Camp Recipe: Chimichurri Flank Steak on the Fire

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This month’s recipe comes from John Stafford, Sales Executive, and CORE Business Development Manager. John is also an experienced river guide, having led groups of rafters through some of the Pacific Northwest’s most wild and beautiful rivers.

Chimichurri flank steak is always good and easy to make, and the chimichurri doubles as a bread dipper.

The Chimichurri:
One handful of fresh parsley, coarsely chopped
One handful of fresh cilantro, coarsely chopped
One shallot, diced
5-8 cloves of garlic, diced
One jalapeno seeded and diced
Redwine vinegar, 1/2 cup
Olive oil, 1/3 cup
Sea salt, a solid pinch
Fresh ground pepper, a generous amount

Add 2/3 mixture to a gallon zip lock bag with a Flank steak.
Let sit in the fridge/ cooler and marinate.

Sear/ cook over a red hot grill or coals to add sear to the steak.
Pull when the meat is to the temp of your choosing. Let it rest while enjoying a glass of wine. Slice against the grain, sprinkle with coarse sale and coat with the remaining chimichurri

Serve with a fresh baguette.

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