Flank Steak with Chimichurri Sauce
Chimichurri is a wonderfully aromatic Argentinian sauce that is often used as a marinade or served alongside grilled beef. I prefer the latter as I find it perfectly accompanies the steak without masking the steak itself.
The recipe below is just one variation of chimichurri, I love that this one uses a combination of aromatic herbs to tempt the palate.
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Flank Steak with Chimichurri Sauce
Serves: 6
Ingredients:
Chimichurri:
1 1/2 cup olive oil
Juice of 2 limes
1 1/2 cup fresh parsley
8 cloves garlic
2 shallots, halved
2 tablespoons each fresh basil, thyme, and oregano
2 pounds flank steak
Kosher salt
Freshly ground pepper
Preparation:
- Combine the chimichurri ingredients in a blender and pulse until minced. Season with salt and pepper, to taste.
- Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat.
- Preheat the grill over High heat. Sprinkle the steak with coarse salt and freshly ground pepper. Place steak on the grill and cover. Grill to medium rare doneness, about 4-6 minutes per side.
- Remove from the steak from the grill and place on a cutting board. Cover with aluminum foil, and let rest for 10 minutes.
- Slice the steak thinly against the grain, and serve alongside chimichurri sauce.
Filed under: Recipe on September 19th, 2010
