Grilled Flank Steak with Chimmichurri

Grilled steak is as simple as it gets. The secret here is to marinate the meat in the fabled chimichurri sauce, making the tri-tip tender and flavourful. Tri-tip is cut from the bottom sirloin and has a hearty texture, a cut that’s becoming more popular in North America. Ask your butcher for it and she’ll be impressed.

Serves 4 to 6

Ingredients

• 1 tri-tip steak, about 2 pounds (900 g), 1 1/2 inches (4 cm) thick
• 4 cups (1 L) classic chimichurri

Directions

1. Pour half of the chimichurri over the steak, and allow to marinate overnight.
2. The next day, allow the steak to come to room temperature. Brush off the marinade and set aside for basting.
3. Preheat the grill to medium-high, then clean and oil the grill grates.
4. Wipe off the excess marinade from the steak so that it doesn’t burn. Grill the steak for 5 minutes or until nice golden char marks develop. Turn the steak 45 degrees and cook a further 3 minutes. Flip and continue to cook, basting with the reserved chimichurri sauce, until the internal temperature reads 145°F (63°C).
5. Remove the steak from the grill, and tent loosely with aluminum foil. Let rest for 10 minutes to allow the meat to relax and the juices to redistribute.
6. Carve the meat, and serve with the remaining chimichurri sauce.