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Flank Steak with Chimichurri Sauce

By: Lauren @
This image courtesy of

Mix up your steak eating routine with this gluten free allergy free recipe for Flank Steak with Chimichurri Sauce from Lauren @ For the unfamiliar, Chimichurri is an herbaceous South American steak sauce.


This recipe is by Lauren @

Allergy Free Eating for Healthy Living

For more recipes from and information about Lauren, be sure to check out her Featured Foodies profile page.


  • 1/4 cup plus three tablespoons olive oil
  • 1/2 cup red wine
  • 3 tablespoons garlic, chopped
  • 2 tablespoons worcestershire sauce
  • 2 stems fresh rosemary
  • Salt and pepper
  • 1 bunch parsley, leaves picked from the stems
  • 5 tablespoons raspberry vinegar
  • Juice of one half of a lemon
  • 3 shakes of Italian seasoning
  • 1 teaspoon lemon pepper
  • 1 tablespoon red pepper flakes


  1. Marinate flank steak in one quarter cup of the olive oil, red wine, 1 tablespoon chopped garlic, worchestire sauce, fresh rosemary, salt, and pepper by combining in a plastic bag or a shallow bowl. Steak should marinate for at least 2 to 4 hours, preferably all day.
  2. In a mini food processor, add parsley, 2 tablespoons garlic, 3 tablespoons olive oil, raspberry vinegar, lemon juice, Italian seasoning, lemon pepper, and red pepper flakes. Pulse on high until combined.
  3. Broil marinated flank steak on medium heat for about 10 minutes for a rare taste. Let steak sit for about 5 to 10 minutes then cut into strips.
  4. Serve steak strips with chimichurri sauce on top.

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