Chimichurri Marinated Flank Steak (or Tri Tip) – Printable Recipe

Ingredients

• 1/2 cup red wine vinegar
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 4 to 5 garlic cloves minced
• One shallot finely chopped
• 2 tablespoons sugar
• 1 tablespoon Worcestershire
• One red jalapeño, minced
• One green jalapeño, minced
• 2 cups cilantro, finely chopped
• 1 cup curly parsley, finely chopped
• 1/3 cup fresh oregano, finely chopped
• 3/4 cup extra virgin olive oil
• 2 pound flank steak or tri-tip
• 1 gallon size Ziploc baggie

Instructions

1. In a medium bowl, combine the red wine vinegar, salt, pepper, garlic, shallot, sugar and Worchester. Mix together well and let rest for about 10 to 15 minutes.
2. Add in the chopped jalapenos, cilantro, parsley, and oregano. Stir to combine. Whisk in the olive oil using a fork.
3. Pour about 1/2 a cup of the marinade into a separate container for serving purposes and store in the fridge until ready for use. Pour the remaining marinade into a gallon size Ziploc baggie and add the meat. Try to get as much air out of the baggie before sealing. Store in the fridge to allow the meat to marinate at least overnight and for up to two days. Flip the baggie occasionally to make sure the marinade is evenly distributed over the meat.
4. Remove the baggie from the fridge at least 30 minutes prior to grilling to allow the meat to come to room temperature. Place the meat on a clean surface, discarding the baggie and excess marinade. Gently pat the meat with a paper towel to help dry the surface. Also take the reserved marinade for serving out of the fridge so it can come to room temperature.
5. Preheat your grill to 550 degrees. Using tongs, place the meat on the center of your hot grill and sear one side for about two to three minutes. Stay nearby to make sure you can put out any flare-ups. Flip the meat and sear on the other side for the same amount of time.
6. Lower the heat and continue to cook the meat to your desired level of doneness. For rare to medium-rare, cook until an instant read thermometer reads 125 degrees. (You may need to flip the meat one additional time if you prefer it more well-done.) When your meat is cooked how you like it, remove from the grill and allow to rest for 15 minutes.
7. Using a sharp knife, cut the meat against the grain into thin slices. Drizzle some of the reserved chimichurri marinade down the middle of the sliced meat. Serve with the remaining reserved sauce on the side for people to add as desired.

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