Grilled Flank Steak with Red Chimichurri - Rachael Ray Every Day

    Grilled Flank Steak with Red Chimichurri

    This fresno-spiked chimichurri would also be great on grilled fish or chicken.
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    Grilled Flank Steak with Red Chimichurri

    Recipe by Rochelle Palermo

    Start to FinishServes

    30 minutes

    4

    Ingredients

    • 1/3 cup EVOO

    • 1/4 cup chopped fresh flat-leaf parsley 

    • 6 red Fresno chiles, seeded and finely chopped

    • 2 tbsp. red wine vinegar 

    • 2 cloves garlic, finely chopped

    • 2 tsp. chopped fresh oregano

    • 1/4 tsp. smoked paprika

    • 1 1/2 lb. flank steak

    Preparation

    In bowl, mix EVOO, parsley, chiles, vinegar, garlic, oregano, and paprika; season chimichurri with salt. Season steak with salt and pepper. Grill over high heat, about 5 minutes per side for medium-rare. Let steak rest for 10 minutes before slicing. Serve with chimichurri.