The Art of Cold

Insight and Updates from the Leaders in Refrigeration

Chimichurri Grilled Flank and Aji Verde

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Sep 27 | Food

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Fire up the grill this fall and put a different spin on the traditional steak.



2 bunches Cilantro 1/2 T. Crushed Red Chile
1 bunch Parsley 1 ea. Jalapeno-stemmed and seeded
2 boxes Oregano 1 C. Olive Oil
1 head Garlic-peeled Salt and Cracked Pepper
2 ea. Medium Shallots Flank Steak
1 bunch Green Onions 1 C. Mayo
3 limes-zest and juice  


Combine all ingredients except flank steak and mayo in a blender or food processor and process until desired consistency.

Use about 1/2 the chimichurri mixture to marinate the flank steak for four hours.

Grill over hardwood lump charcoal until desired doneness.

Let rest for at least five minutes.

In the meantime, mix mayo and chimichurri mixture together until you have a nice consistency dipping sauce. Taste for seasoning.

Slice steak across the grain of the meat, and serve on nice toasted bread or in a taco shell. Top with some of your favorite things and the dipping sauce. 


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