Flap steak is an awesome and affordable way to enjoy steak. Even though it's not as highly valued as other cuts of beef, it's still completely delicious and tastes amazing served alongside fresh chimichurri. You've gotta give this meat a try!
- 1/2 cup fresh Italian parsley packed
- 1/2 cup fresh cilantro leaves
- ½ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 3-4 garlic cloves peeled
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
Preheat your grill to Medium-High heat (450-500 degrees F).
Season the steak on all sides with Beef Seasoning or equal parts salt, pepper, and garlic powder.
Place the seasoned steak on a hot grill, and cook for 4-6 minutes per side or until the internal temperature reaches 130-135 degrees F for medium rare steak.
Remove from the grill and allow to rest for 10 minutes.
While the steak is resting, make the chimichurri. Combine all ingredients except olive oil in a blender jar or food processor. Turn on the blender. While it is spinning, drizzle in the olive oil. Blend until there are no large pieces of herbs left and the sauce is a smooth consistency.
Slice the steak against the grain and serve with chimichurri.
Calories: 169kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Sodium: 401mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 986IU | Vitamin C: 14mg | Calcium: 17mg | Iron: 1mg