Matambre a La Parrilla

Ingredients

Flank steak

2 pounds

Garlic

4 cloves, minced

Fresh parsley

1/4 cup, chopped

Dried oregano

2 teaspoons

Red pepper flakes

1 teaspoon

Olive oil

1/3 cup

Lemon juice

2 tablespoons

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Instructions

1. In a bowl, combine the minced garlic, chopped parsley, dried oregano, red pepper flakes, lemon juice, olive oil, salt, and black pepper to create the marinade.
2. Place the flank steak in a large resealable bag and pour the marinade over it. Seal the bag, ensuring the steak is well coated, and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the grill to medium-high heat.
4. Remove the flank steak from the marinade and discard the excess marinade.
5. Grill the flank steak for about 8-10 minutes per side, or until it reaches your desired level of doneness.
6. Remove the steak from the grill and let it rest for a few minutes before slicing.
7. Slice the steak against the grain into thin strips and serve with chimichurri sauce drizzled over the top or on the side.