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Brown Sugar Chimchurri Flank Steak




• 2 pound flank steak (about 1 inch thick)
• 1/3 cup, Epicurean Extra Virgin Olive Oil
• 3 TBSP, Epicurean’s Smoked Brown Sugar
• 4 garlic cloves, minced
• Kosher salt and freshly ground pepper to taste
• Chimichurri


Add the flank steak to a large baking dish and season it with the salt and pepper. In a bowl, whisk together the Epicurean Extra Virgin Olive Oil, Epicurean’s Smoked Brown Sugar, and garlic cloves, then cover the steak with it and place it in the fridge to marinate. Marinate 2-12 hours.
Grill or broil to taste. For broiling, move the oven rack as close as possible to the heat source and preheat the broiler. Place the steak on a broiler pan or baking sheet and broil on each side for about 3-5 minutes.
Allow the steak to rest for 10 minutes before slicing it thinly against the grain. Serve it immediately with the Chimichurri.

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