This grilled flank steak is amazingly tender and flavorful when marinated, grilled to med-rare, cut on the bias, and covered in fresh and fragrant chimichurri sauce. Great for feeding a crowd on a budget and for leftover steak sandwiches!
Place everything in a container with a lid or ziplock bag and marinate the flank steak at least 4-5 hour or overnight is best.
MAKE THE CHIMICHURI SAUCE
Fill a blender or food processor with the cilantro and parsley. Then add the lime juice, garlic, cumin and cayenne, and salt. While the blender is on, add the olive oil slowly. Blend until it is well pureed and somewhat smooth.
COOK THE STEAK
Heat your barbecue to medium-high heat. Wait for it to get nice and hot. So you can't hold your hand over the grill for more than a second.
Throw your steak on the grill and cook for 3 mins. Then turn slightly, a quarter turn, and cook for another 3 mins. This will get you beautiful criss-cross char marks on your steak. Then turn it over and do the same on the other side.
Take the steak off the grill and tent (cover) it with foil for 10 mins to let it rest and the juices redistribute.
With a sharp knife, slice the steak in thin slices against the grain. Serve with more chimichuri sauce on the side. Enjoy!
If your flank steak is less than 1 1/2 inches thick, reduce the cooking time slightly. Don't close the lid while the steak is cooking.