Flank Steak with Basil Chimichurri
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For the steak:
  • 2 pound flank steak, cut in half the long way if its more than 4-5 inches wide
  • 2 teaspoons sea salt
  • 3-4 cloves of garlic, minced (or 2 teaspoons dried minced garlic)
  • 1 tablespoon olive oil
For the sauce:
Instructions
For the steak:
  1. Place the steak(s) on a rimmed baking sheet, lightly oil both sides then season with salt and garlic. Set aside while oven preheats to 250 degrees F.
  2. Bake the steak(s) for approximately 30-45 minutes until the internal temperature reaches your preference, (145 F medium-rare to 165 F medium-well).
  3. Remove from the oven and allow a few minutes for the steak to rest, meanwhile heat a skillet or grill VERY hot.
  4. Sear or grill the steaks on both sides.
  5. Remove steak from skillet or grill and cut against the grain on a slight diagonal bias for the most tender and juicy steak strips.
For the sauce:
  1. While the steak is in the oven, combine all sauce ingredients in the work bowl of food processor and pulse until everything is finely minced and combined or puree all the way until smooth if you prefer a smoother texture.
  2. Spoon over grilled steak, chicken or fish and grilled vegetables.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/flank-steak-with-basil-chimichurri/