Preparation time: 15 mins
Cooking time: 15 mins
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon dark brown sugar
- 1 teaspoon smoked paprika
- 1 clove garlic, minced
- 1 pinch freshly ground black pepper
- 3 pounds flank steak
- 2 cups chopped fresh parsley
- 1 cup chopped fresh cilantro
- 1/3 cup chopped red bell pepper
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar or sherry vinegar
- 1 teaspoon minced fresh oregano
- 1/2 teaspoon salt
- 1 pinch granulated sugar
- 1 pinch crushed red pepper flakes
- Oil or nonstick cooking spray
- For the steak: In a small bowl, mix the soy sauce, sesame oil, rice vinegar, brown sugar, paprika, garlic and black pepper to form a paste. Coat the flank steak with the paste and put it in a resealable plastic bag. Marinate in the refrigerator for 2 to 4 hours, or overnight.
- For the chimichurri: In a blender or food processor, combine the parsley, cilantro, bell pepper, garlic, olive oil, red wine vinegar, oregano, salt, granulated sugar and red pepper flakes and lightly pulse until combined and no longer chunky, but not completely pureed.
- Remove the marinated meat from the refrigerator and allow it to come to room temperature.
- Heat a grill grill or grill pan to medium. Grease grill grates with oil or coat pan with nonstick spray.
- Grill the steak, covered, for 7 to 10 minutes on each side for medium-rare (a bit less if you like it more rare).
- Remove the steak from the grill and let it rest, covered with aluminum foil, for 10 minutes to allow the juices to settle and the temperature to even.
- On a cutting board, thinly slice the steak across the grain. Liberally drizzle the slices with the chimichurri sauce and serve.
Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link is https://www.today.com/recipes/natalie-morales-grilled-chimichurri-soy-steak-recipe-t127062