Fustini's Oils and Vinegars
Flank Steak with Lemony Chimichurri

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Flank Steak with Lemony Chimichurri


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Flank Steak with Lemony Chimichurri

Submitted by Guest Chef Laura Cavender

Gluten Free Dairy Free Nut Free



Lemony Chimichurri
  • 1 cup (packed) fresh parsley, flat or curly
  • 1/2 cup Fustini's Medium SELECT olive oil
  • 1-2 lemons, squeezed
  • 1/2 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 1/2 teaspoon dried crushed red pepper (optional)
  • 1/2 teaspoon sea salt
  • 1/4 -1/2 cup water


Step 1. 

Drizzle balsamic over the steak, season with salt, pepper and garlic.  Massage into the steak and let rest for 5 minutes or longer if you prefer.  Heat a grill pan.  Grill over moderately high heat, turning once until medium, about 8 minutes per side.  Transfer the steak to a board and let rest for 10 minutes.  Slice the steak against the grain and transfer to a plate to serve with chimichurri sauce.

Step 2.  Lemony Chimichurri

Measure all ingredients into a food processor or strong blender.  Blend until the sauce is all the same consistency, a little more chunky than a pesto.  Feel free to add water in small amounts to help blend.

NOTE: if the flavor is too strong, consider adding fresh spinach to soften the flavor.

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