Chimichurri Flank Steak Over Campfire

This a perfect recipe to make ahead and leave in a large Ziplock to marinate in your cooler before hitting the road. It is best made a day ahead, but can be left to marinate in the cooler for three hours before cooking as well. The bright marinade is a surprising twist that will actually soften this tough cut. Our large cut was served up and gone within minutes.

The perfect side to this delicious cut of meat is our Cast Iron Farmer’s Market Fajitas Skillet.

1 bunch parsley, stems removed
1 bunch cilantro, stems removed
1/2 c avocado oil (or olive)
1/2 jalapeño, seeds removed and diced
3 tbsp oregano
3 tbsp red wine vinegar
2 garlic cloves, diced
1 tsp salt
1 tsp cracked pepper

2-3 lb cut of flank steak

Mix everything into a blender or use a hand immersion blender to blend everything Into a paste. Use half to coat your meat either in a dish for the fridge or a Ziplock for the cooler. Save half into a separate container to serve with the meat later.

After at least three hours of marinading, cook your flank over the camp grill or bbq until the meat reaches 145 degrees on the inside. This meat can easily overcook so watch it closely. It’s best served slides with a bit of pink the middle. Drizzle your reserved chimichurri sauce over the top to serve.

I serve this alongside a foil pack of potatoes and some foil wrapped corn that can be cooked right over the hot coals or on the grill grates with the steak.

Serves 4-6