Basil Flank with Sundried Tomato Chimichurri

The Minnesota Beef Council presents…12 Days of Grilling! Laurie Crowell, owner of Golden Fig prepares one of her favorite recipes.


1/3 C Basil Balsamic (or any regular aged balsamic will do, just increase the amount of fresh basil by a bit)
1/4 C Worcestershire (I LOVE Colonel Pabst Brand)
1 TB Coarse Ground Mustard
1 garlic clove, minced
2 basil leaves, finely chopped
1/3 C olive oil
Salt and Pepper to taste

Mix up marinade and pour into Ziploc gallon bag.

1.5 lb flank steak, trimmed of visible fat and poked with knife on both sides. Add to Ziploc bag and let marinate a few hours, up to overnight.

Heat grill to medium high. Cook flank for 2 minutes per side, turn grill down to medium.

Cook until desired temp. Remove from grill and place on plate, cover with foil and let rest 10 minutes before slicing against the grain in thin slices.

Sundried Tomato Chimichurri

1/4 C Basil Balsamic
1/3 C Olive Oil
1/2 C Cilantro
1 tomato, seeded and diced
6 basil leaves, chopped
4 sundried tomatoes, packed in oil, chopped
2 garlic cloves, minced
1/3 C red onion, finely chopped
Pinch of red pepper flakes
salt and pepper to taste

Mix all ingredients, taste for seasoning, serve on thinly sliced, grilled flank steak.

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