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.
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