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1 1/2 Lb Flank Steak
2 Tbsp Honey Chipotle Seasoning
2 Tsp Canola Oil
Southwestern Chimichurri Sauce
1 Bunch Parsley
1 Bunch Cilantro
1 Tbsp Cha Cha Cha Chipotle
6 Garlic Cloves, Peeled and Minced
1/4 Cup White Wine Vinegar
1/2 Cup Olive Oil
Pinch of Red Pepper Flakes, if Desired
Take out your flank steak about an hour before you plan of cooking it. Bringing meat closer to room temperature before cooking allows for a more even cooking.
Rub each side with 1 tsp canola oil and 1 tbsp Honey Chipotle seasoning. Let sit and marinate till ready to cook.
While the meat is marinating, lets make the Southwest Chimichurri Sauce. Place all ingredients (liquids first) in a blender or food processor and process/blend until it has a nice consistency that you are happy with. Including the Cha Cha Cha Chipotle adds such a lovely smokey flavor that complaints all the other ingredients! I like mine to be a little on the chunky side. Place in a cool spot till ready to serve. Will keep in fridge for 3-4 days if you want to make it ahead of time.
Preheat grill to medium heat. Grill each side for approximately 7 minutes per side for a medium rare. Make sure to let it rest under a loose piece of foil before cutting to allow juices to redistribute.
Slice against the grain and serve with the Southwestern Chimichurri Sauce and Chipotle Polenta.
Soo yummy and flavorful!
Hope you enjoy!