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Brazilian Grilled Flank Steak With Chimichurri Rice

  • Author: Lovely Little Kitchen
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 6 servings 1x

Scale

Ingredients

  • 2 pounds flank steak
  • 1 packet McCormick Grill Mates Brazilian Steakhouse Marinade
  • 1/4 cup water
  • 1/4 cup oil
  • 1 tablespoon red wine vinegar
  • For the Chimichurri
  • 1/2 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 teaspoon McCormick Oregano Leaves
  • 2 cloves garlic, peeled
  • 1 tablespoon red wine vinegar
  • 1/2 cup olive oil
  • 1/4 teaspoon salt

For the Rice

  • 1 tablespoon butter
  • 1 cup jasmine rice, rinsed and dried
  • 2 cups water
  • 1 cup fresh corn kernels

Instructions

For the Marinade

  1. Place flank steak in a shallow container or large plastic zip top bag. In a small bowl, mix marinade packet with water, oil, and vinegar and pour over meat. Turn meat to coat the surface, cover, and allow to marinate for 3-4 hours.

For the Chimichurri

  1. Place all ingredients in a small food processor and pulse. You want to leave some texture, so do not puree. You can also just chop everything by hand and combine with the vinegar and oil.

For the Rice

  1. In a medium size pan, melt butter over medium high heat. Add rinsed, dried rice to the pan, and stir to coat the rice in the butter. Cook for a few minutes, just to slightly toast the rice. Add water then bring to a boil. Turn heat down to medium low, and cover. Cook 8-10 minutes. Add half of the chimichurri to the rice, along with the corn. Stir to combine and fluff.

For the Flank Steak

  1. Preheat your grill to 400 degrees. Brush grates with wire brush to prevent sticking.
  2. Cut the flank steak into one in strips with the grain. This way, when the meat removed from the skewer and cut to eat, the cutting will be against the grain.
  3. Place the skewered meat on the grill and cook 2-3 minutes per side, turning three times to cook all four sides.
  4. Remove the meat from the grill and cover, letting it rest for 5-10 minutes. Remove from the skewer and serve over rice. Serve with remaining chimichurri as an optional topping.