8/27/09

Flank Steak with Chimichurri Sauce

This is another recipe from Sahily. One weekend they were here she found a recipe online for chimichurri sauce and made steak with chimichurri, it was soooo good. She left the recipe here, so I decided to make it too. I think when she made it she used Carne Asada meat. I found another recipe that I wanted to try along with hers that used Flank steak, so that's what we got. Now, I'm warning you, the sauce is Green, I'm talking green green, like Shawnna's car green, haha! Sorry I had to say that. But be adventurous and try it out. Just for information, this is an Argentinian recipe, so let's get cookin'...

The ingredients: Parsley, Cilantro, Red Pepper Flakes, Cumin, Dried Oregano (it asks for fresh, but I only had the dried), Garlic, Olive Oil, Red Wine Vinegar, Pepper, and Salt.


Puree all the ingredients in a food processor. Set aside 2/3 of the sauce for serving with the steak (place in a bowl covered with plastic wrap and let sit at room temperature.) The rest of the sauce will be used as a marinade. Place your choice of meat in a ziploc bag. Pour the chimichurri in and mix well. Turn every few hours to make sure it really soaks into the meat.

The recipe that I found said to remove the steak 2 hours before you grill it, so that it gets close to room temperature. Right before cooking, wipe off marinade from steak and sprinkle steak generously with salt and pepper. Then grill the steak to your desired doneness.

And there you go. Next slice it and serve with the chimichurri sauce. I tried to do some fancy little thing with the chimichurri sauce, no such luck, sorry. :)
Flank Steak with Chimichurri Sauce
from epicurious.com & simplyrecipes.com
1 1/2 C. (packed) fresh Italian Parsley
1 1/2 C. (packed) fresh Cilantro
3 tbsp. red or white wine vinegar
3/4 C. of olive oil
3/4 garlic cloves
3/4 tsp. dried crushed red pepper
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. freshly gorund black pepper
Puree all ingredients in a food processor. Transfer to a bowl, cover and let sit at room temperature. Place your steak in a ziploc bag. Take about 1/3 of the prepared chimichurri sauce and coat the steak. Remove all the air from the bag and secure close. Let steak marinade for several hours. Remove steak from refrigerator 2 hours before cooking so that it gets close to room temperature before cooking. Right before cooking, wife off marinade from the steak and sprinkle steak generously with salt and pepper. Grill the steak to your desired doneness. Let meat rest 5 minutes before cutting the meat.
*If you aren't grilling here are the instructions for stovetop/oven: Preheat oven to 350 degrees. Heat a large cast iron skillet on medium high heat. Hold the steak fat side down to render a little of the fat into the pan. Then sear each side until nicely browned, about a minute or two each. Transfer the steak to the oven to finish to desired doneness, anywhere from 5 to 15 minutes, depending on the thickness and size of the steak and how well done you like it.

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