Prep Time: 30 Minutes
Cook Time: 25 Minutes
1 Large Thomas Farms Grass-fed Flank Steak
1/3 cup cajun Spice Rub
1 1/2 cups olive oil
1 bunch parsley
1 bunch cilantro
1-2 lemons and limes
6 garlic cloves
2 tsp red pepper flakes
1 tsp oregano
2 tbsp honey
Salt and pepper
- Rub extra virgin olive oil on steak to lightly coat, then season heavily with spice rub. Let sit for 30 minutes to marinate while making chimchurri.
- Chop up vegetables and place in a bowl. Add in liquids and lightly stir. Zest and juice both the lemons and limes and stir to create chimichurri. Add in the spices and dry herbs and mix thoroughly. Refrigerate until ready to serve steak.
- When chimchurri is finished and cooled, cook the steak to medium-rare. Let rest 5-10 minutes before slicing and serving.
- Garnish with chimichurri and parsley. Add salt & pepper to taste.
Recipe courtesy of True Aussie Beef & Lamb