📖 Instructions

1. Prepare the Marinade: In a medium bowl, whisk together olive oil, red wine vinegar, minced garlic, soy sauce, Worcestershire sauce, Dijon mustard, smoked paprika, black pepper, and a pinch of salt. I usually add a dash of brown sugar, too, for a hint of sweetness but that's totaly up to you! The aroma alone should tell you that this is going to be a delicious meal.
2. Marinate the Flank Steak: Place the flank steak in a large resealable bag or shallow dish. Pour the marinade over the steak, ensuring it's well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight. The longer it marinates, the more flavorful and tender it will be. Trust me on this one; patience is a virtue here.
3. Prepare the Chimichurri Sauce: While the steak is marinating, prepare the chimichurri sauce. In a food processor or blender, combine fresh parsley, fresh oregano, minced garlic, red wine vinegar, olive oil, and red pepper flakes (if using). Pulse until finely chopped and well combined. Season with salt and pepper to taste. Alternatively, finely chop all the ingredients and mix them in a bowl for a more rustic texture. A little extra olive oil never hurt nobody.
4. Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent the steak from sticking. Nothing worse than losing half your steak to the grill!
5. Grill the Flank Steak: Remove the flank steak from the marinade, letting any excess drip off. Discard the marinade. Place the steak on the preheated grill and cook for about 4-6 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature; 130-140°F (54-60°C) is ideal. Remember, carryover cooking will continue to raise the temperature slightly after you remove it from the grill.
6. Rest the Steak: Once the steak is cooked to your liking, remove it from the grill and place it on a cutting board. Cover it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Don't skip this step!
7. Slice and Serve: After resting, slice the flank steak thinly against the grain. This is crucial for tenderness, as flank steak can be a bit tough if not sliced properly. Serve immediately, topped generously with the prepared chimichurri sauce. Garnish with extra fresh parsley, if desired. Enjoy every last bite!