Flank Steak with Josh Cabernet Chimichurri Sauce

Serves 4

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Serves 4

“When I started my first sommelier job, I invited my parents for dinner at the upscale restaurant where I worked and bought my dad the biggest steak on the menu. This recipe always reminds me of that night: one of the proudest moments of my life.” – Joseph Carr, Founder, Josh Cellars

A cut of steak and a glass of wine go hand-in-hand. This combination inspired our experts to craft our Flank Steak with Josh Cabernet Chimichurri Sauce recipe to pair with our Cabernet Sauvignon. Give yourself a night to remember by making this steak for guests or a date night.

Ingredients

1 flank steak (about 1 ¾ to 2 lbs)
1/4 cup plus 2 Tbsp. Josh Cabernet Sauvignon, divided
5 garlic cloves chopped (about 2 Tbsp.), divided
1 1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 cup olive oil
2 cups fresh parsley leaves
1 Tbsp. fresh oregano leaves
1/4 tsp. red chili pepper flakes

Directions

1
Place flank steak in shallow baking dish. Combine 1/4 cup wine and 1 Tbsp. garlic in small bowl. Pour over steak and refrigerate 2 hours. Turn steak, and marinate another 2 hours.
2
Mix salt and pepper in small bowl.
3
Combine olive oil, 2 Tbsp. wine, remaining garlic, parsley, oregano, chili flakes, and ½ teaspoon of the salt & pepper mixture in a blender or food processor. Blend, then transfer to a small bowl and refrigerate.
4
Heat grill to high. Remove steak from marinade and season both sides with salt & pepper mixture. Grill about 4-5 minutes per side depending on thickness of steak, turning once. (The internal temperature in the thickest section of steak is 125°F for medium rare.) Remove steak from grill, cover and let rest 8-10 minutes.
5
Slice steak and serve with sauce.