Grilled Chimichurri Flap Steak

1. 1

   Trim off all the excess fat and silver skin from the meat and set aside

2. 2

   Mix all the dry ingredients in a large plastic food by shaking the bag. Once the dry ingredients are combined put in the wet ingredients and repeat the shake. Now place the meat in the bag and massage it until all the meat is completely covered with the mix. Get all of the air out of the bag and seal. Place the meat in the refrigerator for at least 8 hours, but overnight is the best. When you are ready to fire up the grill take the meat out of the refrigerator and let sit on the counter until the grill is hot. Go start the grill now and let the grates get really hot, about 20 minutes. Once you have the heat and the grate is turning white, place the steak on the grill at a diagonal over direct heat and cook for 2 minutes (time this) turn the meat at the same diagonal and cook for two minutes. Repeat this process two more times but change the direction of the diagonal to the complete opposite direction. The meat will have cooked a total of 8 minutes. Now you have great grill marks and perfectly cooked meat so remove the meat from the grill and let it rest for 5 minutes. Believe me, it's hard, you want to just bust off a piece at the end but don't give in. Serve this delicious steak with rice and grilled vegetables. Also, if you want you can take a few tablespoons of the marinade before you put the meat inside the bag and save it. Makes a great sauce to serve over the steak, but that's up to you.

* Per serving · 4 servings · Values may vary.

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