Beer marinated Steak with tomato Chimichurri

Is your mouth watering already and you don't even know what's in the recipe yet??  For all you steak lovers I bet it is! This recipe is a compile from two recipes I love. The Skinnytaste Cookbook by Gina Homolka and Great Food Fast by Martha Stewart. It's a flank steak, which is my favorite because it's thin and cooks super fast fast on the grill. It's so soft and flavorful to eat. It's also low in calories. About 250 per serving!  Even though the steak doesn't take long to cook, you still need to allow at least 2-3 hours for the meat to marinade to maximize the flavors.

 Wondering what chimichurri is? It's a green sauce from Argentina made for grilling  meats. Originally the base ingredients have been parsley, garlic, oregano and olive oil. This recipe's chimichurri is more like pico de gallo and chimichurri had a baby. It's SO good!  

Ok ready? Here it is: 

Ingredients: 

Flank steak 

1 teaspoon cumin

1/2 teaspoon oregano

1/4 teaspoon salt

Dash of pepper 

3 diced green onions

Olive oil 

2/3 light beer (I used Ommission Lager b/c it's gluten free 👏) 

Score the steak in a criss cross pattern on both sides. 

Rub a little olive oil on steaks then Dry rub all the seasonings on both sides. 

Place in a shallow dish with beer and green onions. 

Cover and marinade in fridge for 2-3 hours. 

Grill each side for 3-4 minutes for medium rare. 

Chimichurri:

2 diced plums 

3-4 diced green onions

1/4 C chopped cilantro 

1/2 tablespoon vinegar (white, red wine or apple cidar. You pick!) 

Dash of salt 

1-2 fresh squeezed lime juice

1 tablespoon pickled jalapeño relish

1 tablespoon olive oil

Mixed everything together and place in a jar in the fridge until you are ready to eat.

Scoop generous amount onto your steak. 

Enjoy! 

Served with a side of potatoes.