Recipes
Chimichurri Flank Steak with Grilled Pita
4 servings
280 minutes total (Active 40 minutes)
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Ingredients
- 1 serrano pepper, seeded and chopped
- 3 cloves garlic, smashed
- 2 small red onions, divided
- 1 ½ lb beef flank steak
- 1 ½ cups Italian parsley leaves
- ½ cup fresh cilantro leaves
- ¼ fresh oregano leaves
- ½ teaspoon kosher salt
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ¼ cup water
- 2 Deli pita bread
Steps
- Score both sides of steak in a diamond pattern. Place steak in a large zip-top bag.
- Place parsley, cilantro, oregano, chopped red onion, serrano pepper, garlic, and salt bowl of food processor. Cover and pulse until roughly chopped. Add oil and vinegar; process until smooth.
- Divide chimichurri and chill half. Add water and remaining chimichurri to steak. Seal bag and turn to coat. Refrigerate 4 hours (or overnight) to marinate.
- Preheat grill on medium. Drain steak; discard marinade. Place steak on grill; cover and grill 8–10 minutes. Turn steak and add onions to grill; cook 8–10 minutes until onions are tender and steak is 145°F and lightly charred, turning once halfway through grilling. Transfer steak and onions to cutting board; let stand 5 minutes. Add pita bread to grill; cook 2–3 minutes or until warm. Slice steak thinly across the grain. Cut pita bread rounds in wedges. Serve steak with reserved chimichurri, grilled onion, and pita.