Grilled Marinated Flank Steak With Basil Chimchurri and Cherry Tomatoes


1 cup basil leaves
1/2 cup Italian parsley leaves
1 garlic clove, minced
2 cups cherry tomatoes, quartered
1/2 cup white onions, chopped
3 tablespoons red wine vinegar
3/4 cup olive oil
10 ounces flank steak


To make the chimchurri, add basil, Italian parsley, garlic, cayanne pepper 1 cup of cherry tomatoes, chopped onions, 2-3 tablespoons red wine vinegar, 1/2 cup of olive oil and a pinch of salt and pepper into a food processor. Process until smooth. Pour contents into a bowl. Remove 1/4 cup of the chimchurri mixture and place it into another dish. Make a marinade by adding the remaining 1/4 cup of olive oil to this new dish and stir. Cover and refrigerate the original chimchurri.
Place the flank steak into a non-reactive dish and rub with the separated chimchurri/olive oil mixture. Cover the steak with plastic, refrigerate and marinated for a minimum of 30 minutes.
Remove steak from the refrigerator and allow for 15 minutes to come to room temperature. Grill flank steak over medium- high heat for 4 minutes on each side for medium rare. Remove steak from heat and rest for 5 minutes. Slice against the grain and serve with the basil chimchurri sauce and sliced cherry tomatoes.




Recipe created by Melissa Peterman and Kristen Schumacher


2.0 servings


November 30, 2009


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