New This Month

Chimichurri-Marinated Flank Steak

This spicy steak appetizer packs big flavor into a little bite.

  • Servings: 20

Photography: Schiller,Charles

Source: Martha Stewart Weddings, Summer 2005


  • 6 garlic cloves, peeled
  • 3 bay leaves
  • 2 jalapeno chiles, seeded and coarsely chopped
  • 1 tablespoon ancho chile powder
  • 1 1/2 tablespoons coarse salt
  • 4 tablespoons distilled white vinegar
  • 1/2 cup finely chopped fresh cilantro
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh oregano
  • 1/4 cup olive oil
  • 2 pounds flank steak
  • Tomatillo Salsa
  • Frizzled Leeks
  • Pink peppercorns, for garnish


  1. Process garlic, bay leaves, jalapenos, chile powder, salt, and 2 tablespoons vinegar in a blender until a paste forms. Transfer to a mixing bowl. Add herbs. Whisk in remaining 2 tablespoons vinegar and the oil until smooth.
  2. Put steak in a baking dish, and coat both sides with marinade. Refrigerate steak, covered, overnight.
  3. Heat a grill pan or grill to medium-high heat. Scrape marinade from steak. Grill steak, turning once, to desired doneness, 6 to 7 minutes per side for medium-rare.
  4. Let steak rest 10 minutes. Cut against grain at an angle into 1/8-inch-thick slices. Place 2 to 3 slices on each plate. Top with salsa and leeks; garnish with peppercorns.

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