Last night's dinner was simply amazing! I made these Grilled Marinated Flank Steak Sandwiches with a delicious Chimichurri Sauce and my family couldn't stop raving about how good they tasted. I can't wait to share the recipe with you all! To start off, I marinated the flank steak in a mixture of olive oil, balsamic vinegar, fresh garlic, and a variety of seasonings. I let it sit for a few hours to really absorb all of those delicious flavors. Then, I grilled it to perfection and sliced it up nice and thin for the sandwiches. Now let's talk about that Chimichurri Sauce! It's a bright and tangy sauce made with fresh herbs like parsley and cilantro, garlic, onion, olive oil, and red wine vinegar. It's the perfect finishing touch for this dish. For the sandwiches themselves, I toasted some crusty bread and piled on the thinly sliced steak, some caramelized onions, and a generous dollop of Chimichurri Sauce. It was the perfect combination of flavors and textures. Here's the full recipe: Grilled Marinated Flank Steak Sandwiches with Chimichurri Sauce Ingredients: - 1 1/2 lbs flank steak - 1/4 cup olive oil - 2 tablespoons balsamic vinegar - 4 cloves garlic, minced - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon smoked paprika - 1/2 teaspoon dried thyme - 1/2 teaspoon dried oregano Chimichurri Sauce: - 1/2 cup fresh parsley, chopped - 1/2 cup fresh cilantro, chopped - 1/4 cup red onion, chopped - 2 cloves garlic, minced - 1/4 cup olive oil - 2 tablespoons red wine vinegar - 1/2 teaspoon salt - 1/4 teaspoon black pepper Sandwiches: - Loaf of crusty bread - Caramelized onions Instructions: 1. In a large Ziploc bag, combine the olive oil, balsamic vinegar, garlic, salt, pepper, smoked paprika, thyme, and oregano. Add the flank steak and marinate for at least 2 hours or overnight. 2. Preheat grill to medium-high heat. Remove flank steak from marinade and grill for 4-5 minutes per side or until desired doneness is reached. Allow steak to rest for 5 minutes before slicing thinly against the grain. 3. To make the Chimichurri Sauce, combine all ingredients in a blender or food processor and pulse until well combined. 4. To assemble the sandwiches, slice the loaf of crusty bread into thick slices and toast on the grill or in the oven. Spread a generous amount of Chimichurri Sauce on one side of the bread, then top with the sliced flank steak and caramelized onions. These sandwiches are perfect for a summertime barbecue or a quick and easy weeknight dinner. Give them a try and let me know what you think!
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