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Grilled Flank Steak with Chimichurri Marinade

serves 2-4

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4 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
3/4 teaspoon red pepper flakes
2 cloves garlic, minced
1/2 cup finely chopped fresh parsley
1/4 cup olive oil
vegetable oil (for the grill)
1-3 pounds flank steak


prep: 10 minutes
total: 1 hour


grill brush
small bowl
digital instant-read meat thermometer


1. Combine the vinegar, salt, pepper, red pepper flakes and garlic. Drizzle in the oil, whisking constantly until the marinade emulsifies. Stir in the parsley. Put the flank steak in a large ziploc bag and add the marinade. Close the bag and shake it to make sure the marinade coats the steak. Refrigerate and marinate 30 minutes to 4 hours.

2. If using a gas grill, preheat one side to high. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.

3. Remove the steak from the marinade. Put it directly on the high heat side of the grill and leave it alone until it develops a rich brown crust, 3-5 minutes. (Exactly how long will depend on the temperature of your grill.) Turn the steak and brown it 3-5 minutes on the other side.

4. Check the internal temperature of the steak -- you should take it off the grill when it reaches 135F for medium-rare.

5. If it's not done, move it to the low-heat side and close the grill. Be sure to check the temperature early and often and take it off the grill when it reaches 135F.

6. When it's done, take the steak off the grill and cover it loosely with aluminum foil for 5 minutes or so. Cut the steak into long slices at an angle, against the grain.
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