Grilled Marinated Flank Steak With Basil Chimchurri and Cherry Tomatoes
By: Melissa Peterman
Published: Monday, November 30, 2009 - 3:21pm

Ingredients




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

Preparation

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. 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. 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.

About


Recipe created by Melissa Peterman and Kristen Schumacher