Categories: Entree
Ingredients
- for the steaks:
- 1/4 c fresh lime juice
- 1/4 c olive oil
- 4 garlic cloves, minced
- 1 tsp salt
- 1 tsp pepper
- 2 lbs flank steak
- for the chimichurri:
- 1 c cilantro, minced
- 1 c parsley, minced
- 4 garlic cloves, minced
- 1/4 c red-wine vinegar
- 1/4 c extra-virgin olive oil
Directions
-
In a baking dish, whisk lime juice, olive oil, garlic, salt, and pepper. Add steaks, and turn to coat both sides. Cover, and refrigerate overnight or for at least two hours.
-
Meanwhile, make the chimichurri: Combine the cilantro, parsley, garlic, and vinegar, then slowly whisk in the olive oil until emulsified.
-
Preheat a grill or grill pan to medium-high heat. Cook steaks to desired degree of doneness, about 4 min on each side for medium. Let the meat rest for 10 minutes, then slice thinly and serve w/chimichurri