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Flank Steak with Zesty Mediterranean Chimichurri

Recipe by This is great served with mashed potatoes and roasted or steamed veggies!


  • 2 lb Flank Steak
  • 2 cups packed fresh Italian Parsley (about 2 bunches)
  • 2 medium garlic cloves, peeled and smashed
  • 1/4 cup packed fresh Oregeno Leaves
  • 1/2 tsp red pepper flakes
  • 3 Tbsp Red Wine Vinegar
  • Juice of 1 lime
  • 1 Tbsp plus 1 tsp French Pantry Zesty Mediterranean Herb Blend
  • 1 cup Demarle At Home Basil Olive Oil
  • Fresh Cracked Pepper to taste
  • Salt to taste


Wash Parsley & Oregano & use the Demarle At Home Eco-Chop to dry the herbsPlace the flank steak in a baking dish and using a steak knife or meat fork, poke several holes in the top and bottom to tenderize Place Parsley, Garlic, Oregano, Vinegar, Lime Juice, Red Pepper Flakes, Zesty Mediterranean Herb Blend, Salt & Pepper into the bowl of a food processor fitted with a blade attachment. Process until finely chopped stopping and scraping down the sides of the bowl with a spatula as needed, about 1 minute totalWith the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combineReserve 1/2 cup of the chimichurri sauce in a bowl. You will use this to top the steak when serving or place in individual bowls as a dipping sauce for the steakPour remaining sauce over the meat. Cover and refrigerate for at least 3 hours (the longer you can do this the better).Place steak directly over a hot grill and grill until desired temp. This cut of meat is best served medium rare Remove steak from grill and allow to rest before slicing.

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