Whole30 Grilled Flank Steak with Chimichurri and Veggies

A grilled Flank Steak is one of my favourite special occasion meals and believe me, the final day of a Whole30Recipes IG takeover calls for something extra special. The weather isn't exactly the greatest in Toronto so I fired up my cast-iron grill instead.

I got a lot of questions about the one I use in the video. It's this one from Lodge: http://amzn.to/2G5Sw8S

I definitely recommend it and have been cooking with it for about 3 years now. However, it is big, heavy and I dread cleaning/seasoning it. But it brings me so much joy that I put up with the extra fuss!

As for the infamous chimichurri recipe. This may not be what many of you are used to in terms of a 'sauce'. Think if this chimichurri more as a vinaigrette or dressing. It's absolutely packed with flavours that are perfect for grilled meats, chicken and veggies. I recommend making it as written first and then if you don't like it loose you can remove the water and keep everything else the same.

For the chimichurri (in order of appearance):
1/4 cup water
1 tsp salt
1/2 cup parsley - finely chopped
1/2 cup cilantro - finely chopped
2tbsp fresh oregano (sub 1 tbsp if using dried)
10-12 mint leaves (sub 1 tsp if using dried)
1 shallot - finely chopped
3 cloves garlic - grated
2.5 tsp dried chili flakes
1/2 tsp smoked paprika
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar