This is so good you might want to share it with all your friends at a cook out or save it all for yourself. Either way, I won’t judge! The first time I made this for hubby and I we killed it in one sitting. We were beyond satiated but yet so sad there were no leftovers. The second time around we bought a larger slab of meat and used the leftovers for a chopped salad that could give Chipotle a run for it’s money.
The flank steak on it’s own has so much flavor but some reason I love drizzling my Fresh Chimichurri on top of it. It’s incredible. So those leftovers I had… I turned the chimichurri into a dressing by adding more extra virgin olive oil and kosher salt to taste. Then tossed it with red romaine, grape tomatoes, red onion and whatever else I had sitting in the fridge. Oh and not to forget to mention the killer Cilantro Lime Rice I served with the flank steak, those leftovers were tossed into the salad too.
Quite frankly, this Summer I’ve reached a point of having gone over my head with these chopped salads… I’m not sure which is my favorite now. But this one is definitely on the top. So if it’s just the two of you then definitely go for at least 1.5 pounds of flank steak to play it safe for leftovers.
Typically I like to keep things like adding sugar to a recipe (that isn’t a dessert) at a minimal to never but a perfect marinade for grilling something like this requires a little bit of sugar to get that sweet char taste. It’s so worth it! Just make sure as it’s very important to let the meat sit for about 10 minutes before you start slicing it! You don’t want all those flavorful juices oozing out all over the place. Also, you always want to cut against the grain diagonally with a sharp knife. This allows the meat to be that much more tender. Okay, I’m done holding you up! The important stuff is in the recipe 🙂