BHA & BHT Free Flank Steak with Herb Chimichurri
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the steak
- 1 Ā½ lb flank steak
- 1 tbsp olive oil
- 1 tsp fine sea salt
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
For the chimichurri
- 1 cup fresh flat-leaf parsley leaves and tender stems, finely chopped
- Ā½ cup fresh cilantro leaves and tender stems, finely chopped
- 2 tbsp fresh oregano leaves, finely chopped
- 3 cloves garlic, minced
- 3 tbsp apple cider vinegar
- ā cup olive oil
- Ā¼ tsp fine sea salt
- Ā¼ tsp ground ginger
Instructions
- 1
Pat the flank steak dry with paper towels. In a small bowl, stir together the salt, turmeric, and ginger for the steak. Rub the mixture evenly over both sides of the steak, then drizzle with the 1 tbsp olive oil and rub to coat. Let the steak rest at room temperature for 30 minutes.
- 2
While the steak rests, make the chimichurri: combine the parsley, cilantro, oregano, and garlic in a small mixing bowl. Add the apple cider vinegar, 1/3 cup olive oil, salt, and ginger, then whisk or stir until fully combined. Taste and adjust salt. Set aside at room temperature to let the flavors develop.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!