Grilled Flank Steak with Salsa Verde


  • 2 lbs flank steak
  • Salt and fresh pepper
  • 4 cloves garlic, minced
  • 2 Tbsp dried oregano
  • 1/2 cup olive oil
  • 1 cup Turning Leaf Merlot wine
  • 1 fresh bay leaf
  • 1 bunch fresh parsley, chopped
  • 3 Tbsp red wine vinegar
  • 1/2 tsp red chili flake
  • 1/2 tsp cumin

Lightly pierce flank steak all over with sharp paring knife and season with salt and pepper. Mix together half of the garlic, half of the oregano, half of the olive oil, and the red wine for a marinade. Combine steak and marinade mixture in large resealable bag and let sit in fridge for at least 4 hours. Mix together remaining garlic, bay leaf, oregano, vinegar, chili flake, cumin, and a few teaspoons of warm water lightly in food processor, add parsley and pulse until combined. Slowly drizzle in remaining olive oil while mixing and continue until combined. Set sauce aside and let flavors mix for at least two hours. Preheat grill, clean and lightly oil grates. Grill flank steak over medium-hot grill, about 6-8 minutes per side for medium rare. Remove steak from grill and let rest for 5-10 minutes, slice across the grain and garnish with salsa verde.

Yield: 4-6 servings
Prep time: 30 minutes (plus marinade time) - Cook Time: 30 minutes

Pairs Well With: