Cooking Instructions
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Step 1
In a shallow dish, combine
Extra-Virgin Olive Oil (80 mL)
,
Apple Cider Vinegar (60 mL)
,
Red Fresno Chili Peppers (4)
,
Garlic (4 cloves)
,
Scallions (1 bunch)
,
Sea Salt (5 g)
, and
Ground Black Pepper (1 g)
.
Step 2
Place the
Flank Steak (905 g)
in the marinated, turning to coat well on all sides. Cover and refrigerate overnight. Turn the steak every few hours.
Step 3
When the flank steak is ready to cook, heat a grill to very high heat, around 450 degrees F (230 degrees C). Shake the excess marinade from the steak and place the steak directly on the grill.
Step 4
Cook for 4 minutes, rotate 45 degrees and cook for another 3 minutes.
Step 5
Flip and repeat, cooking for 4 minutes, rotating and another 3 minutes.
Step 6
Remove the flank steak from the grill and cover with foil. Let rest for 15 minutes.
Step 7
To make the chimichurri, combine the
Italian Flat-Leaf Parsley (35 g)
,
Extra-Virgin Olive Oil (120 mL)
,
Garlic (4 cloves)
, juice from
Lemon (1)
,
Red Chili Peppers (2)
,
Fresh Oregano (2 g)
,
Sea Salt (6 g)
and
Ground Black Pepper (1 g)
well in a bowl or jar.
Step 8
Let rest at room temperature for at least 30 minutes. Serve with your favorite grilled meats and vegetables.
Step 9
Transfer the grilled marinated flank steak to a cutting board. Using a serrated knife, slice the flank steaks in thin strips across the grain. Serve warm with roasted vegetables and chimichurri sauce. Enjoy!
