Flank Steak with Josh Cabernet Chimichurri Sauce

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

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  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.