Chimichurri Flank Steak

August 14, 2012

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For a little taste of South America in your kitchen, try this fiery recipe for Chimichurri Flank Steak. Chimichurri is the quintessential sauce of Argentina and best enjoyed on juicy, grilled steaks. Meats in Argentina are never served without a side of chimichurri! The traditional sauce is made with parsley, garlic and vinegar–and it surely packs a punch. To best showcase this tasty marinade, I decided to grill flank steaks, a long and thin cut of meat that is surprisingly lean and very juicy. Although this recipe is perfectly delicious on its own with a side of vegetables and potatoes, I decided to throw the steak in sizzling fajitas along with with sautéed onions and red peppers for a family dinner at the beach last week. Feel free to be creative with sides and serving suggestions. However you decide to serve it, the succulent, boldly flavored steak will take center stage. A perfect excuse to throw your next fiesta! 

Chimichurri Flank Steak

Ingredients
2 pounds flank steak
1 bunch fresh parsley, leaves only
1 bunch fresh cilantro, leaves only
5 cloves garlic
1/2 red onion, roughly chopped
2 teaspoons hot paprika
2 tablespoons sherry vinegar
1/2 cup extra virgin olive oil
1 tablespoon corase salt
1 teaspoon freshly ground black pepper

Directions
First, make the chimichurri marinade: In a food processor, combine parsley, cilantro, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth. The rich red color comes from the hot paprika.

Reserve half of the marinade for drizzling on the steak after it is grilled. Take remaining marinade and add it to a sturdy plastic bag along with the steaks. Seal the bag carefully and make sure the steaks are coated well. Marinate for at least one hour or up until overnight.

Preheat grill to medium-high. Grill steak over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let steak rest for 12 minutes, so all of the juices are sealed in.

Drizzle chimichurri sauce over the steaks. Using a sharp knife, cut thin slices against the grain at a 45-degree angle – this is imperative to ensure tenderness. Serve steak on its own or in fajitas with your favorite toppings.


Chimichurri Flank Steak
 
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Ingredients
  • 2 pounds flank steak
  • 1 bunch fresh parsley, leaves only
  • 1 bunch fresh cilantro, leaves only
  • 5 cloves garlic
  • ½ red onion, roughly chopped
  • 2 teaspoons hot paprika
  • 2 tablespoons sherry vinegar
  • ½ cup extra virgin olive oil
  • 1 tablespoon corase salt
  • 1 teaspoon freshly ground black pepper
Instructions
  1. First, make the chimichurri marinade: In a food processor, combine parsley, cilantro, garlic, hot paprika, vinegar, ½ cup olive oil and salt and pepper and blend until smooth. The rich red color comes from the hot paprika.
  2. Reserve half of the marinade for drizzling on the steak after it is grilled. Take remaining marinade and add it to a sturdy plastic bag along with the steaks. Seal the bag carefully and make sure the steaks are coated well. Marinate for at least one hour or up until overnight.
  3. Preheat grill to medium-high. Grill steak over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let steak rest for 12 minutes, so all of the juices are sealed in.
  4. Drizzle chimichurri sauce over the steaks. Using a sharp knife, cut thin slices against the grain at a 45-degree angle - this is imperative to ensure tenderness. Serve steak on its own or in fajitas with your favorite toppings.

 

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