Carne Asada with Chimichurri

Treat your senses to this irresistible dish and embark on a bold culinary journey that’s sure to leave you craving more. Juicy, perfectly grilled Flank Steak marinated in citrus, balsamic, and garlic, then topped with a vibrant homemade Chimichurri—it’s a fresh and flavorful masterpiece that's perfect for entertaining or an elevated weeknight dinner.

Ingredients:

For the Steak & Marinade:

• 2 lbs. flank steak

• ⅓ cup Olive Amelia Madagascar Black Peppercorn Olive Oil

• 2 Tbsp. Olive Amelia Neapolitan Balsamic Vinegar

• 1 tsp. Bourbon Smoked Garlic Salt

• Bourbon Smoked Citrus Pepper, to taste

• ½ cup Kentuckyaki (Kentucky-style teriyaki sauce)

• 3 cloves garlic, minced

• ⅓ cup orange juice

• ¼ cup lime juice

For the Chimichurri:

• 1 cup fresh cilantro

• 1 cup fresh parsley

• ⅓ cup Olive Amelia Madagascar Black Peppercorn Olive Oil

• 2 Tbsp. Olive Amelia Neapolitan Balsamic Vinegar

• ½ tsp. Bourbon Smoked Garlic Salt

• ½ tsp. Bourbon Smoked Citrus Pepper

• ¼ cup green onion, chopped

• 2 Tbsp. lime juice

• 4 garlic cloves

Instructions:

1. In a large bowl, whisk together all marinade ingredients. Place the flank steak in a large dish or zip-top bag and pour the marinade over the steak, ensuring it’s fully coated. Cover and refrigerate for 4 to 24 hours.

2. Preheat the grill to medium-high heat. Once hot, place the marinated steak directly on the grill and cook for 4–6 minutes per side for medium-rare to medium, or until desired doneness is reached.

3. Remove the steak from the grill and let it rest for 10 minutes before slicing.

4. Meanwhile, prepare the chimichurri by blending all chimichurri ingredients in a food processor or blender until smooth.

5. Slice the steak against the grain and spoon the fresh chimichurri generously over the top.

6. Serve with seasoned rice, grilled peppers, and onions for a complete meal.