Spicy Chimichurri Steak
What You Will Need
Ingredients
- 2 lbs. flank steak
- additional parsley leaves, for garnish
- sliced green onions, for garnish
Seasoning
- additional salt and pepper, to taste
Sauce Mix
- 1 shallot, cut into small chunks
- ¾ cup fresh parsley leaves
- 1 Tbsp. fresh oregano leaves
- 2 garlic cloves
- 1 ½ tsp. kosher salt
- 1 tsp. black pepper
- ½ tsp. crushed red pepper flakes
- ½ Tbsp. Lee Kum Kee Sriracha Chili Sauce
- ¾ cup olive oil
- ½ cup red wine vinegar
Made with
Lee Kum Kee products
How to make it
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Place the shallot, parsley leaves, oregano leaves, garlic, salt, and pepper in a food processor. Pulse the ingredients together until finely chopped. Transfer the mixture into a bowl then mix in the red pepper flakes, Lee Kum Kee Sriracha Chili Sauce, olive oil, and red wine vinegar. Set the chimichurri sauce aside for later.
-
Pat the steak dry with paper towels. Season both sides with salt and pepper.
-
Preheat the grill to a medium high heat. Place the steak on the grill and cook for about 6 minutes on each side for a medium rare or cook the steak until it reaches your desired level of doneness.
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Remove the steak from the grill and allow it to rest for 10 minutes before slicing.
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Serve with the chimichurri sauce and garnish with additional parsley leaves and sliced green onions. Enjoy!
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