Recipe: Grilled Marinated Flank Steak With Basil Chimchurri and Cherry Tomatoes [edit]

Step 1

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.

Step 2

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.

Step 3

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.