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Tricks From The Trade | BBQ Chimichurri Steak

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The smell of a simmering grill.  The sound of good company and clanking glasses.  Summer has arrived.  And nothing says summer like a tender, juicy BBQ steak.  Add a refreshing kick to your grilling repertoire with this Mint Chimichurri to accompany a perfectly cooked BBQ Marinated Steak.


Marinated BBQ Steak | Mint Chimichurri



For Chimichurri

3/4 Cup, Mint Leaves

1/4 Cup, Parsley Leaves

1/4 Cup, Olive Oil

1 Tablespoon, Red Wine Vinegar

2 Cloves, Garlic

Pinch of Red Chili Flakes

Salt To Taste


For Steak:

1 2-lbs Flank Steak - (or cut of choice)

1/2 Cup, Black Jack's BBQ Sauce

Salt To Taste



For Steak:

Marinate steak in BBQ sauce in a mixing bowl or pan.  Let sit in refrigerator for at least 1 hour and up to 24 hours. Reserve excess marinade.

Heat grill to medium-high heat.  Oil grill and cook steak to desired doneness (5-7 minuets per side for medium rare), flipping accordingly.  After flipping steak, brush reserve BBQ sauce marinade on the steak to infuse flavor and prevent steak from drying.

Once steak is cooked, remove from heat and allow to rest for at least 10 minutes, allowing the natural juices of the steak to penetrate the meat.

Slice meat in 3/4" segments against the grain.

Slather with Chimichurri.


For Chimichurri:

While steak is on the grill, combine all ingredients in a small blender or food processor and pulse until well combined.


Adjust salt and spice level to desired flavor profiles.

Slather on cooked + spiced steak.




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