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Chimichurri Flank Steak with Grilled Pita
Recipes
Chimichurri Flank Steak with Grilled Pita
4 servings
280 minutes total (Active 40 minutes)

Ingredients

  • 1 serrano pepper, seeded and chopped
  • 3 cloves garlic, smashed
  • 2 small red onions, divided
  • 1 ½ lb beef flank steak
  • 1 ½ cups Italian parsley leaves
  • ½ cup fresh cilantro leaves
  • ¼ fresh oregano leaves
  • ½ teaspoon kosher salt
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 2 Deli pita bread

Steps

    1. Score both sides of steak in a diamond pattern. Place steak in a large zip-top bag.
    2. Place parsley, cilantro, oregano, chopped red onion, serrano pepper, garlic, and salt bowl of food processor. Cover and pulse until roughly chopped. Add oil and vinegar; process until smooth.
    3. Divide chimichurri and chill half. Add water and remaining chimichurri to steak. Seal bag and turn to coat. Refrigerate 4 hours (or overnight) to marinate.
    4. Preheat grill on medium. Drain steak; discard marinade. Place steak on grill; cover and grill 8–10 minutes. Turn steak and add onions to grill; cook 8–10 minutes until onions are tender and steak is 145°F and lightly charred, turning once halfway through grilling. Transfer steak and onions to cutting board; let stand 5 minutes. Add pita bread to grill; cook 2–3 minutes or until warm. Slice steak thinly across the grain. Cut pita bread rounds in wedges. Serve steak with reserved chimichurri, grilled onion, and pita.