Grilled Chicken Breast with Chimichurri (Hypertension-Strict Saturated Fat)

1. 1
   mix · ~5 min

   Prepare the chimichurri sauce.

   In a medium bowl, combine the finely chopped parsley, minced garlic, dried oregano, red wine vinegar, 3 tablespoons of olive oil, and red pepper flakes. Stir well to combine and season with a pinch of salt. Set aside to let the flavors meld.

   TIPFor the best flavor, make the chimichurri at least 15-20 minutes before serving, or even a few hours ahead.
2. 2
   prep

   Season the flank steak.

   Pat the flank steak dry with paper towels. Rub the teaspoon of olive oil all over the steak, then season generously on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Let the steak sit at room temperature for about 15 minutes before grilling.

3. 3
   grill · ~10 min

   Grill the steak.

   1.Preheat your grill to high heat (around 450-500°F or 230-260°C).

   2.Place the steak on the hot grill grates.

   3.Grill for 4-5 minutes per side for medium-rare (130-135°F or 54-57°C).

   4.Adjust the time by a minute or two per side for your desired doneness.

   TIPAvoid pressing down on the steak with a spatula, as this squeezes out the flavorful juices.
4. 4
   rest · ~10 min

   Rest the steak.

   Transfer the grilled steak to a cutting board and tent it loosely with aluminum foil. Let it rest for 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and flavorful steak.

5. 5
   serve

   Slice and serve.

   After resting, slice the flank steak thinly against the grain. Arrange the slices on a platter and spoon the chimichurri sauce over the top. Serve immediately.

   TIPSlicing against the grain is crucial for flank steak. Look for the direction of the muscle fibers and cut perpendicular to them.

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