Ingredients
- 2 lbs Flank steak
- Marinade:
- 1/4 cup Vegetable oil
- 1/2 cup White wine vinegar
- 1/2 cup Lime juice
- 1 cup Beef broth
- 4 cloves of Garlic crushed
- 1 Tbsp White pepper
- 1 Tbsp Salt
- 1 Tbsp Oregano
- 1 Tbsp Cumin
- 1 Tbsp Chili powder
- 1 tsp Ground cloves
- 1/2 bunch cilantro
- Chimichurri sauce:
- 1 cup Italian parsley chopped
- 1 cup Cilantro chopped
- 1 Shallot chopped
- 7 cloves Garlic chopped
- 2 tsp Salt
- 2 tsp Black pepper
- 1 tsp Chili
- 1 cup Olive oil
- 2 Tbsp White wine vinegar
- 3 Tbsp Lime juice
Preparation
- Wash the cilantro and remove the stems. Mix all the ingredients for the marinade into a mixer, and puree on high until smooth. Trim some of the fat of the flank steak and then cover with marinade. Let the flanks steak marinade in the fridge for at least 24 hours.
- Finely chop the cilantro, parsley, garlic and shallot and place in a bowl. Add the other ingredients in the chimichurri sauce except the olive oil. Whisking slowly, drizzle in the olive oil and blend until thoroughly mixed. You can do this in a blender too, but make sure that your chimichurri sauce still has texture.
- Heat your Memphis Wood Fire Grill grill to 400F and use Oak pellets. When the grill reaches 400F bring it up to its maximum temperature, press the up arrow again and enter direct flame mode. Set the grill to medium and using the Genie tool, insert the direct flame insert. Keep the hood open and grill the flank steak over high heat a couple of minutes on each side. You can baste it with some of the left-over marinade. Grill until you reached an inner temperature of 135 F. Remove the steak and slice long strips. Make sure that you cut against the grain. Serve with the chimichurri sauce.
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