So I may have mentioned this a few times, but Craig and I love to grill. After seven years of city living without any outdoor space, we are loving the small backyard at our new place. It’s a great place to sit and have a beer and cook up something delicious. I was wondering around Whole Foods this weekend and I noticed they had flank steak on sale. I usually only ever use flank steak to make braciole, but I decided to grab some to throw on the grill. I decided to make some zingy chimichurri sauce to go with it. Chimichurri is an herb based sauce served on grilled meat. It is believed to have originated in Argentina, but it used throughout Central and South America.
Everyone makes this sauce differently and there are a whole bunch of regional variations as well. I am very protective of my version. I’ve been experimenting with this for a long time and think I’ve finally got my proportions right.
Raw garlic, parsley and cilantro make for a very intense sauce. With vinegar, cumin and red pepper, there’s a lot going on. It’s complex and cooling and compliments the grilled beef really well. I’ve never tried this with fish, but I froze half this batch and intend to do so soon. Maybe shrimp skewers … well that’s for another post.
1lb flank steak, fat trimmed
salt & pepper
1 large sweet onion, peeled and cut into 1″ rounds
1 cup fresh flat leaf parsley, washed
1 cup fresh cilantro, washed
1/4 cup fresh oregano, washed
4 cloves of garlic, peeled
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
1/2 tsp cumin
1-2 tsp red pepper flakes (depending on how much heat you want)
1 tsp sea salt
1 tsp black pepper
Step by Step Instructions:
1. Combine all sauce ingredients in a food processor. Cover and refrigerate at least 30 minutes
2. Season room temperature steak with salt and pepper on each side
3. Grill meat to desired level of doneness and allow to rest for 10-15 minutes
4. Slice steak into strips, against the grain
5. Serve drizzled with a tbsp of chimichurri sauce