Flank Steak Marinade Ingredients
- 1 piece Flank Steak, (1 1/2-2lbs)
- 1 cup low sodium tamari
- 1/ 2 cup olive oil
- 8 cloves garlic, peeled and smashed
- 3 tablespoons low sodium Worcestershire sauce
- 2 tablespoons honey
- 1 lemon, zested and juiced
- 1 Handful fresh chopped oregano
- 2 teaspoons red pepper flakes
- 1 cup freshly chopped basil (or parsley)
- 1/ 4 cup freshly chopped cilantro
- 3 cloves garlic, minced
- 1/ 3 cup olive oil
- 1/ 4 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 fresno chile, seeded and chopped
- pinch kosher salt
Flank Steak Directions
In a medium bowl, combine all the marinade ingredients and whisk together. Take the flank steak and using a fork, stab it a few times on both sides to ensure marinade penetrates deeply. Place the steak in a vessel large enough to hold it and pour the marinade on top. Place in fridge to marinate for minimum 1 hour and up to 6 hours, flipping the steak halfway through.
Once the steak is done marinating. Heat a grill over a high heat. Cook the flank steak on each side for 5-7 minutes depending on the temperature you desire. Once cooked, remove from grill and allow to rest for 10 minutes before cutting. I cooked it to medium temperature and it took about 6-6 1/2 minutes each side to get an internal temperature of 145 degrees. When you cut the steak, cut against “the grain” aka the lines going through the steak so it is tender when eating.
If you do not have a grill, you can cook the steak under a broiler. Simple preheat the broiler to high and place the steak on a heavy rimmed baking sheet. Broil for about 6-7 minutes per side, or until cooked to your liking.
For the chimichurri, mix all the ingredients in a small bowl. Once the steak is done cooking and sliced, serve over the steak.