Grilled Flank Steak With Mango Chimichurri

Serves

4

Prep Time

20 minutes

Cook Time

20 minutes

Ingredients

For the Steak:
  1.5 lbs. (680g) flank steak
  ½ tsp. salt
  ½ tsp. pepper
  1 onion, sliced
  1 tbsp. cumin
  1 tbsp. chili powder
  2 limes, juiced
  1 tbsp. honey
  1 tbsp. red wine vinegar
  2 tbsp. olive oil
  2 cloves garlic, minced
  4 tbsp. cilantro, chopped
  ½ tsp. red chili flakes
For the mango chimichurri:
  2 tsp. red wine vinegar
  4 tbsp. olive oil
  ¼ tsp. red chili flakes
  1 clove garlic, minced
  ½ tsp. dried oregano
  4 tbsp. cilantro chopped
  1 mango, peeled, and cubed
  ½ tsp. salt
  ¼ tsp. pepper

Nutrition

(Per Serving)

Calories

444

Fats

23 g

Protein

38 g

Carbs

24 g

Instructions

  • Season the steak with salt and pepper. Then mix all the remaining ingredients for the steak into a large bowl and stir to combine. Add the flank steak, toss until well coated, cover and place in the fridge to marinate for 3 hours or overnight.
  • When ready to cook, remove the steak from the fridge and set it aside for 15 minutes to come to room temperature.
  • Place a skillet over a high heat, place the steak in the hot skillet and sear for 2-3 minutes until browned. Flip the steak over and cook on the second side for 2-3 minutes then remove the steak from the hot skillet and place on a board to allow the steak to rest for 5-10 minutes before serving.
  • To make the mango chimichurri, mix the vinegar, olive oil, red chili flakes, oregano, cilantro and garlic together in a bowl. Season with salt and pepper, add the mango and stir to combine.
  • Slice the steak, cutting across the grain of the meat. Serve immediately with the mango chimichurri.