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Flank Steak with Chimichurri
Ingredients
- 1 cup Tenayo Spicy Al Pastor Barbecue Sauce, for marinade
- 1.5 pounds flank steak
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 cup fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- Salt and pepper to taste
- Extra Tenayo Spicy Al Pastor Barbecue Sauce, for topping/dipping
Instructions
- In a large bowl, combine the flank steak and 1 cup of Tenayo Spicy Al Pastor Barbecue Sauce. Ensure the steak is well coated. Cover and marinate in the refrigerator for at least 30 minutes (or up to overnight for deeper flavor).
- In a separate bowl, whisk together the olive oil, red wine vinegar, chopped parsley, chopped oregano, minced garlic, red pepper flakes. Taste, then add salt and pepper to taste. Set aside to let the flavors meld.
- Preheat your grill or a skillet over medium-high heat. Remove the flank steak from the marinade and let any excess sauce drip off. Grill the steak for about 5–7 minutes per side, or until it reaches your desired level of doneness (medium-rare is about 130°F).
- Once cooked, remove the steak from the heat and let it rest for about 5 minutes before slicing it against the grain into thin strips.
- Drizzle the chimichurri over the sliced steak and serve with extra Tenayo Spicy Al Pastor Barbecue Sauce for dipping.
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