak Marinade

• 1/2 C Pineapple Juice

• Juice 1 Lime

• 1/4 C Mexican Lager

• 2 Tbsp Olive Oil

• 2 Tbsp Ground Coriander

• 2 Tbsp Kosher Salt

• 1 Tsp Chipotle Chilli Powder

• 1/2 Tsp Cayenne

• 1 Tbsp Mexican Oregano

• 1 Tsp Fish Sauce

Chimichurri

• 1 Bunch of Parsley Finely Chopped (~1/2-1 C)

• 1 Shallot Finely Chopped

• 4 Cloves Minced Garlic

• 1 Serrano Finely Chopped (no seeds for less spice)

• ~3 Tbsp Red Wine Vinegar

• ~1/2 C Good Olive Oil

• Salt To Taste
  

Preparation

Chimichurri and steak is one of the best combinations. It is easy to make, and then you can put it on everything else you eat too!

1. Whisk together the marinade ingredients and add to a gallon bag with the steak. Try to remove as much air as possible and marinade in the refrigerator for at least 1 hour to overnight.

2. Add the parsley through Serrano to a pint sized container. Add 2 Tbsp vinegar and then enough oil to just barely cover the other ingredients. You want it loose but not way too much oil. Add salt and more vinegar to taste (depends on how much oil you end up using). Refrigerate for at least 30 minutes to allow herbs and vegetables to soften a little.

3. Remove the steak from the bag and shake off excess liquid and grill to your desired internal temperature. If you are going to cook in a pan, make sure to pat the steak dry first.

4. Let the steak rest for 5-10 minutes and slice against the grain (perpendicular to the muscle fibers). Top with the chimichurri, a little salt, and enjoy!