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Sunny Anderson, co-host of Food Network's "The Kitchen," shares her super-simple grilled flank steak marinated in AND served with a zingy chimichurri-like green sauce. Pair it with her Two-Ingredient Creamy Roasted Rosemary Potatoes and a salad or your favorite veg for an impressive, flavorful meal that comes together in a snap. 

When it comes to cooking steak or any other kind of meat, Sunny says there are two tips you must know: Let the raw meat come to room temp before you prepare it, so it cooks evenly and then slice the cooked meat against the grain. Otherwise, it can end up too stringy and chewy. Paying attention to these little details will make a big difference in the finished dish! 

Catch Sunny on her newest Food Network show, "Outrageous Pumpkins," which premieres October 2nd and is streaming on Discovery Plus. 

For more recipes by Sunny, check out her Slow Cooker Root Beer Rump Roast and German Chocolate Cookies


For the Green Sauce:
  • 1 bunch flat-leaf or curly parsley, leaves only
  • 1 bunch cilantro, leaves only
  • 5 cloves garlic, peeled
  • ½ red onion
  • 2 teaspoons Hungarian or hot paprika
  • 2 tablespoons red wine vinegar
  • ½ cup olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
For the Steak:
  • 2 pounds flank steak
  • Ground cumin, for dusting
  • Kosher salt and freshly ground black pepper


Serves: 4 to 6


For the green sauce, in a food processor, combine the parsley, cilantro, garlic, red onion, paprika, vinegar, olive oil, salt and pepper and blend until smooth. Reserve half for drizzling on the steak. Place the remaining half in a large resealable plastic bag. 

For the steak, place the meat in the bag with the sauce, squeeze out excess air and seal. Marinate at room temperature for up to 2 hours. 

Preheat a grill or grill pan over medium-high heat. Remove the steak from the bag and discard the marinade. Season the steak with a dusting of cumin, a pinch of salt and a few grinds of pepper on both sides. 

Grill the steak, flipping just once, until medium rare, 5 to 6 minutes per side. Transfer to a plate, cover loosely with aluminum foil and let rest for 10 minutes before slicing AGAINST or perpendicular to the striations in the meat. Serve drizzled with the remaining green sauce.