Ingredients:

  • 1.5 lbs (680g) Flank Steak
  • 1/4 cup (60ml) Olive Oil
  • 2 cloves Garlic, minced
  • 1 tbsp (15ml) Red Wine Vinegar
  • 1 tbsp (12g) Smoked Paprika
  • 1 tsp (6g) Coarse Sea Salt
  • 1/2 tsp (1g) Black Pepper, freshly ground
  • 1/2 tsp (1g) Dried Oregano
  • 1 cup (packed) (30g) Fresh Parsley, finely chopped
  • 1/2 cup (packed) (15g) Fresh Oregano, finely chopped
  • 2 cloves Garlic, minced
  • 1/4 cup (60ml) Red Wine Vinegar
  • 1/2 cup (120ml) Olive Oil
  • 1/4 cup (15g) Red Onion, finely chopped
  • 1 Jalapeño, seeded and finely minced (optional)
  • 1 tsp (6g) Coarse Sea Salt
  • 1/2 tsp (1g) Red Pepper Flakes (optional)
  • Juice of 1/2 Lemon

Instructions:

  1. Combine marinade ingredients in a bowl. Place churrasco steak in a resealable bag or shallow dish, pour marinade over, ensuring it's well coated. Refrigerate for at least 2 hours, or up to 4 hours.
  2. Combine all chimichurri ingredients in a bowl. Stir well and let it sit at room temperature for at least 30 minutes to allow flavors to meld. Give it a good taste and adjust seasonings as needed.
  3. Preheat grill to medium-high heat (about 400-450°F or 200-230°C). Clean the grill grates thoroughly.
  4. Remove steak from marinade, discarding the marinade. Pat the steak dry with paper towels. Place steak on the hot grill and cook for 4-6 minutes per side for medium-rare, or until the internal temperature reaches your desired doneness (use a meat thermometer!).
  5. Remove steak from grill and let it rest for 10 minutes before slicing against the grain.
  6. Top sliced steak generously with chimichurri sauce and serve immediately.