This was my first attempt at grilled flank steak. We live in an apartment so I used a nonstick grill pan (instead of an actual grill) from Costco, which I’m kind of loving. I also made some homemade chimichurri to go with the steak and zoodles. The chimichurri drips down through the pieces of steak and get all over the noodles, and makes them taste so good. Seriously, I could drink chimichurri. Plus, the extra will make great salad dressing for the week. If you don’t have a julienne vegetable peeler for zoodles I highly recommend the Kuhn Rikon Julienne Peeler.
Grilled Flank Steak with Zoodles and Chimichurri
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 3
Ingredients
- 1 lb flank steak
- 3 zucchini
- 1 cup flat leaf parsley
- ½ cup of extra virgin olive oil
- 2 tbsp of raw and fermented red wine vinegar (by Eden Foods)
- 3 cloves of pressed garlic
- 1 tsp sea salt
- ¼ tsp ground fresh black pepper
- ¼ tsp red pepper flakes
Instructions
- With a vegetable julienne peeler, make zucchini noodles ahead of time. Use a fork to hold zucchini down instead of your hands to prevent injury.
- Add parsley, olive oil, red wine vinegar, pressed garlic, sea salt, black pepper and red pepper flakes to food processor to get chimichurri sauce.
- Grill flank steak on a grill pan for 5 minutes on eat side or until internal temperature reaches 130 - 135 degrees for medium rare. Then let steak rest for 10 minutes before slicing thinly against the grain.
- Saute zoodles in a little bit of olive oil for 4 minutes to soften them up before plating your dish. Add slices of flank steak on top, then drizzle or spoon chimichurri over steak. Enjoy!