Flank Steak with Chimichurri
I love Chimichurri – it’s flavorful and delicious, and so easy to make. This is a great recipe for entertaining because once you whip up the sauce, it tastes good on any protein. I have made this with pork, fish, beef, and chicken. The sauce can be made a day in advance and poured over the meat when serving. You can marinate the meat for a 1/2 hour before grilling it as I’ve done in this recipe. Or grill it plain, and then top off with the bright green sauce. You really cannot mess it up. The last time I served this my son’s friend was over. He kept saying “What is this sauce, I’ve never tasted a sauce like this….” I took it as the ultimate compliment, especially when he cleaned his plate – twice!
Ingredients:
6 garlic cloves, peeled
2 jalapenos, seeded and cut roughly in pieces
1/4 cup red wine vinegar
about 1/2 cup fresh flat-leaf parsley
about 1/2 cup fresh oregano leaves (or sub with cilantro)
3 limes, juiced
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon whole black peppercorns – or 1/2 teaspoon of freshly ground pepper
2 lbs Flank Steak (I also love Skirt Steak here)
Directions:
Combine the garlic, jalapeno, vinegar, add the parsley, oregano, lime juice, olive oil, salt and pepper to a food processor or small blender, and blend thoroughly until well combined.
Reserve 1/2 cup chimichurri to serve and marinate the beef in the rest. I like to put the beef and chimichurri in a sealable plastic bag and set aside in the refrigerator for 30 minutes or so.
Preheat an outdoor grill or oven broiler to high.
Remove the beef from the marinade, wipe off any excess. Season both sides with a generous amount of salt and pepper. Place on grill and grill until charred and to your desired temperature/doneness. Allow to rest for about 5 minutes prior to slicing. Slice in thin strips against the grain of the beef. Spoon the chimichurri over the meat, and serve with remaining sauce at the table.