Flank Steak with Josh Cabernet Chimichurri Sauce

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Updated: 6/4/2020
Serves: 4 Save

Ingredients (9)

  • 2 lb Flank Steak
  • 6 T Josh Cabernet Sauvignon
  • 5 Garlic Cloves
  • 1½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • ½ cup Olive Oil
  • 2 cup Fresh Parsley Leaves
  • 1 T Fresh Oregano
  • ¼ tsp Red Pepper Flakes

Directions

  1. Place flank steak in shallow baking dish. Combine 1/4 cup wine and 1 Tbsp. garlic in small bowl. Pour over steak and refrigerate 2 hours. Turn steak, and marinate another 2 hours.
  2. Mix salt and pepper in small bowl.
  3. Combine olive oil, 2 Tbsp. wine, remaining garlic, parsley, oregano, chili flakes, and ½ teaspoon of the salt & pepper mixture in a blender or food processor. Blend, then transfer to a small bowl and refrigerate.
  4. Heat grill to high. Remove steak from marinade and season both sides with salt & pepper mixture. Grill about 4-5 minutes per side depending on thickness of steak, turning once. (The internal temperature in the thickest section of steak is 125°F for medium rare.) Remove steak from grill, cover and let rest 8-10 minutes.
  5. Slice steak and serve with sauce.

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