grilled flank steak garlic scape chimichurri
When it’s summer, you know it means that the grill is gonna be on, making lots of delicious meals. This grilled flank steak is one of my favorite cuts of steak to grill because it’s so fast! You’re gonna love the combo of steak with chimichurri!
INGREDIENTS
For the steak:
• 1 1/2 lb flank steak
• 1/2 cup orange juice
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1/4 cup neutral oil
• 1 tbsp chili powder
• 1 tsp cumin
• 2 tsp smoked paprika
• 2 tsp salt
For the garlic scape chimichurri:
• 10 garlic scapes, roughly chopped
• 2 scallions (white and light green parts)
• 1/2 cup parsley, slightly packed
• 1/2 cup cilantro, slightly packed
• 1/4 cup lime juice
• 1/4 cup orange juice
• 1/2 tsp salt
• 3/4 cup olive oil
• 1/4 tsp red chili flakes (optional)
INSTRUCTIONS
For the steak:
In a medium bowl, combine the orange juice, lime juice, garlic, neutral oil, chili powder, cumin, smoked paprika, and salt. Whisk to combine and pour over the flank steak into a small baking dish. Make sure the steak is coated in the marinade. Cover and place in the refrigerator for 2-4 hours. Flip the steak every 30 minutes to ensure it is evenly marinating.
Preheat the grill on high for 15 minutes. Turn to medium-high and grill the steak to your desired temperature, flipping once halfway through. This should be approximately 4-5 minutes per side for a rare to medium-rare steak.
Once grilled to the temperature, remove the steak and allow it to rest for 15 minutes. Once rested, slice the steak on the bias (perpendicular to the grains) and serve with the chimichurri.
For the chimichurri:
In a food processor, combine chopped garlic scapes (or garlic cloves), scallions, parsley, cilantro, lime juice, orange juice, salt, olive oil, and red pepper flakes. Pulse the mixture until the ingredients are evenly chopped with some texture. This can be made up to four days in advance and kept in an airtight container in the refrigerator.
