This is the main content.
Chimichurri Flank Steak with Grilled Pita
Recipes
Chimichurri Flank Steak with Grilled Pita
4 servings
4 hours, 40 minutes total (Active 40 minutes )

Ingredients

  • 1 serrano pepper
  • 3 cloves garlic
  • 2 small red onions, divided
  • 1 ½ bunches fresh Italian parsley
  • ½ bunch fresh cilantro
  • 0.25 oz fresh oregano
  • ½ teaspoon kosher salt
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • ¼ cup water
  • Large zip-top bag
  • 1 ½ lb flank steak
  • 2 rounds Deli pita bread

Steps

    1. Remove seeds from serrano pepper and chop coarsely. Smash garlic; chop 1 red onion (about ½ cup) and slice remaining red onion into ¼-inch-thick rings.
    2. Remove parsley, cilantro, and oregano leaves from stems; place in bowl of food processor. Add serranos, garlic, chopped red onions, and salt; cover and pulse until roughly chopped. Add oil and vinegar; process until smooth.
    3. Divide chimichurri in half; chill half. Place water and remaining half chimichurri in zip-top bag. Score both sides of steak in diamond pattern and add to bag (wash hands); seal bag and turn to coat. Chill 4 hours (or overnight) to marinate.
    4. Preheat grill on medium. Remove steak from bag, discarding marinade. Place steak on grill; cover and grill 5 minutes. Flip steak and add onions to grill; cook 8–10 minutes until onions are tender and steak is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak and onions to cutting board and let stand 10 minutes; temperature will rise 5–10°F during this time.
    5. Add pita bread to grill; cook 2–3 minutes until warm. Slice steak thinly across the grain. Cut pita bread in wedges. Serve steak with reserved chimichurri, grilled onions, and pita wedges.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 540, Total Fat 28g, Sat Fat 8g, Trans Fat 0g, Chol 135mg, Sodium 480mg, Total Carb 22g, Fiber 2g, Total Sugar 3g, (Incl. 1g Added Sugars), Protein 52g, Vitamin D 0%, Calc 10%, Iron 30%, Potassium 20%