Ingredients
- 1 Grass-fed White Oak Pastures Flank Steak approximately 2 lb
- 4 limes juice/zest
- 2 glove cloves
- 3/4 cup olive oil
- 1/4 cup parsley
- 1/4 cup green onion
- 2 lemons juice/zest
- A splash of Apple Cider Vinegar
- Salt & Pepper to taste
- 1/2 can chipotle peppers
- 3/4 cup cilantro freshly chopped
- 2 tbsp oregano
Instructions
First remove any silver skin and excess fat from the Flank Steak. Place next 6 ingredients (Chipotle Peppers-Olive Oil) into food processor and blend well. Place steak into appropriate container and coat well with marinade. Allow to marinate for a minimum of 12 hours or preferably up to 3 or 4 days in the refrigerator. Before you are ready to grill, remove your flank steak from the refrigerator and allow to come to room temp. As your steak warms and your grill preheats to 425F. Mix remaining ingredients (Parsley-Salt & Pepper) into food processor and blend to make a flavorful chimichurri sauce. Once the sauce is blended place in fridge to cool. Grill your Flank steak to medium rare (approximately 5-6 minutes per side) and slice thinly on a bias against the grain after it has rested for 5-10 minutes in order for the juices to redistribute. Top with chimichurri and serve with grilled peppers, onions, tomatoes and tortillas for some delicious fajitas.
