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Flank Steak With Chimichurri Sauce

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Flank Steak With Chimichurri Sauce

A Tasty Treat With An F/A Flavor Boost!
Course: Main
Cuisine: Southwestern
Rub: Double Down Moo’d Enhancer Dirty Gringo
Author: Mike Southerland


  • 1 Flank 2 1/2Lb. Steak With Excess Fat and Blue Skin Removed
  • Double Down
  • Moo’d Enhancer
  • Chimichurri
  • ! Bunch Of Cilantro
  • 1 Bunch Flat Leaf Parsley
  • 3 Cloves Garlic
  • 1/2 Medium Onion
  • 1/4 Cup Olive Oil
  • 2 Tbs. Red Wine Vinegar
  • 1 Tsp. Red Pepper Flake
  • 1 Tsp. Dirty Gringo
  • Juice Of 1 Lime
  • 1 Tsp. Salt
  • 1/2 Tsp. Black Pepper


  • Season Flank steak generously with Double Down and Moo’d Enhancer, let sit for 1 hour in the refrigerator. Set grill up and take temp up to 400. While grill is coming to temp place all ingredients except olive oil into the food processor. Pulse a couple times, set on low and add olive oil a little at a time. Blend until you have a smooth consistency. Place in a storage container. Place flank steak on the grill and cook approximately 3 minutes per side. You have to get a feel for this, do not take it over 125-130. Let rest for 10 minutes tented, slice, serve and enjoy!!!