David Venable's Grilled Chimichurri Flank Steak

David Venable's Grilled Chimichurri Flank Steak


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Grilling is usually dad's job. But this Father's Day, surprise him with a delicious steak recipe from QVC's "Resident Foodie" David Venable.

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Chicago, Illinois

Time needed

4.5 hour preparation + 10-15 min cooking

Serving Size / Yield

2 punds


  • 8 C. flat leaf parsley leaves
  • 4 C. fresh cilantro leaves
  • 1 C. fresh oregano leaves
  • 6 garlic cloves
  • 2 Tbsp. Dijon mustard
  • 1/3 C. sherry vinegar
  • 1/2 tsp. crushed red pepper
  • 3 tsp. kosher salt, divided
  • 1-1/2 tsp. ground black pepper, divided
  • 1 C. extra virgin olive oil
  • 1-1/2 tsp. paprika
  • 1/2 tsp. chili powder
  • 1/2 tsp. onion powder
  • 1 tsp. coriander
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1/8 tsp. allspice
  • 1-1/2—2 lb. flank steak

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To prepare the Chimichurri sauce: add the parsley (leave 1/2 cup for the garlic fries), cilantro, oregano, garlic, Dijon mustard, sherry vinegar, crushed red pepper, 2 tsp. of kosher salt, and 1 tsp. of ground black pepper to the bowl of a food processor. Pulse a few times to chop.

Add olive oil and run the processor until the mixture is well-blended. Divide and reserve half the mixture for serving.

To prepare the marinade: whisk half of the Chimichurri sauce with the paprika, chili powder, onion powder, coriander, cumin, oregano, allspice, the remaining tsp. of kosher salt, and 1/2 tsp. of black pepper in a medium-size bowl.

Place the flank steak in a shallow casserole dish and pour the mixture over the steak, covering all sides. Cover and marinate for 30 minutes—4 hours in the refrigerator.

To grill the steak: preheat grill over medium-high heat. Oil the grill grate and place the steaks on the grill. Discard the marinade. Grill the meat for 5 minutes per side, or to the desired doneness. Serve with the reserved sauce.


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