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Ingredients (one per line)
1 cup fresh parsley, finely chopped 1/2 cup fresh cilantro, finely chopped 4 cloves garlic, minced 1/2 teaspoon red pepper flakes 1/2 teaspoon black pepper 1 teaspoon salt 1/2 cup olive oil 1/4 cup red wine vinegar 1 pound flank steak 1 tablespoon olive oil (for grilling) 1 teaspoon salt (for steak) 1/2 teaspoon black pepper (for steak)
Instructions (one step per line)
In a bowl, combine 1 cup fresh parsley, 1/2 cup fresh cilantro, 4 cloves minced garlic, 1/2 teaspoon red pepper flakes, 1/2 teaspoon black pepper, and 1 teaspoon salt — 5 minutes Add 1/2 cup olive oil and 1/4 cup red wine vinegar to the bowl, whisk until combined — 2 minutes Cover the chimichurri sauce and let it sit at room temperature for at least 10 minutes to allow flavors to meld — 10 minutes Preheat a grill or grill pan over medium-high heat — 5 minutes Rub 1 pound flank steak with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper — 2 minutes Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, total cooking time — 10 minutes Remove the steak from the grill and let it rest for 5 minutes — 5 minutes Slice the steak against the grain and serve with chimichurri sauce drizzled on top — 2 minutes
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