Well, it’s after Labor Day. Technically, Summer is over…buuuuutttt, as long as it’s warm in your heart, you have absolutely nothing to fear. IF you’re using a gas grill, you can have a summer moment in a flash (see what I did there?).

NO, seriously, Summer is literally just one recipe away. Preheat your grill and let’s go!

Here’s what you’ll need:
A good few sprigs of rosemary, fresh thyme, parsley, oregano, and basil
3 cloves of garlic
1 tablespoon of kosher salt
1/2 teaspoon red pepper flake
1/2 teaspoon dried fennel
1 teaspoon ground black pepper
About 3/4 cup of olive oil
2-1.5 pound flank steaks

Throw all of the ingredients, except for the flank steaks, in to a food processor. Blend until smooth. Then, add the steaks to a food storage bag along w/the marinade. Let the steaks marinate for at least 2 hours – but overnight is optimal. Bring the steaks to room temperature and then preheat the grill to 400 degrees. Cook the steaks on both sides until desired temperature is reached. Serve with chimichurri.

For the cilantro chimichurri:
2 bunches of cilantro
3 cloves of garlic
1 teaspoon of apple cider vinegar
1 tablespoon lime juice
1/2 teaspoon of salt
1/2 teaspoon of pepper
About 3 tablespoons of olive oil

For the chimichurri, blend all the ingredients together until smooth!

Garlic & Herb Grilled Flank Steak
Garlic & Herb Grilled Flank Steak

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